Scallop aguachile

Scallop aguachile

By
From
Breddos Tacos
Serves
4
Photographer
Kris kirkham

You can use the marinade for this aguachile on most firm white fish, as long as it’s extremely fresh.

Ingredients

Quantity Ingredient
4 fresh scallops
1 red onion, very finely sliced and soaked in ice-cold water for 10 minutes
2 teaspoons dried chilli flakes, to serve
8 tostadas or chicharrones

For the marinade

Quantity Ingredient
1 lime, juiced
2 tablespoons orange juice
2 tablespoons grapefruit juice
1 teaspoon mezcal, (optional)
1 teaspoon sea salt
2 tablespoons chopped coriander
2 tablespoons deseeded and finely diced cucumber

Method

  1. In a pestle and mortar, combine all the marinade ingredients.
  2. Shuck the scallops and discard the orange coral. Wash the white muscle and slice it in half horizontally, and then again, so you double the number of scallop pieces. In a serving dish, mix the scallops with the marinade.
  3. Sprinkle the onion and chilli flakes over the scallops. Place a couple of tostadas by each plate.
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