A couple of weeks ago my homie Ceviche Project showed up at one of my world cup game viewing parties with a kick ass gift for me - Xertoli Olive Oil, from Spain. As soon as I opened the bottle I couldn't believe the smell. It was heavenly. I knew from that moment that my next test kitchen stint had to include an olive oil element, so with that and the inspiration of Ceviche Project, my girl Paola and I got busy in the kitchen and begun working the magic. The recipe calls for only a couple of serranos, but for those of you (myself included) who have a love for spiciness go ahead, don't be scared and add a couple more ;)
1 lb Scallops, sliced crosswise 1/4 inch thick
3/4 cup fresh lime juice
1 small red onion, sliced thinly
Two serranos, stemmed and roughly chopped
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1 tablespoon fresh mint
1/2 tablespoon extra-virgin olive oil
Kosher salt to taste
1 cucumber, peeled and seeded, chopped into 1/4-inch pieces
1 1/2 teaspoon sugar
Tostadas for serving
2 avocados, halved, pitted, and sliced, for serving
In a large non-reactive bowl (glass or ceramic), combine the onions with the lime juice. Reserve while you make the aguachile.
In a blender, combine the serranos, cilantro, parsley and mint, olive oil and puree until smooth. Season the aguachile with salt.
Combine scallops and cucumbers with the onions and pour the aguachile until well coated. Stir well, then season with salt and sugar to balance the acidity and flavors, cover and sit out at room temperature to allow flavors to meld together, about 30 minutes.
Serve the aguachile on a platter along with tostadas and avocado slices.