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Watermelon Aguachile with Scallop, Coconut Granita
Recipe by Keyma Vasquez Montero
If you're looking for a seafood dish with a punchy flavour, this Aguachile Rojo is for you.
- Steps
- Ingredients
Ingredients
Coconut Granita
Compressed Watermelon
Salt Cured Scallops and Cucumber Ribbons
Pickled Watermelon Rind
Watermelon Aguachile
Garnishes
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Steps
- For the Coconut Granita, mix coconut milk, lime juice, grated ginger, sugar and salt, to taste, in a bowl.
- Pour in a small shallow tray and place into the freezer. Once fully set, scrape the surface with a fork to achieve an icy consistency. Reserve in the freezer until needed.
- For the Compressed Watermelon, place tequila, lime juice, sugar and salt, to taste, in a bowl and stir until combined. Cut watermelon into 1 cm cubes (reserve rind.)
- Transfer watermelon, tequila liquid, ginger and chilli to a vacuum sealable bag. Seal bag and set aside in the fridge for at least 30 minutes.
- For the Salt Cured Scallops and Cucumber Ribbons, cut the scallops in half horizontally and arrange in single layer on a tray. Sprinkle with sea salt and set aside in the fridge for at least 30 minutes to lightly cure the scallops.
- Thinly slice cucumber in long ribbons and cut in half lengthways. Lay flat on a tray. Sprinkle with sea salt flakes and set aside in the fridge for 20-30 minutes.
- Wipe salt from scallops and cucumber with paper towels to remove moisture and excess salt.
- For the Pickled Watermelon Rind, trim and discard the green outer layer of the watermelon rind. Cut the white portion of the rind into 5mm cubes and place into in a small glass bowl.
- Place vinegar, water, sugar and salt into a small saucepan and stir occasionally over high heat until mixture comes to the boil.
- Remove from the heat and pour over the rind. Set aside and allow to cool to room temperature. Drain to serve.
- For the Watermelon Aguachile, place ingredients, except olive oil, into a blender and process until thoroughly combined. Adjust and season until quite acidic, and salty with a touch of sweetness and spice.
- Once the dressing is well balanced, pass through a fine strainer into a bowl. Marble the olive oil through.
- For the Garnishes, finely slice the shallots and separate into rings and reserve ones that are between 1-1.5cm diameter. Finely slice the chilli on a mandolin.
- To assemble, place slice of scallop in the centre of each plate and arrange remaining scallops around in a circle.
- Loop cucumber ribbons and arrange between the scallops. Drain pickled rind and spoon about ½ teaspoon on top of each scallop. Top with a shallot rings and micro coriander. Arrange some compressed watermelon and sliced chillies between the scallops.
- To serve, spoon coconut granita in little mounds over the elements and pour the watermelon aguachile into the dish and consume immediately.
