Scallop Aquachile on Tostada – Ceviche Supper Club Recipe
Contrary to popular belief, here in London, Ceviche does not have to come from Peru. Peru has some wonderful ceviche, one of my most memorable was Iquitos, but this fishy citrus classic can also be found throughout Latin America. Aquachile is spicy Mexican version of a ceviche typically made with shrimp or scallops. Zesty limes and punchy chilies make this a favorite amongst locals and when Carine returned from her Christmas at home she insisted this recipe be on the menu for the next Ceviche Supper Club. Aguachile is best served chilled with a little ripe avocado to help temper the spice.
Serves 4-6 as a starter
- 500g scallops
- 4 serrano chilies, stemmed and rough chopped
- Juice 6 limes
- small bunch cilantro
- 2 pinches of salt
- 1/2 small red onion, finely sliced
- 2 small cucumbers peeled and seeded
- 6 tostadas (optional)
- 2 ripe avocado
1. Chop the scallops into quarters so that each piece is about 1/2 inch across.
2. Lay the scallops in a deep glass dish (very important its glass and not metal) add the chilies, lime juice, cilantro, and and pinch of salt so that the scallop is covered.
3. Cover the shellfish with the blended sauce. Marinate in the refrigerator for 15 – 20 minutes. You will know when the scallop is cooked done when it becomes whit and opaque.
4. While marinating the scallops slice the cucumber into 2cm chunks and soak the red onion on iced water. This removes the sulfur. Pat dry the onion in kitchen paper and just before serving mix cucumber in with the fish.
5. To serve spoon the shellfish, cucumber and sauce onto your serving plates or glass cups. Sprinkle with left over coriander and garnish the sliced onions. Serve with tostadas and sliced avocados.