Light, fresh, and delicate seafood is one of my favorite ingredients, but especially in Mexican cuisine. While we were in Mexico City, a memorable dish was the scallop, tomato, and kimchi tostada from Pujol. Chef Ye did his own rendition of the dish and every bite was bright and tangy.
Bottom Left: Scallop ceviche tacos with strawberries, cucumbers, serrano, tobiko, watermelon radish served on a bed of corn. // Top Right: Raw sweet shrimp with horseradish buttermilk sauce and dill oil.
When I saw the green soup, I was reminded of the rocky sweet melon gazpacho from Rustic Canyon. Instead of a sweet and bold melon flavor, the green sauce was a delicate accent to the star of the dish: the melt in your mouth sweet shrimp.