This refreshing Shrimp, Scallop, and Watermelon Aguachile is ideal for the summer months ahead. Not only is it big on flavor; it includes the flesh and the rind of the watermelon, so there’s almost no food waste, too.
Recipe by Chef Rishi Kumar, Bar Sótano, Chicago; recipe and photo courtesy of watermelon.org
The Aguachile Broth:
Flesh of 1 watermelon
2 t. dried chiltepin
16 oz. lime juice
1 T. salt
1 T. sugar
In a blender, blend watermelon flesh until liquified. Strain through a chinois. Return ½ gallon of strained watermelon juice to the blender and add chiltepin, lime juice, salt, and sugar; blend. Strain through a chinois once more. Let cool. Refrigerate until needed.
The Compressed Melon:
1 honeydew, halved lengthwise
2 oz. Ancho Reyes liqueur
Using a melon baller, scoop out 4 to 5 honeydew melon balls. Add melon balls and Ancho Reyes to a vacuum bag and seal to compress.
The Escabeche Sauce:
32 oz. apple cider vinegar
5 whole allspice berries
½ t. thyme
½ t. oregano
½ t. coriander seeds
1 bay leaf
In a saucepan over medium-high heat, add all ingredients. Bring to a boil then remove from heat. Reserve.
The Pickled Watermelon Rind:
Watermelon rind, diced into ¼-inch cubes
In a pot, bring 16 ounces Escabeche Sauce to a boil. Remove from heat and add watermelon rind. Let sit 8 hours (or overnight) to pickle.
The Poached Shellfish:
3 oz. 16/20 shrimp, peeled and deveined
3 oz. bay scallops
Salt
In a pot, bring 16 ounces Escabeche Sauce to a boil. Add shellfish and poach 1 minute. Strain the shellfish and shock in salted ice water. Strain once more. Small dice shellfish into 1⁄4-inch pieces.
The Coconut Granita:
4 oz. coconut milk
1 oz. lime juice
In a blender, add coconut milk and lime. Blend to incorporate. Transfer coconut mixture to a nonreactive container and place in the freezer. Scrape coconut ice every 1 hour until it reaches a granita consistency.
For Assembly/Garnish:
Chopped cilantro
3 avocados, sliced
Micro cilantro
To Assemble and Serve the Shrimp, Scallop, and Watermelon Aguachile: In a mixing bowl, toss to combine Poached Shellfish, Pickled Watermelon Rind, and chopped cilantro. In a serving bowl, form the Aguachile mixture into a small mound. Add Compressed Melon in and around the bowl. Pour 3 ounces of the Aguachile Broth around the seafood. Lay the avocado slices over the shellfish mixture then scatter the Coconut Granita and micro cilantro over the plate.