📝 About This Recipe
Experience the pristine flavors of the Sea of Cortez with this authentic Callo de Hacha, featuring buttery, giant Pacific scallops sliced into delicate medallions. This dish celebrates the 'Axe Scallop' of Northwest Mexico, bathed in a vibrant, spicy lime and serrano emulsion that cures the seafood instantly. It is a refreshing, sophisticated masterpiece of Mexican mariscos that balances heat, acidity, and the natural sweetness of the ocean.
🥗 Ingredients
The Seafood
- 1 lb Callo de Hacha (Giant Pacific Scallops) (fresh, cleaned, and chilled)
- 1 teaspoon Sea salt (Sal de Grano) (to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
The Aguachile Marinade
- 3/4 cup Key Lime juice (freshly squeezed)
- 2-3 pieces Serrano peppers (stemmed, seeds optional for extra heat)
- 1/2 bunch Fresh cilantro (leaves and tender stems)
- 1/4 piece Cucumber (peeled and chopped for the sauce base)
- 1 small Garlic clove (peeled)
Plating and Garnish
- 1/2 medium Red onion (very thinly sliced into half-moons)
- 1 large Persian cucumber (sliced into thin rounds or half-moons)
- 1 piece Hass Avocado (sliced into wedges)
- 4-5 pieces Chiltepín peppers (crushed, for authentic Sonoran heat)
- 1 tablespoon Extra virgin olive oil (to drizzle)
👨🍳 Instructions
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1
Place your serving platter or individual shallow bowls in the refrigerator to chill for at least 15 minutes before starting.
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2
Rinse the Callo de Hacha under very cold water and pat dry thoroughly with paper towels. Removing excess moisture is key for the texture.
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3
Using a very sharp knife, slice each scallop horizontally into medallions about 1/4 inch thick. Keep them chilled in the fridge while preparing the rest.
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4
In a blender, combine the lime juice, serrano peppers, cilantro, the 1/4 piece of cucumber, and the garlic clove.
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5
Pulse until the marinade is a vibrant green and completely smooth. Season the liquid with a pinch of salt and set aside.
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6
Arrange the chilled scallop medallions on the cold platter in a single layer, slightly overlapping them.
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7
Season the scallops directly with sea salt and freshly cracked black pepper. This 'dry seasoning' ensures the flavor penetrates the meat.
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8
Scatter the thinly sliced red onions and cucumber rounds over and around the scallops.
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9
Pour the green aguachile marinade over the scallops until they are partially submerged but not drowning.
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10
Let the dish sit for exactly 3 to 5 minutes. The lime juice will slightly 'cook' the exterior while keeping the center tender and raw.
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11
Garnish with fresh avocado wedges and a sprinkling of crushed chiltepín peppers for that signature smoky heat.
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12
Finish with a tiny drizzle of extra virgin olive oil to add a silky mouthfeel and balance the acidity.
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13
Serve immediately with crispy corn tostadas or saltine crackers.
💡 Chef's Tips
Always use 'dry pack' scallops if you can't find fresh Callo de Hacha; 'wet pack' scallops contain preservatives that ruin the delicate flavor. To tame the onion's bite, soak the slices in ice water for 10 minutes then pat dry before serving. Do not over-marinate; the scallops will become rubbery if they sit in the lime juice for more than 10 minutes. If you prefer less heat, remove the veins and seeds from the serrano peppers before blending. Use a mandoline for the onions and cucumbers to get that professional, paper-thin look.
🍽️ Serving Suggestions
Serve with thick, crunchy corn tostadas smeared with a thin layer of mayonnaise. Pair with a crisp, cold Mexican lager with a lime wedge or a glass of Albarino wine. A side of 'Salsa Negra' (a blend of soy sauce and chilies) is a common table accompaniment in Sinaloa. Offer extra lime wedges on the side for those who love maximum acidity. Follow this dish with a light mango sorbet to cleanse the palate from the spice.