Cucumber & scallop aguachile

Ingredients

• 1 ridge cucumber or ½ large cucumber
• 1 small shallot
• 1-2 jalapeño or serrano chillies (depending on how spicy you’d like it)
• A small handful of coriander
• Juice of 3 limes
• 4-6 fresh, hand-dived scallops, coral removed
• Extra virgin olive oil, to drizzle
• Tostadas, to serve

Method

Roughly chop half of the cucumber, half the shallot and two-thirds of the chilli and put in a blender, or in a jug for a hand blender. Reserve some of the coriander leaves for serving then chop the rest and add that too. Squeeze in the lime juice and add 2 tbsp cold water. Whizz everything until finely chopped and smooth then season with salt. Taste and adjust with more chilli or lime if you like.

Use a mandoline (with a guard) or a very sharp knife to very thinly slice the remaining cucumber, shallot and chilli. Place in a large bowl. Slice the scallops horizontally into three or four rounds (depending on their thickness) and add to the bowl. Pour over the aguachile mixture and leave to lightly cure the scallops for 3 mins.

To serve, spoon the mixture onto plates, drizzle with a little olive oil and scatter over the reserved coriander leaves. A fork and a handful of tostadas are the best way to scoop the aguachile up.

Image: Emily Gussin