Aguachile de Callo de...Aguachile de Callo de Hacha y Manzana Verde

A refined, Michelin-star interpretation of coastal Mexican aguachile. Pristine sea scallops are cured in a vibrant, crisp Granny Smith apple and lime broth, finished with an aromatic split cilantro-serrano oil and compressed cucumber.

Ingredients

Cooking Instructions

1. 01

   Make the herb oil: Blanch the fresh cilantro in boiling salted water for 10 seconds, then immediately shock in an ice bath to lock in the vibrant green color. Squeeze the cilantro completely dry in a clean kitchen towel.

2. 02

   Blend the blanched cilantro with 1/2 cup of grapeseed oil in a high-speed blender on high for 2 minutes until hot to the touch. Strain through a coffee filter set over a fine-mesh sieve; set the bright green oil aside to cool.

3. 03

   Prepare the aguachile broth: In a clean blender, combine the fresh Granny Smith apple juice, key lime juice, and half of the serrano pepper. Blend until smooth, strain through a fine-mesh sieve, season with a pinch of fine salt, and keep ice-cold.

4. 04

   Slice the chilled, sushi-grade scallops horizontally into 3 thin, elegant medallions each. Keep them covered and refrigerated until plating.

5. 05

   To assemble, arrange the scallop medallions in a slightly overlapping circular pattern in the center of four chilled shallow bowls.

6. 06

   Pour the ice-cold apple-lime broth gently around the base of the scallops. Drizzle a few drops of the vibrant green cilantro oil into the broth so it splits beautifully.

7. 07

   Garnish delicately with rolled cucumber slices, shaved watermelon radish, micro-cilantro, and marigold petals. Finish by sprinkling Maldon sea salt flakes directly onto the scallop medallions.