Scallop Crudo with Corn Chips
A fresh summer starter that will delight even the most refined palates! The marinated raw scallops are paired with grapefruit, avocado, cucumber, and homemade corn chips, creating an irresistible contrast of textures.
Mexican Inspiration
During a recent trip to Mexico City, I completely fell in love with Mexican cuisine. This scallop crudo is a simple yet refreshing dish that pays tribute to this colorful and vibrant gastronomy. I especially love the natural sweetness of raw scallops, enhanced here with a light coconut milk and lime sauce for an exotic and refined result.
Why make this recipe?
- Absolute Freshness: Raw scallops delicately marinated in coconut milk and lime for a light and refined result. Perfect for a refreshing summer meal!
- Modern Mexican Inspiration: With Tajín, cilantro, and crispy corn tortillas, this crudo puts a fresh twist on traditional Mexican flavors.
- Restaurant-Worthy Dish: The balance between elegant presentation and an explosion of flavors makes this crudo an appetizer sure to impress your guests. Who says a dish this sophisticated has to be reserved for restaurant outings when it’s so simple to recreate at home?
Preheat the oven to 400°F.
Place the corn tortillas on a baking sheet. Sprinkle with about 1 tbsp Tajín, salt, and olive oil. Toss with your hands to coat evenly and bake for about 10 minutes until crisp.
In a large bowl, mix together the coconut milk, lime juice and zest, chopped cilantro, maple syrup, salt, 1 tsp Tajín, 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: carefully place the scallops on a large plate. Drizzle with a bit more of the coconut-lime mixture. Arrange avocado slices, cucumber, jalapeño, grapefruit segments, and fresh cilantro leaves on top. Lightly sprinkle with the remaining Tajín.
Enjoy by placing one or two scallops on a corn chip. The contrast of textures is simply sublime!
Bon appetit and enjoy!
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