Aguachile De Callo De Hacha En Salsas Negras

This aguachile of scallops in black sauces is inspired by a recipe that a team member tried once, and we couldn't resist replicating it for our SPECIAL BEACH SNACKS edition released this March.

By @mesa_sana

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 0.25 unit red onion
• 1 unit lime juice
• 1 pinch salt
• 0.75 cup lime juice
• 0.33 cup orange juice
• 2 tablespoons Maggi sauce
• 3 tablespoons Worcestershire sauce
• 1.5 tablespoons Valentina sauce
• 1.5 teaspoons Tajin
• 3 units serrano chiles
• 1 to taste salt
• 1 unit cucumber
• 800 grams scallops
• 0.25 unit pickled red onion
• 1 batch aguachile sauce
• 3 tablespoons cilantro
• 0.5 unit serrano chile
• 1 unit avocado
• 1 to taste tostadas

Instructions

1. Mix the julienned red onion with the juice of 1 lime and a pinch of salt. Let it rest for 30 minutes to pickle.
2. Prepare the aguachile sauce by mixing all the sauce ingredients in a bowl. Taste and adjust seasoning with more salt if needed.
3. In a large and deep serving platter, add the cucumber slices, scallops, and pickled red onion. Cover with the prepared aguachile sauce.
4. Before serving, add the chopped cilantro, serrano slices for decoration, avocado slices, and serve with tostadas.