Aguachile de Callo de Hacha con Tasajo Oreado

Alejandro Ruíz
Alejandro Ruiz Olmedo was born in 1970 in La Raya, Zimatlán, Oaxaca, a farming village where most of the crops are for self-consumption.Alejandro has highlighted the authenticity of the flavors and endemic products of the entire state, making him a representative of Oaxacan cuisine worldwide.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 50 grams peanuts
  • 400 grams ax callus
  • 40 grams red onion
  • 90 grams chapulines, medium
  • 90 grams cucumber
  • 60 grams avocado
  • 80 grams tasajo meat, dried
  • 40 grams flowers, black bean
  • 40 grams cilantro
  • 1 kilo lime, (juice)
  • 10 oranges, (juice)
  • 10 grams cilantro
  • 15 grams peppermint
  • 50 grams red onion
  • 100 grams chapulines
  • 150 grams cucumber
  • 15 grams ginger
  • 100 milliliters soy sauce
  • 10 milliliters rice vinegar
  • 5 serrano chiles
  • salt
Preparation
15 mins
10 mins
Low
  • Place the scallops in half-moons in a bowl and set aside.
  • In a low-heat skillet, add the peanuts and toast until they reach a light brown color.
  • Using a mandolin, slice the cucumber, red onion into half-moons, and radish into thin slices.
  • Blend the lime juice, orange juice, cilantro, mint, red onion, cucumber, chapulín, ginger, soy sauce, rice vinegar, and serrano chili until you have a homogeneous mixture.
  • Mix the scallops, lime juice in a deep plate and let it rest for 10 minutes.
  • For the assembly, serve on a plate, add cucumber, red onion, and salt. Garnish with cilantro, radish, peanuts, avocado, black bean flower, and dried tasajo.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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