Aguachile verde

By Chef Danny Mena | Serves 4 people

Prepared plate calabaza, sided by flowers and a mexican calavera stylized cup.

Ingredients

  • 1 lb. Jumbo sea scallops (also labelled as “u/10”)
  • 2 octopus tentacles, cooked
  • Juice of 6 limes (about ¾ cup)
  • 2 tablespoons of Mijenta Blanco
  • 2 chiles serranos, stemmed and seeded
  • 1 english cucumber, peeled and roughly chopped
  • 2 sprigs cilantro
  • 2 sprigs parsley
  • ½ teaspoon salt
  • 2 radishes, sliced thin
  • 1 avocado, cubed
  • Cilantro leaves, for garnish
  • Tortilla chips

HOW TO PREPARE

Slice the jumbo scallops thin, about 3 or 4 pieces per scallop. Slice the octopus on a slight diagonal as thin as you can. Place seafood in a bowl, add lime juice and toss well. Refrigerate for 10 minutes; you only want a slight “pickle” here since scallops are also delicious raw.


Drain the lime juice from the scallops directly into a blender jar. Add 2 tablespoons of Mijenta Blanco. Add chiles, cucumber, cilantro, parsley, salt, and purée until very smooth, about 3 minutes. Strain.


Divide scallop/octopus mixture among six small bowls, piling into tall mounds. Divide the cucumber liquid among the bowls. Garnish with radish, avocado, cucumber and red onion, and serve with tortilla chips.