30-minute snacks & apps that taste as good as they look.

Aguachile is a Mexican dish, typically served with shrimp. But elevate this app with silky scallops, submerged in a blend of mango juice, lime juice, jalapeño peppers and cilantro. 1201 Kitchen's Chef Dan Kern is famous for recipes like these.

Scallop Aguachile

Recipe by Dan Kern, noosa

Serves: 4

• 4 fresh, dry day boat scallops

• 1 seedless cucumber, cut into

• 1/2-inch roll cut

• 1/4 red onion, julienned and rinsed

• 2 jalapeños, thinly sliced

• 1 bunch fresh mint

• 1 bunch dill

• Olive oil

• 2 oz. toasted macadamia nuts

• 1 small can Goya mango juice

• 2 limes

• 1 bunch cilantro, cleaned

• Sea salt and pepper, to taste

To assemble the ceviche

Slice the scallops into 1/4-inch round discs and place artfully on a beautiful plate. Garnish with cucumber, red onion, sliced jalapeño, mint, dill, olive oil and macadamia nuts. Spoon over the aguachile and serve with fried plantains, masa chips, or toasts.

For the Aguachile

In a high-speed blender, mix the mango juice, juice of 1 lime, 1 jalapeño and 1 bunch of cilantro. Blend until smooth and season to taste.

Photography by ADAM MILLIRON // Styling by ANA KELLY

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