Courtesy Colin Moody, The Club at Pasadera
1 to 2 fresh local rockfish (after spearing preferred)
2 cups rockfish meat, cut into ¼-inch pieces (reserve skin for frying, bones, head and rest can be used for stock)
½ cup local or fresh diver scallops, cut into ¼-inch pieces
¾ cup lime juice (cut limes in half and grill 2 minutes to flavor and release more juice)
Sea salt to cure and season
¼ cup red onion, diced finely
¼ cup ripe tomato, diced finely
2 tablespoons jalapeño or serrano pepper, seeded and diced finely
2 ripe avocados, diced ¼ inch
¼ cup cilantro, sliced thinly
2 tablespoons garlic aioli
White pepper, to taste
Generously sprinkle the rockfish and scallop pieces with sea salt. Toss in bowl and set in the refrigerator while slicing and dicing rest of the ingredients (15–20 minutes).
Pour grilled lime juice into the fish-scallop mixture and mix well. Place plastic wrap right onto and over the surface and put back in the refrigerator for 30–40 minutes or until mixture firms up. Drain lime juice and reserve. Mix all remaining ingredients, careful not to mash the avocado or seafood too much. Add back half the lime juice. Check seasoning and adjust if needed. Fry the fish skin in oil until crisp and serve both with sea lettuce chicharrons. Serves 4.
For Sea Lettuce Chicharrons recipe please see ediblemontereybay.com