Scallop, avocado, aguachile verde

Make the Mexican aguachile by blending a bunch of coriander, the juice of a lime, a tbsp of mild jalapeño relish, a garlic clove, half a shallot and 10 ml fishsauce. together in a food processor,  it should be spicy, fresh, herbaceous and citric. If it’s too thick, loosen with a little water. Season with salt if the fish sauce hasn’t already added the necessary balance

Take the top of the thickest side of an avocado and carefully remove the stone. Peel and cut into thick round slices.

Wash and dry scallops and brush with olive oil. Roast in a dry pan, 1 min per side.

Serve as shown. Or like this:      

                                  

(Inspired by Nud Dudhia on Great Britisch Chefs)

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