I don't usually eat in the evening so rarely post in this thread but it happened today.
Scallop Aguachile with tomato-habanero water and pickled gooseberries from Josef Centeno's Amá. Recipe available online here.
Scallops were very big - 8 of them weighed a little over a pound - so I should have sliced them into thinner slices. Still tongue-tinglingly delicious.
Edited to add that the tomato-habanero water this recipe uses is basically a drained pico de gallo. The recipe says not to press on the solids to avoid turning the water cloudy and to discard the solids. Since there was plenty of flavor there and because it used pineapple vinegar, I added chopped pineapple to the drained solids to make a pineapple salsa. Fried up some tortilla chips to complete the meal.
