If flavors could speak…..…

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Lion’s paw scallop cevice and Progreso-style octopus with a touch of oregano and max chili, accompanied by purée of avocado with garlic and black chili oil.

Ingredients | Ceviche

3 oz. cooked octopus

2 oz. Lion’s paw scallop- raw and removed from shell

3 tbs. lime juice

¼  cup finely sliced red onion

1 tsp. finely chopped habanero chili

2 tsp. finely chopped garlic

2 tsp. finely chopped cilantro

½ tsp. oregano

Salt and pepper to taste

Ingredients | Avocado purée

1 medium-sized ripe avocado

1 ½ tbs. cream

1 tsp. lime juice

½ tsp. finely chopped garlic

Salt and pepper to taste

Ingredients | Yucatan black chile oil (Optional)

1 ½ tbs. olive oil

½ tbs. Yucatan black chile paste

Ingredients | Garnish

2 big leaves of epazote (Mexican herb) or oregano

2 dried max chilis or other small, dried chili

1 tbs. oil for frying

Directions

Mix all ceviche ingredients in a medium bowl and allow to sit for 30 minutes.

In a medium bowl mash the avocado and pass through a sieve so that it becomes a fine purée. Add the rest of the ingredients and mix well.

In a blender mix the oil with the Yucatan black chili paste for 30 seconds until well blended.

For the garnish, use a mold to serve the ceviche as shown in the photo, decorating it with a chip and frisée lettuce if desired. To one side, make a line of black chili oil, and on the other side place a mound of avocado purée. Serve with chips.

Sommelier recommendation for wine pairing:
Dopff, Au Moulin, Gewürztraminer, Alsace, 2009

This wine has sweet and acid notes, creating the perfect balance to the spicy flavors and seafood in the dish.