Scallop Aguachile - Andrew Zimmern

Ingredients

• 8 ounces tomatillos, chopped
• 1/2 bunch cilantro, chopped
• 1/3 cup chopped scallions
• 1 1/2 teaspoons honey
• 1 serrano chile, stemmed
• 1 cup coconut water
• 1/4 cup lemon juice (about 2 lemons)
• 1/4 cup lime juice (about 4 limes)
• 1/2 large English cucumber, chopped (about 1h cup)
• Salt
• 1 pound fresh jumbo dry-pack sea scallops, sliced across in half or thirds
• 1 teaspoon toasted fennel seeds
• 1 carrot, steamed and cooled, thinly sliced into rings (about 1/2 cup)
• 1 small Persian cucumber, thinly sliced into rings (about I cup)
• 1 shallot, thinly sliced into rings (about 1/4 cup)
• 1/2 cup mint leaves (from about 4 sprigs) and mint flowers if you have them
• 1/2 cup cilantro leaves (from about 4 sprigs)
• 1/2 cup of your favorite edible flowers