Bay Scallop Aguachile Recipes
BAY SCALLOP AGUACHILE
Adapted from John Martinez, Super Linda, Manhattan
Provided by Jeff Gordinier
Categories dinner, quick, appetizer
Time 30m
Yield 4 servings or 8 appetizer servings
Number Of Ingredients 12
Steps:
- Place 3 serrano chiles, the lime juice and the salt in a blender and blend on high until smooth. Refrigerate.
- If necessary, remove connective muscle from the scallops and gently rinse under cold water. Place on a plate lined with paper towels and refrigerate. On each of four or eight serving plates, arrange cucumber slices around the edge and overlap radish slices inside that ring. Peel and pit the avocados, quarter them, then slice thinly and arrange on each plate inside the radish slices.
- In a bowl, dress the scallops with the chile mixture and marinate for 5 minutes. Season the avocado, radish and cucumber with salt. Arrange the scallops over the avocado, and spoon the chile mixture on top. Slice the 2 remaining serrano chiles crosswise. Sprinkle serranos and onions over the plate and drizzle with good olive oil. Sprinkle with the chopped cilantro and garnish with a sprinkling of ground toasted pequin chiles. Serve with saltine crackers or tortilla chips.
Nutrition Facts : @context http, Calories 440, UnsaturatedFat 26 grams, Carbohydrate 25 grams, Fat 33 grams, Fiber 10 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 1006 milligrams, Sugar 5 grams, TransFat 0 grams
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