Smoked Habanero & Mango 'Aguachile' Bites with Plantain Crisps

Instructions

1. 1

   Prepare the scallops: Clean scallops under cold water and pat them completely dry with paper towels. Remove the tough side muscle if present. Slice scallops very thinly, about 1-2 mm thick.

   ~10 min
2. 2

   Make the marinade: Remove seeds and membranes from habanero peppers (wear gloves!). Finely chop the habaneros. Peel and dice the mango. Place chopped habaneros, diced mango, lime juice, thinly sliced white onion, cilantro leaves, sea salt, and smoked paprika in a blender or food processor. Blend until smooth and vibrant.

   ~5 min
3. 3

   Marinate the scallops: Place the thinly sliced scallops in a shallow glass dish. Pour the habanero-mango marinade over the scallops, ensuring each slice is coated. Cover and refrigerate for at least 30 minutes, or up to 1 hour, to allow the scallops to 'cook' in the acidic marinade.

   ~45 min
4. 4

   Prepare the plantain crisps: Peel the green plantains and slice them very thinly (use a mandoline for best results, about 1 mm thick). Heat vegetable oil in a frying pan over medium-high heat. Fry plantain slices in batches until golden brown and crisp, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.

   ~15 min
5. 5

   Assemble the bites: Arrange the plantain crisps on a serving plate. Using a slotted spoon, carefully place a few slices of marinated scallops onto each plantain crisp. Drizzle a little extra marinade over the scallops if desired.

   ~5 min
6. 6

   Garnish and serve: Dice the avocado finely. Lightly drizzle agave nectar over the scallops. Sprinkle the diced avocado and a few fresh cilantro leaves over the top of each bite. For an optional smoky element, briefly torch the top of the scallops with a kitchen torch before serving.

   ~5 min