Scallop aguachile

In a blender jar put fresh squeezed lime juice, a peeled cut-up cucumber, a chopped stemmed serrano, a good amount of salt and a pinch of sugar. Blend until smooth.

Pour through a fine mesh sieve, pressing to get everything through.

Thinly slice red onion and serrano, cut up another cucumber and some avocado, and pick cilantro leaves.

Slice the scallops thinly and gently; arrange them in a ring on the plate and dot with the prepared ingredients.

In a cocktail shaker measure about an ounce and a half of the spicy lime juice mixture; add a piece of cilantro and a couple of pieces each of red onion and serrano. Crush the solids into the broth with a muddler.

Add a couple of pieces of ice, cover and shake briefly to chill; pour over the scallops.