Here’s a recipe for scallop aguachile from Gran Electrica chef Sam Richman. At this Mexican restaurant in DUMBO, Richman (formerly of Jean Georges) serves market-driven dishes inspired by his travels throughout various regions of Mexico.
“I was introduced to this dish when I was in Mexico back in January, and my favorite version of the dish was in a Sinaloan restaurant in Mexico City, where shrimp were marinated in a puree of herbs, garlic, lime, and jalapenos, and tossed with lots of fresh cucumber and red onion to be scooped on top of a tostada,” Richman says. “Here in New York, we have access to incredibly delicious, local day-boat scallop whose sweetness pairs well with the spicy, acidic, and herbaceous aguachile puree.”
This dish has been one of the most popular items since the restaurant opened in spring.
Chef Sam Richman, Gran Electrica
1/2 pound scallops, fresh, sliced into discs
Juice of 4 limes
1 garlic clove
4 jalapenos, seeds removed from one
1/2 cucumber, seeds removed, roughly chopped
1 cup cilantro leaves
1 cup parsley leaves
1/4 cup mint leaves
1 tablespoon neutral oil (such as grapeseed)
1/4 red onion, thinly sliced
Slices of cucumber, seeds removed
1. Add the scallops to the lime juice to marinate for at least 20 minutes or so.
2. Smoothly blend the jalapenos with the herbs, garlic, oil, and just enough water to be able to puree.
3. To serve, take some of the scallops with the marinating liquid, toss in the onion, cucumber, and a spoon or two of the herb puree.
4. Serve on tostadas, or place a large portion on a rimmed plate or bowl with tostadas on the side.