Tuna and Scallop Coctel

 

I did not want it but Ramon Juan, the server at te Villa Rica insisted and I’m very glad he did. I just made it and it was just as delicious and better looking than the one we had there.

1/2 pound fresh, fresh sushi-quality tuna

6-8 sea scallops, also fresh, fresh

2 teaspoons soy sauce

2 teaspoons Worchestershire sauce

2 teaspoons Maggi sauce

Juice of 2 limes

1 tablespoon extra-virgin olive oil

1 teaspoon hot sauce, Tabasco will do if you can’t find a good Mexican brand but do no use chipotle

Salsa Macha Verde

 

Cut the tuna into pieces about the same size as the scallops.  combine the rest of the ingredients except the Salsa Verde, mixing well.  Add the tuna and scallops and marinate for 30 to 40 minutes.

Arrange on two  skewer , alternating the tuna and scallops; reserve the marinade.  Place on a plate, pour a little of the marinade over and then with the salsa macha as shown. Please note that when I first tested the salsa macha, jalapenos mostly came from California and were not really spicy, hence the amount. Today I used only one, deveined and my face, fingers, eyhes are still burning. Suit yourself depending on how spicy your chiles are.