Scallop Ceviche

SAVORY

Jun 9

Mango, Charred Habanero Salsa, Avocado Purée, Yaniqueques

Chef Yun Fuentes of Bolo | Philadelphia
Yield: 2 servings

“The bay scallops are cured in citrus sea salt, tossed in a mango-habanero salsa, and served with an avocado purée over a deep fried coconut arepa known as ‘yaniqueque.’ The sweet flavor of the mango pairs perfectly with the scallops, while creating a base for the heat from the habanero. Yaniqueques are the perfect vessel for this bright and flavorful dish with the subtle hint of coconut completing the dish.” - Chef Yun Fuentes

INGREDIENTS

Avocado Purée:
4 Hass avocados
2 cups peas
6 sprigs cilantro
2 chopped serranos
2 teaspoons sea salt

Charred Habanero-Mango Salsa:
2 habaneros, charred, stemmed, and seeded
2 yellow bell peppers, charred, stemmed, and seeded
1 white onion, charred
500 grams mango purée
1 lemon, segmented
1 lime, segmented
2 cara cara oranges, segmented
½ cup agave syrup
1½ tablespoons sea salt
3 mangos, diced
2 plum tomatoes, pulp removed and diced
2 jalapeños, seeded and diced
1 yellow bell pepper, diced
1 red onion, diced
1 cup lime juice
1½ cups lemon juice
2 teaspoons sugar
1 teaspoon kosher salt

Yaniqueques:
Oil for frying
8 cups all-purpose flour
8 tablespoons granulated sugar
1 tablespoon sea salt
5 teaspoons baking powder
1 cup coconut milk

To Assemble and Serve:
½ pound bay scallops, cured, washed, and dried
½ tablespoon cilantro, chiffonade
¼ cup iceberg lettuce, sliced
1 tablespoon extra virgin olive oil
Banana leaf

METHOD

For the Avocado Purée:
In a blender, purée all ingredients until homogenous and smooth. Transfer to a squeeze bottle and refrigerate.

For the Mango-Charred Habanero Salsa:
In a blender, purée habaneros, charred bell peppers, charred white onion, mango purée, citrus segments, agave syrup, and sea salt until smooth. Set aside. In a mixing bowl, combine remaining ingredients. Fold in mango mixture until thoroughly combined. Transfer to an airtight container and refrigerate.

For the Yaniqueques:
In the bowl of a stand mixer fitted with a dough hook attachment, combine flour, sugar, sea salt, and baking powder. Continue to mix on low speed and slowly steam in coconut milk until a shaggy dough forms. Scrape the sides of the bowl, then knead dough on low for an additional 5 minutes. Wrap tightly in plastic wrap and let proof 20 minutes at room temperature. In a deep fryer, heat oil to 350°F. On a floured work surface, roll dough out until ⅛-inch thick. Cut out dough into evenly-sized circles. Fry until crisp. Set aside.

To Assemble and Serve:
Place a 4-inch banana leaf square on the center of a serving plate. Set aside. In a small mixing bowl, toss scallops with cilantro, and 1 cup Charred Habanero-Mango Salsa. Set aside. Make a small incision in 2 Yaniqueques to create a pocket. Squeeze ⅛ cup Avocado Purée inside each Yaniqueque followed by scallop mixture, lettuce, and a drizzle of olive oil. Place stuffed Yaniqueques on top of the banana leaf and serve.

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