INGREDIENTS
1 telegraph cucumber, roughly chopped
1 small green or jalapeno chilli, deseeded and chopped
½ cup loosely packed coriander leaves + extra to garnish
2 green onions (shallots), chopped
2 limes, juiced (approx. 60ml)
1 tsp caster sugar
Sea salt
250–300g sashimi-grade or very fresh scallops, sliced horizontally into thin rounds
1 Lebanese cucumber, thinly sliced
4 radishes, thinly sliced
1 avocado, thinly sliced
Extra virgin olive oil, to drizzle
Tostadas to serve, optional
METHOD
1. Combine telegraph cucumber with chilli, coriander, onions, lime juice, caster sugar and a generous pinch of salt in a blender until very smooth. Strain through a fine sieve into a bowl. Chill for 10–15 minutes to let flavours develop.
2. Arrange scallops in a shallow dish or on serving plates. Pour the chilled aguachile over the scallops to cover. Rest in the fridge for 10–15 minutes to lightly cure.
3. To serve, top scallops with cucumber, radish and avocado, garnish with extra coriander leaves and a drizzle of oil. Serve immediately with tostadas, if desired.