aguachile negro

Directions:

1. In a large bowl, gently mix together the shrimp and scallops, then pour in 1 1/2 cups lime juice, making sure everything is completely submerged. Set this aside to cook for 30-35 minutes, or until the shrimp turn pink and the scallops white and opaque.
2. While the shrimp and scallops cook, make the salsa. In a small saucepan over medium-heat, heat up the vegetable oil. Once the oil is shimmering, add in the garlic cloves, chiles de arbol and peanuts. Cook for 4-5 minutes, or until the garlic is nice and golden brown.
3. Add the sesame seeds to a small heat-safe bowl, then pour the infused oil, garlic, and peppers over, and let cool completely. Once the oil has cooled, pour this mixture into a blender with the soy sauce, and blend for 10-15 seconds, or until everything is broken down but not completely smooth.
4. Once the shrimp and scallops are fully cooked through, drain off the excess lime juice, set the scallops aside and add half of the salsa mixture. Toss the shrimp to coat well.
5. Once you are ready to plate, stack the sliced cucumber around the perimeter of the plate, then place the shrimp and scallops in the center. Drizzle the remaining 1 tablespoon lime juice over the cucumber slices, and dollop the remaining salsa onto the shrimp. Top with the sliced red onion, salt and pepper to taste, and serve with tostadas or tortilla chips.