Mexican! Scallop Aguachile Verde
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Loading... - Lucas Foster
- 09 Mar 2022
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Aguachile translates to chilli-water and throughout Mexico there are a number of variations ranging from rojo (red) to negro (black) and this version, verde (green). Bright, fresh flavour of the uncooked tomatillo, herby coriander, green chilli kick and pungent garlic. Paired with scallops and creamy avocado, this is an incredible starter to share. Prepare the aguachile prior to service, scale according to your needs and keep refrigerated until ready for use. With the aguachile ready to go, this dish can be completed in five minutes. An ideal menu option for restaurants and up market hotels.
Note: Arbol Chilli is a very hot chilli powder made with whole dried 'Chile de Arbol' pods. The 'Chile de Arbol' (Spanish for tree chilli), also known as bird's beak chilli and rat's tail chile, is a small, but very potent Mexican chilli pepper.
Ingredients
· 4 Pacific West scallops roe off
· 1 avocado, peeled, pitted and sliced into thin wedges
· 1 bunch of coriander - aguachile
· 100ml of lime juice - aguachile
· 2 jalapeños, or serrano chillies, deseeded and roughly chopped - aguachile
· 1 garlic clove - aguachile
· 1/4 white onion, chopped - aguachile
· 10ml of fish sauce - aguachile
· 4 tomatillos, husks removed, washed and roughly chopped - aguachile
· chile de árbol, powdered
· 1 lime, cut into wedges
Instructions
For the scallop aguachile verde
Make the aguachile by blending all of the ingredients together in a food processor. Strain through a fine sieve and reserve the liquid – it should be spicy, fresh, herbaceous and citric. If it’s too thick, loosen with a little water. Season with salt if the fish sauce hasn’t already added the necessary balance. Slice each scallop into three or four circles using a very sharp knife. To serve, spoon a circle of the aguachile onto 4 chilled plates and place the scallops on top in a line. Read More…
