Description
Cook up this appetizer that takes 30 minutes or less for your next gathering.
Ingredients
Scale
- 4 fresh, dry day boat scallops
- 1 seedless cucumber, cut into
- 1/2-inch roll cut
- 1/4 red onion, julienned and rinsed
- 2 jalapeños, thinly sliced
- 1 bunch fresh mint
- 1 bunch dill
- Olive oil
- 2 oz toasted macadamia nuts
- 1 small can Goya mango juice
- 2 limes
- 1 bunch cilantro, cleaned
- Sea salt and pepper, to taste
Instructions
To assemble the ceviche:
- Slice the scallops into 1/4-inch round discs and place artfully on a beautiful plate.
- Garnish with cucumber, red onion, sliced jalapeño, mint, dill, olive oil and macadamia nuts.
- Spoon over the aguachile and serve with fried plantains, masa chips, or toasts.
For the aguachile:
- In a high-speed blender, mix the mango juice, juice of 1 lime, 1 jalapeño and 1 bunch of cilantro. Blend until smooth and season to taste.