During a recent trip to Mexico City, I fell in love with Mexican cuisine. Here's a simple and refreshing dish that pays homage to this colorful and vibrant cuisine. I adore raw scallops and their slightly sweet taste. I prepare them as a crudo, accompanied by a coconut milk and lime sauce. It's an ultra-fresh summer appetizer that will please even the most discerning palates!
Serves: 2 to 4
Preparation time: 20 minutes
Cooking time: 10 minutes
- 8 corn tortillas, approximately 6 inches in diameter, cut into triangles
- 2 tablespoons of Tajin seasoning, divided
- ½ cup of full-fat coconut milk
- Juice and zest of one lime
- 1 tablespoon of maple syrup
- 1 teaspoon of kosher salt
- A dash of Tabasco, or to taste
- 2 tablespoons of finely chopped cilantro
- 8 U10 or 10 U12 scallops, sliced into ¼-inch thick pieces
- 1 grapefruit, segmented
- ½ avocado, thinly sliced
- 1 Lebanese cucumber, thinly sliced on the diagonal
- Cilantro leaves, for serving
- ½ jalapeno pepper, finely chopped
Instructions:
- Preheat the oven to 400°F.
- Place the corn tortillas on a baking sheet and sprinkle with approximately 1 tablespoon of Tajin seasoning, salt, and olive oil. Mix well with your hands and bake for about 10 minutes.
- In a large bowl, mix together the coconut milk, lime juice and zest, chopped cilantro, maple syrup, salt, 1 teaspoon of Tajin seasoning, and Tabasco. Set aside.
- Add the sliced scallops to the mixture and let them marinate for about 5 minutes while you prepare the other ingredients.
- Assemble the crudo by gently placing the scallops on a large plate. Add a little more of the coconut milk mixture. Garnish with avocado slices, cucumber, jalapeno peppers, grapefruit segments, and cilantro leaves. Lightly sprinkle Tajin seasoning on top.
- Enjoy by placing one or two scallop slices on a corn chip. The contrast in textures is simply sublime! SO good!