Ingredient: water

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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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
Print Recipe
Baja
Baja Style Fish Tacos
Print Recipe
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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Firecracker

Firecracker Shrimp with Sweet Chili Sauce

An Appetizer With Firecracker Power!

Google “Firecracker Shrimp” and you will be busy scrolling through hundreds of different incarnations of this dish. It all depends on exactly how “spicy” you want it and how fresh the seafood purchase.

The reason we love this fun, fresh, spicy and very delicious recipe is because the ingredients are so simple and who doesn’t almost always have a packet of Eggroll/Springroll wrappers in the freezer? Always start your fish and seafood meals with the fresh items you can find everyday at Motts Channel Seafood.

This can be served as an appetizer or double it up with some tasty sides and call it dinner…it’s all good to us!

Servings: 4-6 Prep Time: 10 minutes Cook Time: 20 minutes

Recipe courtesy of steamykitchen.com.

Want more great recipes like this?  Visit Alison’s Recipe Box by clicking here.

Firecracker
Firecracker Shrimp with Sweet Chili Sauce
Print Recipe
Servings Prep Time
4-6 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
10 minutes
Firecracker
Firecracker Shrimp with Sweet Chili Sauce
Print Recipe
Servings Prep Time
4-6 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
10 minutes
Ingredients
For Marinade
Cornstarch "paste"
Servings: servings
Instructions
  1. Combine marinade ingredients in bowl, marinate shrimp for 20 minutes.
  2. Pat the shrimp dry with a paper towel. Wrap each shrimp in a eggroll/springroll wrapper half. (see instructions above) Seal with cornstarch paste.
  3. Fry in hot oil (375) for 3 minutes, until golden brown and shrimp is cooked through. Serve with sweet chili sauce for dipping.
Recipe Notes

The reason we love this dish so much is because the ingredients are so simple and who doesn't almost always have a packet of Eggroll/Springroll wrappers in the freezer? Always start your  fish and seafood meals with the fresh items you can find everyday at Motts Channel Seafood. Want more great recipes like this?  Visit Alison's Recipe Box by

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Cranberry & Cilantro Quinoa Salad

IMG_1806 copy (1)

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Cranberry & Cilantro Quinoa Salad

adapted from the Cranberry Marketing Committee

Ingredients
(serves 8)

  • 1/14 cups water
  • pinch of salt
  • 1 cup quinoa, rinsed
  • 1 cup dried cranberries
  • 1/2 cup minced carrots
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped yellow bell pepper
  • 3 Tablespoons finely chopped red onion
  • 3 Tablespoons minced fresh cilantro
  • 3 Tablespoons fresh lime juice
  • 1 Tablespoon vegetable oil
  • 1/4 teaspoon salt
  • Pinch of ground red pepper

Instructions

  1. Toast quinoa in a skillet over medium high heat stirring frequently until quinoa is fragrant and make a continuous popping sound (about 5- 7 minutes).
  2. In a small saucepan, bring water and pinch of salt to a boil over high heat; stir in toasted quinoa, reduce heat and bring to a low simmer. Cover pot and cook until all liquid is absorbed (about 15 minutes).
  3. Remove from heat and transfer to a medium bowl. Cool to room temperature. Cover and refrigerate until ready to use.
  4. In the bowl of quinoa, stir in cranberries, carrots, red and yellow peppers, red onion and cilantro until mixed.
  5. In a small bowl, mix together lime juice, oil, salt and ground red pepper and pour over quinoa-cranberry mixture; toss to coat evenly. Cover and refrigerate at least 2 hours before serving. Does not have to be served cold.

Nutrition Facts Per Serving: Calories 150, Calories from Fat 30, Saturated Fat 0g, Trans Fat 0g, Total Fat 3.5g, Cholesterol 0mg, Sodium 115mg, Total Carbohydrate 29g, Sugars 11g, Dietary Fiber 3g, Protein 3g, Vitamin A 40%, Vitamin C 45%, Calcium 2%, Iron 6%

 

Cranberry & Cilantro Quinoa Salad
Print Recipe
    Servings
    8 people
    Cook Time
    25 Minutes
    Servings
    8 people
    Cook Time
    25 Minutes
    Cranberry & Cilantro Quinoa Salad
    Print Recipe
      Servings
      8 people
      Cook Time
      25 Minutes
      Servings
      8 people
      Cook Time
      25 Minutes
      Instructions
      1. Toast quinoa in a skillet over medium high heat stirring frequently until quinoa is fragrant and make a continuous popping sound (about 5- 7 minutes).
      2. In a small saucepan, bring water and pinch of salt to a boil over high heat; stir in toasted quinoa, reduce heat and bring to a low simmer. Cover pot and cook until all liquid is absorbed (about 15 minutes).
      3. Remove from heat and transfer to a medium bowl. Cool to room temperature. Cover and refrigerate until ready to use.
      4. In the bowl of quinoa, stir in cranberries, carrots, red and yellow peppers, red onion and cilantro until mixed.
      5. In a small bowl, mix together lime juice, oil, salt and ground red pepper and pour over quinoa-cranberry mixture; toss to coat evenly. Cover and refrigerate at least 2 hours before serving. Does not have to be served cold.
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