CAMPECHANA Ingredients For the cocktail
For the chili pepper vinaigrette
• 2 teaspoons clarified butter
• 6 tablespoons lime juice
• 4 large scallops
• 10 spicy piquín chili peppers (small)
• 12 26/30 cooked shrimps
• 10 tablespoons olive oil
• 7 ounces (200 g) cooked octopus
• Salt to taste
• Salt and pepper to taste TO S E RV E
• 1 green onion, with no leaves, blanched, and separated into layers • 1 cucumber, peeled, and thinly sliced • Microgreens (optional)
Directions Cocktail Season the scallops with salt and pepper, heat the clarified butter in a sauté pan and sear the scallops. Cut the scallops in 2 pieces and the cooked octopus into 1½ inch (2 cm) cubes. Chili pepper vinaigrette In a blender, purée the lime juice, piquín chili peppers, and olive oil. Season with salt. Strain and reserve. To serve In a bowl, mix together seafood, vinaigrette, cucumber slices, and green onion. Add salt if needed. Serve in a dish and drizzle with more vinaigrette. Decorate with microgreens.
Chef Tip: When blanching vegetables or herbs, the water must be salty enough to keep the natural colors, enhance the flavors, and prevent them from losing mineral salts during cooking. Chilling them immediately in iced water will stop the cooking and keep them looking fantastic.
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