Thomasina Miers' Mexican aguachile recipe
- 400 g (14.1oz) Hand-dived scallops
- 4 Juicy limes, juiced (approx. 200ml juice)
- 1 Green chilli, roughly chopped
- 1 tsp Fish sauce
- 1 tsp Flaky sea salt
- 2.5 tbsp Demerara sugar
- 0.5 Large cucumber or 1 small
- 2 tbsp Good quality tequila
- 1 Banana shallot (or 4 baby ones), finely sliced
- 14 Cherry tomatoes, quatered
- 1 Avocado
- 1 A handful of chopped chervil, roughly chopped
- 1 A handful of coriander, roughly chopped
- 6 Stale tortillas
- 1 Veg oil to fry
- For the Aguachile: Clean the scallops by slicing off their tough muscles that run along one side and discarding the roe.
- Slice the seafood into small dice, about 1cm square.
- Pour the lime juice into an upright food blender, adding half the chilli, the fish sauce, salt, sugar and a 5 cm chunk of the cucumber.
- Blitz the whole lot, pour in the tequila and taste for seasoning.
- Depending on the heat of your chilli you may want to add the rest to the blender, or even add another one, but if you are using a Thai green chilli half may be enough.
- You are looking for an extremely hot marinade though, albeit one that you can actually taste.
- Add more fish sauce, salt or sugar if you think it needs it.
- Add the shallot to the mixture together with the cherry tomatoes and the scallops.
- Cut the rest of the cucumber in half lengthways, scoop out the seeds with a teaspoon, cut into slices about 1/2 cm thick and add to the marinade.
- Put in the fridge for between 30 minutes to 1 hour.
- When you are ready to eat, stir most of the garnish herbs into the aguachile.
- Ladle small amounts of it into small bowls (glass ones look very pretty).
- For the totpos: Cut stale tortillas into 6ths and fry in veg oil until crisp and golden.
- Drain from oil and sprinkle with salt.
juicy limes, green chilli, sauce, salt, sugar, cucumber, tequila, shallot, tomatoes, avocado, handful, handful of coriander, tortillas, veg oil
Taken from www.lovefood.com/guide/recipes/13950/thomasina-miers-mexican-aguachile (may not work)