Scallop aguachile with tomato-habanero water and gooseberries from Amá: A Modern Tex-Mex Kitchen (page 104) by Josef Centeno and Betty Hallock

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Notes about this recipe

  • allisonsemele on September 07, 2021

    Made a half recipe pretty much as written, but with white wine vinegar and a regular farmers market cuke. This was tasty and felt fancy, while not being difficult or even that fiddly to put together. My favorite part, though, was eating the solids leftover from the “tomato-habanero water” as a salsa! I had some with chips, and served the rest with salmon and avocado. I might not make the scallop dish again, but I will make the salsa, especially during this time of year when the pepper and cherry tomato plants are both overflowing with fruit.

  • Frenchfoodie on October 11, 2020

    Delicious and very elegant looking.

  • SheilaS on August 08, 2020

    I thought this was tongue-tinglingly delicious. I didn't have a lemon cucumber so I used a hot house cuke but otherwise followed the recipe. Since the pico de gallo that's drained to get the "tomato-habanero water" uses pineapple vinegar, I mixed the leftover solids with chopped pineapple to make a salsa to have with this and some freshly fried tortilla chips.

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