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Av. Presidente
Masaryk 513
Colonia Polanco
Mexico, D.F. 11560
(52) 55 5280 1671

Timbal de Callo Estilo Ixtapa (Fresh Scallop Timbal, Ixtapa Style)
Chef Patricia Quintana of Izote – Mexico City, Mexico
Adapted by

Yield: 6 Servings


  • 12 fresh scallops

  • 6 fresh tortillas, approximately 3-3½ inches diameter, or more
  • Oil, for frying
  • Salt

    To Assemble and Serve:
  • 1 medium red onion, thinly sliced on the bias, soaked in iced water
  • 1 poblano chile, raw, sliced in thin strips and soaked in iced water
  • Salt, to taste
  • Extra virgin olive oil
  • Fresh lime juice, to taste
  • Salt to taste
  • Cholula hot sauce, to taste

For the Scallops:
Put scallops in the freezer until semi-frozen (the scallops are easier to handle when slightly frozen, allowing for greater control of slicing to desired thickness). Refrigerate 6 small glass dishes. Carefully cut each scallop into three even horizontal slices. 

For the Totopos:
Cut the tortillas into wedges with a kitchen knife. Refrigerate wedges overnight. The following day, fry the wedges in hot oil until they puff up. Drain on paper towels and sprinkle with salt. Reserve.

To Assemble and Serve:
Arrange three slices of scallop on chilled individual dishes. Garnish with red onion slices and poblano chile. Sprinkle with salt and drizzle generously with extra virgin olive oil, freshly squeezed lime juice and a touch of Cholula hot sauce. Garnish with the Totopos.

  • Technique: Pickling Chiles
  • Mexico Travel
  • Mexican Wines

  •    Published: October 2007
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