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Aguachile With Beet Chips - Smart Swapping
Aguachile With Beet Chips
Aguchile Scallops
Ingredients
1 Lb Scallops
1 Cucumbers , peeled and sliced
2 Shallots , thinly sliced
1 Jalapeno , sliced into rings (remove seeds and veins if too spicy)
1 Lime , juiced
1 Jalapeno , cut open, stem/seeds/veins removed
1 Cubanelle or another Jalapeno, cut open, stem/seeds/veins removed
2 Cloves Garlic , chopped
1 Bunch Cilantro , stems removed
7 Limes , juiced
Sea Salt & Pepper
Directions
Take each scallop, turn it on its side, and slice it into 2-4 thinner slices. Cover with lime juice, salt & pepper. Set Aside.
For the Cauliflower, break into florets. Boil the cauliflower in a small pot for 3-5 minutes, until tender, not mushy. Drain and slice each chunk into 2-4 slices. Cover with lime juice, salt & pepper. Set Aside.
On a rimmed platter or shallow bowl, layer cucumbers first, then shallots, a couple of jalapeno slices, and finally, the scallops and/or cauliflower. Set Aside.
In a blender, place the peppers, garlic, cilantro, lime juice, salt & pepper. Blend well and pour over the platter covering all the vegetables and scallops. Cover with plastic and let rest for at least 30 minutes and up to 4 hours.
Beet Chips
Ingredients
1-2 Large Beets (skins on or off – your preference)
