Mexico Via London: Breddos Tacos' Scallop Aguachile

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Ever heard the old saying "When in London, eat tacos?" Yeah, we hadn't either until we encountered Breddos Tacos, a Mexican joint in London's Clerkenwell neighborhood that's gotten rave reviews for its fresh tortillas, hot salsas, wood-grilled meats, seamless Asian inflections and scallop aguachile. Their eponymous new cookbook is packed with all their hits, so pick up a copy and fire up the grill. 

You can use the marinade for this aguachile on most firm white fish, as long as it's extremely fresh.

Reprinted with permission from Breddos Tacos

Mexico Via London: Breddos Tacos' Scallop Aguachile
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Meet Breddos Tacos, a Mexican joint in London's Clerkenwell neighborhood that's gotten rave reviews for their scallop aguachile.
Servings
4
as a snack
Ingredients
  • 4 fresh scallops
  • 1 red onion
  • 2 teaspoons dried chili flakes
  • 8 tostadas or chicharrones
  • juice of 1 lime
  • 2 tablespoons orange juice
  • 2 tablespoons grapefruit juice
  • 1 teaspoon mezcal (optional)
  • 1 teaspoon sea salt
  • 2 tablespoons chopped coriander (cilantro)
  • 2 tablespoons deseeded and finely diced cucumber
Directions
  1. In a mortar and pestle, combine all the marinade ingredients.
  2. Shuck the scallops and discard the orange coral. Wash the white muscle and slice it in half horizontally, and then again, so you double the number of scallop pieces. In a serving dish, mix the scallops with the marinade.
  3. Sprinkle the onion and chili flakes over the scallops. Place a couple of tostadas by each plate.
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