Diver Scallop Crudo* Recipe
coconut and serrano pepper aguachile, ginger, cilantro, chive oil, red onion
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Ingredients
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Crudo Ingredients
Method
Preparation Instructions
- 1
Prepare the Scallops
Using a sharp knife, slice the diver scallops into thin rounds, about 1/4 inch thick. Arrange them on a chilled plate in a single layer.
- 2
Make the Aguachile
In a bowl, combine coconut water, lime juice, finely chopped serrano pepper (remove seeds for less heat), grated ginger, and salt. Mix well to create the aguachile sauce.
- 3
Add the Fresh Ingredients
Finely chop the fresh cilantro and add it to the aguachile mixture. Pour the sauce over the sliced scallops, ensuring they are evenly coated. Let it marinate for about 10 minutes in the refrigerator.
- 4
Prepare the Chive Oil
In a blender, combine chive oil with a pinch of salt. Blend until smooth and well combined. Set aside.
- 5
Slice the Red Onion
Thinly slice the red onion and soak in cold water for about 5 minutes to mellow its flavor. Drain and set aside.
- 6
Plate the Dish
After the scallops have marinated, remove them from the refrigerator. Plate the scallops and spoon the aguachile sauce over them. Garnish with red onion slices and drizzle with chive oil.
- 7
Serve
Serve immediately as a refreshing appetizer and enjoy the fresh flavors.