Cuisine: Mexican/Spanish

aguachile

Scallop Aguachile With Jalapeño, Cucumber, and Avocado

What is Aguachile?

Summer is no time to be stirring over a hot stove. Even firing up the grill loses its appeal when the outside temperatures hover around 90 degrees.

Too hot to cook? Don’t do it. Love ceviche? Try Mexico’s aguachile.

According to the Larousse guide to Mexican Cooking, aguachile hails from Sinaloa. The most classic recipe includes fresh raw shrimp, cucumber, red onion, lime juice, and chilies (typically serranos or jalapeños). These ingredients become pulverized with some water—hence the name.

Most ceviche dishes marinate for about 15 to 30 minutes for optimal curing time. Aguachile chefs serve this dish immediately upon tossing the seafood with the lime.

In this variation of the dish, toss sweet raw scallops with lime juice, jalapeño chilies, cucumber, and red onion. Then immediately serve with tostadas and avocado (and if you like, beer or tequila). See below for a few adult beverage suggestions.

To recap, kitchensanity.com defines sea scallops as the muscular tissue used to keep the scallop closed is actually the flesh that is served on your plate. This meat is white, though it may have a pink or orange tinge from the algae the scallop lives off of, or from the scallop roe or eggs.

Finally…a scallops note: Many grocery store bought scallops are treated with a chemical to help them retain moisture before being sold. When buying scallops, look for never-frozen “dry” scallops that are sold as-is from the ocean. That’s all you will find here at Motts Channel Seafood!

Recipe credit: Daniel Gritzer as published by seriouseats.com.

Photo credit: Vicky Wasik

Want more great recipes? Please visit Alison’s Recipe Box.

Happy Summer from all of us a Motts Channel Seafood.

aguachile
Scallop Aguachile With Jalapeño, Cucumber, and Avocado
Print Recipe
Servings
6 appetizers
Servings
6 appetizers
aguachile
Scallop Aguachile With Jalapeño, Cucumber, and Avocado
Print Recipe
Servings
6 appetizers
Servings
6 appetizers
Ingredients
Servings: appetizers
Instructions
  1. Arrange scallops in an even layer on a large plate and sprinkle all over with salt. Cover with plastic and refrigerate for at least 1 hour and up to 2 hours.
  2. Meanwhile, blend jalapeños with water in a blender or with an immersion blender until thoroughly blended. Add diced cucumber and blend until pureed. Add lime juice and cilantro and blend until cilantro is finely chopped. Season with salt and pepper. In a mixing bowl, toss scallops with jalapeño-lime marinade, onion, and remaining cucumber half-moons. Season once more with salt and pepper and serve right away with tostadas and avocado.
  3. In a mixing bowl, toss scallops with jalapeño-lime marinade, onion, and remaining cucumber half-moons. Season once more with salt and pepper and serve right away with tostadas and avocado.
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Pan-Seared Cilantro Lime Mahi-Mahi with Mexican Rice and Chili Lime Black Beans

This Cilantro Lime Mahi-Mahi is the perfect dish to celebrate Cinco de Mayo or really anytime you are in the mood for some fresh Mexican style seafood. But first, a little bit of information about the star of this recipe…Mahi Mahi.

This fish is named the dolphin fish, but not to be confused with the mammal dolphin. It was renamed Mahi-Mahi by the Hawaiians so it would not be confused with the other dolphin. Mahi-Mahi is typically found in tropical and subtropical waters from early May to September.

This type of fish is “fatty”, a firm fish with very flavorful flesh and is best served as a steak or a fillet. You can bake it, broil it, grill it, saute’ it, sear it or even, steam it.

Mahi-Mahi also matches well with avocados, chiles, cilantro, coconut, cumin, fruits, garlic, ginger, grapefruit, lime, olive oil, papaya, parsley, pineapples, soy sauce, and tomatoes.

We hope you enjoy this Cilantro Lime Mahi-Mahi recipe. Recipe and Photo Credit: A Place at the Table

Motts Channel Seafood is THE place to pick up fresh, local Mahi-Mahi. It’s where fresh is best.

