Almeja Chocolata en Aguachile

2 Instructions

1. 1

   Open the clams, dice the meat into medium cubes, and reserve the deepest half-shells for serving. Keep the meat cold.

2. 2

   Julienne the cucumber (skin on) and red onion.

3. 3

   Blend the serranos with the garlic, cilantro, lime juice, salt and pepper, loosening with a splash of water until pourable.

4. 4

   For the habanero mayo: char a tortilla, the habaneros, the onion and the garlic on a dry skillet until blackened. Blend the charred chiles, onion and garlic with lime juice, oregano, salt and pepper, then fold into the mayonnaise. Crumble the charred tortilla into powder and fold through.

5. 5

   Combine the clam meat with the cucumber, onion, and the serrano-lime sauce. Add a drizzle of olive oil and mix.

6. 6

   Spoon back into the reserved shells. Top with a quenelle of habanero mayo, a blue tortilla triangle, and a pinch of sprouts. Serve immediately.