Callo de Hacha
Scallop Ceviche
Thick medallions of raw sea scallops get dressed table-side in lime juice and crushed chiltepín chile — a coastal-style ceviche served the moment it's dressed.
Callo de Hacha
✦ Antes de Empezar
Before you cook
Is callo de hacha safe to eat since it's raw?
This dish is genuinely raw — the lime juice seasons the scallops but does not cook them or reliably kill pathogens, so use only sushi-grade or otherwise raw-consumption-suitable scallops from a trusted supplier. Keep them well chilled right up until serving and never let the dish sit out at room temperature.
Ingredientes· 8View
- 1 pound (450 g)Very fresh sea scallops, preferably large Mexican pen-shell scallops
- 1/3 cupFresh lime juice
- 1/2Cucumber, thinly sliced
- 1/4Small red onion, very thinly sliced
- 1 to 2 teaspoonsCrushed dried chiltepín chile
- 3/4 teaspoonFlaky sea salt
- 1 tablespoonCilantro leaves, optional
- As neededTostadas, for serving
Instrucciones
5 pasosPrepara los callos
Prepare the scallops
Keep the scallops cold. Remove the small side muscle and pat the scallops dry.
Corta si es necesario
Slice if needed
Slice only if they're extremely large; traditional callo de hacha is often served in thick, firm medallions.
Acomoda en el plato
Arrange the plate
Arrange the scallops on a chilled plate with the cucumber and onion.
Baña con limón
Dress with lime
Mix the lime juice, chiltepín, and salt, then spoon it over the scallops immediately before serving.
Sirve
Serve
Garnish with cilantro and eat at once with tostadas.