Pan-Seared Cilantro Lime Mahi-Mahi with Mexican Rice and Chili Lime Black Beans
Print Recipe
Servings
2 people
Servings
2 people
Pan-Seared Cilantro Lime Mahi-Mahi with Mexican Rice and Chili Lime Black Beans
Print Recipe
Servings
2 people
Servings
2 people
Ingredients
Servings: people
Instructions
  1. In a separate bowl, combine 1 tablespoon honey, the juice from half of the lime, a pinch of salt, pepper, and 1 tablespoon cilantro. Pour into Ziplock bag and add mahi-mahi filets. The ideal marinade time is 1+ hours. After marinated, place on a separate plate and sprinkle with garlic powder and cumin.
  2. Heat 3 tablespoons extra virgin olive oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until golden brown. Be careful not to overcook/burn the rice in this step! While rice is cooking, sprinkle with garlic powder and cumin. Stir in onions and cook until tender. Then, stir in chicken broth and tomato sauce; bring to a boil. Reduce heat to low, cover and simmer for 25-30 minutes. After all the liquid is absorbed, your rice is done. Add seasonings to taste. Fluff with a fork. While the rice is cooking, open the can of black beans and pour into a small pot.
  3. Add the juice of half the lime, 1 tablespoon of chopped cilantro, and sprinkle with chili powder. Cover over low heat.
  4. Lightly coat another pan with cooking spray and heat over medium for 3-4 minutes. When the pan is hot, add marinated mahi-mahi to the pan. Sear for approximately 3 minutes on one side and gently flip the mahi-mahi over. Cook for 3-4 more minutes until slightly opaque. Be careful not to overcook the fish!
  5. Plate and enjoy.
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Baja

Baja Style Fish Tacos

Tacos de pescado (“fish tacos“) originated in Baja California in Mexico, where they consist of grilled or fried fish, lettuce or cabbage, pico de gallo, and a sour cream or citrus/mayonnaise sauce, all placed on top of a corn or flour tortilla.

If you’ve never tried a fish taco, you’re in for a real treat. Fish tacos provide a traditional Mexican food taste that is a bit off the beaten path. Savory and versatile, fish tacos are best when they are made from fresh, local fish such as grouper, mahi-mahi, sheepshead, and flounder. They can also be topped with just about anything you can imagine.

Ready to try making fish tacos at home? This one is about as authentic as it gets.
Recipe courtesy of Marcela Valladolid and The Food Network.

For more great recipes visit Alison’s Recipe Box by clicking here

Baja
Baja Style Fish Tacos
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Baja
Baja Style Fish Tacos
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Ingredients
Beer Batter
Cream Sauce
Fish Tacos:
Servings:
Instructions
For the Beer Batter:
  1. Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.
For Cream Sauce:
  1. Add the mayonnaise and crema to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated).
For the Fish:
  1. In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F or when the end of a wooden spoon sizzles when inserted into the oil.
  2. On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.
  3. Make tacos with the tortillas and fish and top each with cream, shredded cabbage, tomatillo salsa and pickled jalapenos, if desired.
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mexican shrimp cocktail Motts Channel Seafood

Mexican Shrimp Cocktail

mexican shrimp cocktail Motts Channel Seafood
Mexican Shrimp Cocktail
Print Recipe
This Mexican Shrimp Cocktail recipe is for those that want to add some bold flavors to their traditional cocktail sauce. Recipe and photo courtesy of AllRecipes.com
Servings
6 servings
Servings
6 servings
mexican shrimp cocktail Motts Channel Seafood
Mexican Shrimp Cocktail
Print Recipe
This Mexican Shrimp Cocktail recipe is for those that want to add some bold flavors to their traditional cocktail sauce. Recipe and photo courtesy of AllRecipes.com
Servings
6 servings
Servings
6 servings
Ingredients
Servings: servings
Instructions
  1. Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado.
  2. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.
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