Sweet, spicy, and tart: the three pillars of any great aquachile. In this recipe, T. J. Steele of Brooklyn’s Claro adds a fourth dimension of tannin, by way of a strong-brewed cup of hibiscus tea. Another interesting twist: flavorless citric acid augments the strawberries without overpowering their flavor with citrus.
- Put the strawberries, habañeros, sugar, tea, salt, and citric acid into a high-powered blender or food processor, and mix until combined.
- Strain through a sieve to remove any fibers from the fruit and chiles. Chill, but don't serve the aguachile cold; the flavors bloom more when they're closer to room temperature.
- Divide the scallops between four bowls, pouring the liquid over right before you're ready to eat. Garnish with thin slices of red onion and cilantro leaves.