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Mezcal-Cured Scallop Aguachile with...Mezcal-Cured Scallop Aguachile with Hibiscus-Serrano Broth and Avocado Silk

Name: Mezcal-Cured Scallop Aguachile with Hibiscus-Serrano Broth and Avocado Silk
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 4
Ingredients: 12 sashimi-grade U-10 diver scallops, cleaned; 2 tbsp high-quality Mezcal Joven; 1/4 cup dried Flor de Jamaica (hibiscus); 1/2 cup freshly squeezed lime juice; 2 serrano chilies, deveined and roughly chopped; 1 Persian cucumber, half juiced and half shaved into ribbons; 1 ripe Hass avocado; 2 tbsp chilled crème fraîche; 1 tsp house-made cilantro oil; 2 watermelon radishes, shaved paper-thin on a mandoline; Pinch of black lava salt for garnish

🍴

Cuisine

Mexican

👥

Servings

⏱

Prep Time

45 mins

🍳

Cook Time

10 mins

⭐

Difficulty

Hard

A sophisticated reimagining of traditional aguachile, featuring sashimi-grade scallops lightly cured in Mezcal, served over a vibrant hibiscus-infused chili broth and finished with a velvet avocado emulsion.

MexicanHard

Ingredients

•12 sashimi-grade U-10 diver scallops, cleaned

•2 tbsp high-quality Mezcal Joven

•1/4 cup dried Flor de Jamaica (hibiscus)

•1/2 cup freshly squeezed lime juice

•2 serrano chilies, deveined and roughly chopped

•1 Persian cucumber, half juiced and half shaved into ribbons

•1 ripe Hass avocado

•2 tbsp chilled crème fraîche

•1 tsp house-made cilantro oil

•2 watermelon radishes, shaved paper-thin on a mandoline

•Pinch of black lava salt for garnish

Cooking Instructions

01
Prepare the Hibiscus Broth: Steep the dried hibiscus in 1/4 cup boiling water for 10 minutes. Strain, discard the petals, and allow the liquid to cool completely.
02
Create the Aguachile Base: In a high-speed blender, combine the cooled hibiscus liquid, lime juice, serrano chilies, and the juice of half a cucumber. Blend until completely smooth, then strain through a fine-mesh chinois. Season with a pinch of sea salt and set aside in the refrigerator.
03
Make the Avocado Silk: Scoop the avocado into a blender with the crème fraîche and a splash of lime juice. Process until aerated and perfectly smooth. Transfer to a squeeze bottle.
04
Cure the Scallops: Slice each scallop horizontally into three thin discs. Place them in a shallow bowl and lightly brush with Mezcal. Let sit for exactly 3 minutes to allow the smoke notes to penetrate without over-curing.
05
Assembly: Place three dots of avocado silk in a triangular pattern in a chilled shallow bowl. Arrange the scallop slices elegantly around the dots.
06
Finishing: Gently pour the chilled hibiscus-serrano broth into the base of the bowl until it reaches halfway up the scallops. Garnish with cucumber ribbons, radish slices, and a few drops of cilantro oil.
07
Final Touch: Sprinkle a few grains of black lava salt over the scallops and serve immediately while ice-cold.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023