Scallop Crudo Recipe - Fresh, Elegant & Citrusy

Ingredients

• 8 corn tortillas (about 6 inches in diameter), cut into triangles
• 2 tbsp Tajín seasoning, divided
• 1/2 cup coconut milk (full-fat)
• Juice and zest of 1 lime
• 1 tbsp maple syrup
• 1 tsp kosher salt
• A dash of Tabasco, to taste
• 2 tbsp fresh cilantro, finely chopped
• 8 U10 or 10 U12 scallops, sliced into ¼ cm pieces
• 1 grapefruit, segmented
• 1/2 avocado, thinly sliced
• 1 Lebanese cucumber, thinly sliced on the diagonal
• Fresh cilantro leaves, for serving
• 1/2 jalapeño, finely chopped