Aguachile de Mandarina
Sea Scallops, Jicama, Citrus, Radish, Chiles, Red Onion, Cilantro
Chef TJ Steele of Claro | Brooklyn
Aguachiles are at the heart of T.J. Steele’s farmer's market cooking. In summer, they might include cuttlefish with melon, four cucumber varieties, and serrano chiles (pictured below); or hamachi with blistered cherry tomatoes, shishitos, ghost pepper, avocado, and locally grown Mexican herbs. In winter, when New York markets are all turnips and carrots, Steele brings in citrus and sunshine for his aguachile de mandarina.
Adapted by StarChefs | MONTH YEAR
INGREDIENTS:
Caldo de Mandarina:
Yield: 4 servings
1 kilogram tangerine juice
3 guajillo chiles, seeded
3 habaneros
75 grams dark agave syrup
20 grams fish sauce
15 grams salt
10 grams citric acid
To Assemble and Serve:
Yield: 1 serving
120 grams small diced jicama
16 Cara Cara orange segments, cut into thirds
12 blood orange segments, cut into thirds
200 grams grapefruit segments, diced medium
Eight 10/20 sea scallops, cut into bite-sized pieces
24 thin slices radish
12 serrano chiles, thinly sliced
30 grams thinly sliced red onion
1 handful micro cilantro
METHOD:
For the Caldo de Mandarina:
To a Vitamix blender, add juice, guajillos, and habaneros. Blend on high until just warmed. The color should be brick red and the juice should be viscous. Blend in remaining ingredients. Taste and adjust seasoning. Chill.
To Assemble and Serve:
In 4 serving bowls, layer jicama with half of the citrus. Evenly divide Caldo de Mandarina between bowls. Scatter scallops on top followed by remaining citrus. Garnish with radish, serranos, and red onion. Top generously with cilantro.
