I know it has been some time since I have shared any recipes, or anything for that matter. But the blogging has started up again and I am back and with a new format and a LOT of yummy things to share with you! Don’t forget there will also be lots of nutrition and wellness tips as well!
This summer is definitely one I will never forget. I am positive that this is not the end to my love for adventure and travel, it has just begun (sorry Mama). Finding a balance between your state of wellbeing and at the same time an exciting and fulfilling life is what I am striving for.
This summer has been filled with…
Lots of excitement… laughter… crying…cooking…eating…gardens… ocean activities….cervesas (mainly Tecate & Bintang).. spicy stuff… wild nights… chopping wood…fishing….bug bites…tequila…bronzing…bikinis…language learning… life lessons… motos…health coaching…. B vitamins… coconuts… greens… raw fish…nutrition talks…airplanes…weddings… babies….and times I will never forget. I will be posting food from all my travels, but I am going to start with one of my favorites. This was taught to me 2 days ago by a local friend in San Juanico, Mexico.
The scallops in this recipe are marinated in a spicy citrus blend until slightly cured, and served with crisp, crunchy tostadas or tortilla chips. I used local scallops because they were fresh and came from the water I surfed in that morning!! Not to brag 😉
Aguachile // About 8 appetizer servings
. 1.5 lbs scallops, shrimp or abalone (cut into thin slices)
. 1 cup fresh lime juice
. 4-6 Serrano chilies (or any hot chilies)
. 3 garlic cloves
. 1 cucumber thinly sliced cucumber
. ½ red onion thinly sliced
. 2 tbsp sea salt, can add more salt to taste
. 2 tbsp oregano
. 2 tbsp garlic salt
. 1 avocado
. 8-10 tostadas ( I make my own from corn tortillas and bake them)
Place chilies, garlic, lime juice and salt in a blender and blend on high until smooth.
In a glass Pyrex dish, line the scallops in the bottom of the dish. Pour a portion of the lime mixture over scallops, then add slices of the red onion over scallops. Then make another layer of scallops and again pour some of the lime mixture and add the red onions to the next layer.
Lightly spread salt, oregano and garlic salt over mixture. For the top layer you will add cucumber slices, onions, chopped cilantro, and remaining spices and lime mixture to the dish.
Cover and refrigerate for at least 30-45 minutes, stirring occasionally, until the scallops just start to turn opaque.
After marinated and ready to eat place into bowls or on tostadas and serve with slices of avocado. Enjoy with a nice cold cervesa!
Note: Slice off the tip of a Serrano and taste it. If it is very hot, split the chilies and remove the stems and seeds. If it is mild, leave them.