Fine Herbs Scallop Aguachile
An aguachile is a cross between a ceviche and a cooked seafood gazpacho. It is a very refreshing Mexican appetizer that consists of chiles, lime juice and raw vegetables such as tomatoes, avocados, onions and cilantro.
Here is a recipe of scallop aguachile that is half Loire Valley and half Yucatan!
Scallop Aguachile
- ½ lb fresh scallops, thinly sliced
- ½ lb cooked shrimp
- 1 cup Muscadet or other very dry white wine
- 4 Tbsp Yuzu juice or half lemon juice and half clementine juice
- 6-8 medium ice cubes
- 1 Tbsp Green Peppercorns
Garnish
- 1 small, very ripe tomatoes
- 1 small avocado, sliced
- 1 dry shallot, thinly sliced
- 1 very small cucumber, thinly sliced
- 2 radishes, very thinly sliced
- 3 Tbsp classic fines herbes
- Salt
- Fruity olive oil
Method
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1
Mix scallops, shrimp, wine, yuzu juice, ice cubes and peppercorns in a bowl.
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2
Refrigerate for a least 1 hour (but no longer that 3 hours), so that the acidity of the wine and citrus ''cook'' scallops without toughening them.
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3
Remove bowl from the refrigerator and gently incorporate vegetable garnish. Salt to taste and place in chilled glasses.
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4
Drizzle olive oil in each and serve immediately.
