Salad: Mexico – Sinaloa, Pacific Coast Mexico – Ensalada de Callo de Hacha

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 12 min

Total 30 min

Ingredients

- 1 lb (450 g) fresh callo de hacha (pen shell scallops), thinly sliced
- 3 tbsp (45 ml) fresh lime juice (about 2 limes)
- 2 tbsp (30 ml) fresh orange juice (about 1 small orange)
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 tsp (5 ml) honey or agave (optional)
- 1 small English cucumber, about 8 oz (225 g), seeded and thinly sliced
- 2 ripe avocados, about 14 oz (400 g) total, peeled and diced
- 1 cup (150 g) cherry tomatoes, halved
- 1/2 small red onion, about 2 oz (60 g), thinly sliced and rinsed
- 1 serrano chile, seeded and finely minced (or jalapeño), about 10 g
- 4 radishes, thinly sliced, about 40 g
- 1/2 cup (15 g) fresh cilantro leaves, chopped
- 1/2 tsp (3 g) coarse sea salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- Lime wedges for serving
- Corn tostadas or tortilla chips for serving (optional)

Instructions

Short Description:
A vibrant Sinaloa coastal salad of thinly sliced fresh callo de hacha (pen shell scallops) tossed with avocado, cucumber, tomato and a bright citrus dressing. Lightly cured in lime and orange juice, the salad showcases the sweet, briny scallops and fresh regional produce.

Regional Notes:
This Sinaloa version highlights locally harvested callo de hacha kept raw and only briefly cured with citrus to preserve its sweet, delicate texture. Typical regional ingredients—ripe avocado, crisp cucumber, fresh cilantro and a lime-orange dressing—accent the Pacific Coast's fresh seafood character rather than heavy marinades or cooking.

1. Rinse the callo de hacha briefly under cold water and pat very dry with paper towels. Thinly slice across the grain into bite-size pieces and place in a medium nonreactive bowl.
2. In a small bowl whisk together the lime juice, orange juice, extra-virgin olive oil, honey (if using), 1/2 tsp sea salt and 1/4 tsp black pepper until blended.
3. Pour about half of the citrus dressing over the sliced scallops, toss gently to coat, and let sit in the refrigerator for 8–12 minutes to lightly cure. (Shorter time keeps them very raw-tender; do not exceed 20 minutes to avoid over-curing.)
4. While the scallops are curing, prepare the vegetables: thinly slice the cucumber and radishes, halve the cherry tomatoes, rinse and drain the red onion slices, mince the serrano and chop the cilantro.
5. After curing, if there is excess liquid you may drain off a little, then combine the scallops with the cucumber, cherry tomatoes, red onion, radishes and serrano in a large bowl. Add the remaining dressing and gently toss to combine.
6. Fold in the diced avocado and chopped cilantro last, tossing gently so the avocado keeps its shape. Taste and adjust seasoning with more sea salt or lime juice if needed.
7. Transfer to a serving platter or individual bowls, garnish with lime wedges and extra cilantro. Serve immediately with warm corn tostadas or tortilla chips on the side, if desired.