Shrimp and Scallop Aguachile

SAVORY

Jun 8

Watermelon, Compressed Melon, Pickled Watermelon Rind, Coconut Granita, and Avocado

Chef Rishi Kumar of Bar Sótano | Chicago

INGREDIENTS:

Aguachile Broth:
Flesh of 1 watermelon, rind reserved
2 teaspoons dried chiltepin
16 ounces lime juice
1 tablespoon salt
1 tablespoon sugar
2 ounces Ancho Reyes liqueur

Compressed Melon:
1 honeydew melon
2 ounces Ancho Reyes liqueur

Escabeche Sauce:
16 ounces apple cider vinegar
5 whole allspice berries
½ teaspoon thyme
½ teaspoon oregano
½ teaspoon coriander seeds
1 bay leaf

Pickled Watermelon Rind:
Watermelon rind, diced into ¼-inch cubes
16 ounces Escabeche Sauce

Poached Shellfish:
3 ounces 16/20 shrimp, peeled and deveined
3 ounces bay scallops
16 ounces Escabeche Sauce

Coconut Granita:
4 ounces coconut milk
1 ounce lime juice

To Assemble and Serve:
3 avocados, sliced
Chopped cilantro
Micro cilantro

METHOD:

For the Aguachile Broth:
In a blender, blend watermelon flesh until liquified. Strain through a chinois. Return ½ gallon strained watermelon juice to the blender and add chiltepin, lime juice, salt, and sugar; blend. Strain through a chinois once more. Let cool. Refrigerate until needed.

For the Compressed Melon:
Cut the honeydew in half lengthwise and using a melon baller, scoop out 4-5 melon balls. If you have a vacuum sealer, add the melon balls in a bag with the Ancho Reyes and seal it. If you do not have a vacuum sealer, toss and marinate the melon balls in the Ancho Reyes liquor for at least 3 hours.

For the Escabeche Sauce:
Add all the ingredients into a sauce pot and bring it up to a boil, once boiling turn it off and reserve.

For the Pickled Watermelon Rind:
Peel the green skin off the watermelon, and small dice the rinds. Add the watermelon rind into the hot Escabeche Sauce and allow it to pickle overnight. It will soften slightly and absorb the pickle flavors.

For the Poached Shrimp & Scallops:
Bring the Escabeche Sauce to a boil and poach the shrimp and scallops in the sauce for 1 minute. Strain the seafood and shock in salted ice water. Once the seafood is shocked, strain it out and small dice the shrimp and scallops into ¼” dice.

For the Coconut Granita:
Add the coconut milk and lime juice to a blender, blend and freeze. Scraping the coconut ice every 1 hour will get you a coconut granita.

To Assemble and Serve:
To assemble, toss the Poached Shrimp & Scallops, Pickled Watermelon Rind, and chopped cilantro together. Place the mixture in a bowl in a small mound. Add the Compressed Melon in and around the bowl. Pour three ounces of the Aguachile Broth around the seafood. Lay the slices of avocado over and scatter the Coconut Granita, and micro cilantro over the plate.

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