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

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.

Ingredients

Cooking Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 07

   Final Touch: Sprinkle a few grains of black lava salt over the scallops and serve immediately while ice-cold.