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Recipe to make calamondin citrus scallop aguachile
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Calamondin citrus-scallop aguachile

A delicious uncooked scallop recipe similar to ceviche and featuring the flavors of calamondin citrus (or other citrus used as substitution). A wonderful and unusual way to prepare scallops!
Course Appetizer, Dinner, lunch
Cuisine Latin American, Mexican
Keyword aguachile, calamansi citrus, calamondin citrus, savory calamondin recipe, scallop aguachile
Prep Time 2 hours
Servings 4
Author David Porras
Cost 50

Equipment

  • blender
  • sauce pan
  • sieve
  • cheesecloth or coffee filters
  • basting brush
  • knife
  • glass jars
  • citrus juicer

Ingredients

Calamondin-buttermilk clarification

  • 600 g whole organic buttermilk (2 1/2 cups)
  • 1 dried chipotle, seeds removed
  • 100 g calamondin juice from orange-ripe fruit (about 1/2 cup or juice of ~8 calamondin fruits) (Alt: 50-50 mix of tangerine and lemon juice)
  • pinch of salt

Cilantro-jalapeño oil

  • 1 bunch (about 2 ounces) fresh cilantro, ideally garden-fresh
  • 2 jalapeño peppers, seeds removed (leave this ingredient out if you don't like heat)
  • 3/4 cup organic canola oil or grape seed oil (Alt: Extra virgin olive oil but it will impart more flavor)

Calamondin-hot pepper-ginger juice

  • 1/4 cup ripe calamondin citrus juice (about 4 fruits) (skins can be saved and used to make bitters or other recipes)
  • small bit of diced jalapeño
  • small bit of fresh, micro-planed ginger
  • generous pinch of salt

For final plating and garnishing:

  • 1-3 lbs large U10 scallops (see scallop quantity notes in article)
  • 3 pearl onions, sliced and soaked in ice water for 10-30 minutes (or 1 shallot)
  • 1 tsp fish sauce or Yondu aka vegetarian fish sauce
  • 1 tsp soy sauce or White Nama Shoyu aka soyless soy sauce
  • thin slices of jalapeño (optional if you like heat)
  • fresh seasonal garnishes
  • large flake sea salt

Instructions

  • Make calamondin-buttermilk clarification as per instructions and photos in article, then refrigerate. Also save resulting calamondin-feta cheese.
  • Make cilantro-jalapeño oil as per instructions and photos in article, then refrigerate. Also save resulting cilantro-jalapeño paste.
  • Make calamondin-hot pepper-ginger juice as per instructions and photos in article. Combine with chilled calamondin-buttermilk clarification, then refrigerate.
  • Prep scallops as per recommendations and options in article. Once plated, serve immediately.
  • Use calamondin feta cheese + cilantro paste on crackers as side or however desired.