scallop and ground cherry aguachile

Scallop and Ground Cherry Aguachile

Serves: 2

Substitutions: Replace ground cherries with golden berries, tomatillos, or sour cherries.

Ingredients:

Ground Cherry Aguachile:

• 6 ounces ground cherries, husked and rinsed (save a couple for garnish)

• 6 ounces lime juice (from about 5 limes)

• 3 ounces orange juice (from 1 orange)

• 1 habanero, stem removed

• ½-inch piece of fresh ginger, peeled

Scallops:

• 8 ounces scallops, abductor muscle removed, diced

• ½ english cucumber, sliced

• 1 serrano pepper, stem removed and sliced thinly

• 6 ground cherries, quartered

• ¼ red onion, sliced thinly and rinsed in cold water

• Extra virgin olive oil, for topping

• Kosher salt and black pepper, to taste

For Serving:

• 1 ripe avocado, sliced

• 6 tostadas

Method:

1. Combine ground cherries, lime juice, orange juice, habanero, and ginger in a blender. Process until smooth and strain. Set aside.

2. Combine scallops, cucumber, and serrano in a bowl. Season with salt and pour ground cherry aguachile over scallops. Using a spoon mix to combine. Allow to sit for at least 30 minutes in the refrigerator before serving.

3. Transfer to a serving bowl and top with ground cherries, red onion and olive oil.

4. Serve with avocado and tostadas.