Scallop and Kiwi Aguachile Recipe
Every week, play at dining out with our Toquéras: simple, seasonal recipes filmed by our favorite chefs. This time, sharpen your finest knives and follow Carlos Moreno's recommendation: a super-fresh scallop aguachile with kiwi, which the chef-owner of Comer (Paris 10th arrondissement) pairs with a corn tostada and a lime mayonnaise…
- 8 scallops prepared by the fishmonger
- 1 kiwi
- ¼ red onion
- Corn toasts
- Coriander shoots
- 1 clove of garlic (optional)
- 1 stalk of spring onion
- 3 sprigs of coriander
- 2 long coriander leaves
- 1 green jalapeño pepper
- 1 tsp of sugar
- 1 squeezed orange
- 15-20 cl of green lemon juice
- 1 tbsp fish sauce
- Cell
- 1 egg
- Lime juice
- Neutral oil
- Cut the cleaned scallops into 6-8 pieces. Set aside in the refrigerator. Cut the kiwi into small cubes. Set aside. Finely slice the red onion and then soak it in cold water.
- Blend all the ingredients, adjusting the amount of chili to taste. Strain the marinade and then adjust the seasoning.
- Make the mayonnaise with lime juice but without mustard.
- Mix the scallops and kiwi, coat everything in the marinade and let it marinate for 2-3 minutes. To serve, place a little mayonnaise on the tostadas, add the scallop aguachile, and finally scatter red onions and coriander sprouts.
Schedule
Marinade: Blend all the ingredients, adjusting the amount of chili to taste. Strain the marinade and then adjust the seasoning.
Lime mayonnaise: Make the mayonnaise with lime juice but without mustard.
To finish, mix the scallops and kiwi, coat everything in the marinade and let it marinate for 2-3 minutes. To serve, place a little mayonnaise on the tostadas, add the scallop aguachile, and finally scatter red onions and coriander sprouts.
Enjoy!
