Scallop Aguachile
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Scallop Aguachile
Recipe by Michael Weldon
Ingredients
12 scallops, cut in half horizontally
6 limes, juiced
1 bunch coriander
3 jalapeños, sliced
¼ cup coconut water
1tbs black pepper
1 cucumber, seeds removed and sliced thinly
1 red onion, cut into half circles as thinly as you can
1 avocado, diced
coriander oil
1 bunch of coriander
150mls Squeaky Gate extra virgin oil
to serve
corn Chips
4tbs chilled coconut cream
sea salt
Method
Place the scallops spread out flat in a bowl or tray and top with half the lime juice. Leave in the fridge to marinate for 20 mins.
In a blender, combine the coriander and oil. Blend until completely combined. Leave to sit for 20 minutes then strain through muslin cloth to remove any bits of leaf. Reserve in an airtight jar.
Add the remaining coriander, jalapenos and coconut water to a blender and process until smooth. Add a pinch of salt and the pepper. Add the cucumber and red onion into the scallop mixture then pour over the blended coriander and jalapeno then gently pour through
Serve the scallops spread out over a platter with the marinade and vegetables, add the diced avocado at this stage. Season with a pinch more salt. In a small bowl, combine the coconut cream and coriander oil mix together so it looks split. Spoon over the split coriander oil and coconut cream. Garnish with extra coriander and serve with corn chips.
