Mexico Via London: Breddos Tacos' Scallop Aguachile
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.
Mexico Via London: Breddos Tacos' Scallop Aguachile
Prep Time
15
minutes
Cook Time
0
minutes
Servings
4
as a snack
Total time: 15 minutes
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
- In a mortar and pestle, combine all the marinade ingredients.
- 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.
- Sprinkle the onion and chili flakes over the scallops. Place a couple of tostadas by each plate.