Campechana

Ingredients

For the cocktail • 2 teaspoons clarified butter • 4 large scallops • 12 26/30 cooked shrimps • 7 ounces (200 g) cooked octopus • Salt and pepper to taste

For the chili pepper vinaigrette • 6 tablespoons lime juice • 10 spicy piquín chili peppers (small) • 10 tablespoons olive oil • Salt to taste

TO SERVE • 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.

YIELD 4 servings

PREP TIME 45 minutes

DIFFICULTY beginner