This recipe is courtesy of Esteban and his Chicano Eats blog, recipient of the Reader’s Choice Award for the Best New Voice by Saveur last year. It’s a celebration of his Mexican-American roots and the delights of bicultural food influences. You can follow him on Instagram @chicanoeats.
“Today, we’ll be making a shrimp and scallop aguachile rojo, that pairs perfectly with Sutter Home’s White Zinfandel. Their white zinfandel is refreshingly sweet with notes of strawberry and melon, and pairs perfectly with spicy foods and seafood!
This is a great recipe to have on deck because it is pretty versatile. You can serve it as botana for a get-together, or you can serve it as a full meal and accompany it with chips, guacamole, and a nice chilled glass of wine.”
Recipe and image courtesy of Chicano Eats and Sutter Home.
For Aguachile Sauce and Shrimp:
- 1/2 lb. medium sized shrimp, shells removed, deveined and butterflied
- 1/2 lb. medium sized scallops, thinly sliced crosswise
- 1 1/2 cups lime juice
- 1 teaspoon salt
- 1/4 cup reserved lime juice
- 1/4 cup clamato juice
- 1 teaspoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salsa maggi
- 1 garlic clove
- 1/2 - 1 serrano pepper (customize to spice preference)
- 1/4 teaspoon onion powder
Ingredients for Garnish:
- 1/2 large cucumber, thinly sliced
- Avocado, sliced (optional)
- 1/2 cup grape tomatoes, sliced in half
- 1/4 cup red onion, thinly sliced
- 1/2 serrano pepper, sliced
- Sea salt
- Cracked black pepper
- 1 In a large bowl, add in the shrimp and scallops and pour in the lime juice and sprinkle in the salt, making sure everything is submerged in the lime juice.
- 2 Cover the bowl with saran wrap and place in the fridge.
- 3 If you prefer a more raw aguachile, cook your seafood in the lime juice for 15-20 minutes. If you want your seafood to be fully cooked through, leave it in the lime juicefor 40-45 minutes or until the shrimp turn pink and the scallops are opaque.
- 4 After the seafood has cooked in the lime juice, reserve 1/2 cup of the lime juice and drain the rest.
- 5 In a blender, blend in the reserved 1/2 cup lime juice, clamato, garlic, soy sauce, Worcestershiresauce, salsa maggi, serrano chile and onion powder. Blend until smooth and strain into a measuring cup.
- 6 n a large serving dish, lay down your cucumber on the outside perimeter of your dish. Arrange your shrimp butterfly side downwith half of the head end on the cucumber and the tail end on the dish. Arrange your scallops on top of the tail end of the shrimp leaving a hole in the middle of the dish.
- 7 Take your sauce and slowly pour half of it into the center of the dish, and drizzle the rest over your seafood. Arrange the tomatoes in the center of the dish.
- 8 Top with red onion, sliced serrano and a pinch of sea salt. Serve with tostadas and saltines
- 9 Pair with chilled sweet wines such as Sutter Home White Zinfandel, Moscato and Pink Moscato.