Flavor Trends, Strategies and Solutions for Menu Development

Raw Heat Best of Flavor 2017

Raw Scallop AguaChile with sweet potato purée, pickled red onion, spicy lime aguachile, cilantro, chia seed
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The prevalence of ceviche and poke proves that diners are ready for raw seafood—especially when delivered with a powerful punch. The Raw Scallop Aguachile at Dos Urban Cantina is all about the punch, thanks to the chile, lime and onion marinade that makes up the base of this typical Mexican seafood dish. Brian Enyart, previously with Frontera Grill and Topolobampo and now Executive Chef at Dos Urban, has been hailed for taking Mexican food to the next level with innovative dishes anchored in authenticity.

“The scallop dish is served raw, making it a healthy option,” he says. The combination of sweet potato purée, citrus pickled onions, chia seeds and aguachile adds a bright balance, while the lime gently cooks the scallops. “The acid and the heat make it a craveable dish that keeps you wanting to go back for another bite,” says Enyart. “The flavors in the aguachile are very bracing, but the rest of the elements help give balance to the dish.” The dish performs very well with customers. At one point, Enyart took it off the menu, only to bring it back by popular demand.

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