Strawberry Habanero Hibiscus Scallop Aguachile
4
servings
Appetizer
Course
Print Recipe
Ingredients
Directions
Ingredients
1 qt
cleaned strawberries
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2
orange habaneros
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¼ c
sugar, either demerara or dark brown
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1 c
strong hibiscus tea (make one cup of tea with at least 4 tea bags, it should be slightly bitter and tannic)
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tsp
kosher salt, and more to taste, or if you want it a little more seafood driven, try a dash or two of fish sauce for salinity
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tsp
citric acid, depending on how tart the strawberries are (the sauce shouldn't be puckeringly sour, but just tart enough)
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1 lb
sea scallops, sliced lengthwise, in thirds (you can also substitute other raw, sushi-grade seafood, like prawns or yellowtail, cut into delicate slices)
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½
red onion, cut into thin slivers
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Cilantro, to garnish
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Sweet, spicy, and tart: the three pillars of any great aquachile. In this recipe, T. J. Steele of Brooklyn’s Claro adds a fourth dimension of tannin, by way of a strong-brewed cup of hibiscus tea. Another interesting twist: flavorless citric acid augments the strawberries without overpowering their flavor with citrus.

Directions

  1. Put the strawberries, habañeros, sugar, tea, salt, and citric acid into a high-powered blender or food processor, and mix until combined.
  2. Strain through a sieve to remove any fibers from the fruit and chiles. Chill, but don't serve the aguachile cold; the flavors bloom more when they're closer to room temperature.
  3. Divide the scallops between four bowls, pouring the liquid over right before you're ready to eat. Garnish with thin slices of red onion and cilantro leaves.

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