Pumpkin SEED DIP
- 30m Prep Time
- 45m Cook Time
- 1h 15mReady In
A creamy pumpkin seed dip inspired by Mayan cuisine, served alongside a hamachi crudo with aguachile. The dip features roasted vegetables and toasted seeds, while the crudo is dressed with a vibrant cucumber-mezcal aguachile.
Ingredients
- 1 white onion peeled and halved
- 1 jalapeño pepper stemmed but whole
- 2 tomatillos peeled
- 1 plum tomato
- 4 clove garlic peeled
- 1 cup hulled raw pumpkin seeds
- 1/4 cup shelled raw sunflower seeds
- 3 tbsp avocado oil
- Juice and zest from 1 orange
- Juice and zest from 1 lime
- 1/4 cup chopped fresh cilantro leaves chopped
- 1/4 cup chopped fresh mint leaves chopped
- Sea salt
- Extra-virgin olive oil
- Chili powder
- 1 1/2 lbs hamachi fillets skinned and cut into 2-inch wide logs
- 1 small English cucumber peeled and cut into chunks
- 1 1/2 oz good-quality mezcal
- 2 small tomatillos husked and cut into chunks
- 1 serrano chile pepper stemmed and chopped
- 1 tsp honey or agave
- 1/4 cup freshly squeezed lime juice
- 1/4 cup coconut water
- 1/4 cup chopped fresh cilantro leaves chopped
- Sea salt
- Flake sea salt
- 4 shishito peppers
- 1 small white onion peeled and shaved into thin slices
- 1 small avocado peeled, seeded, and cubed
- 1/4 cup pomegranate seeds
Nutrition (per serving, estimated)
Estimated based off 15 of 30 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 313 mg
- Iron: 4.69 mg
- Magnesium: 114 mg
- Phosphorus: 279 mg
- Potassium: 1198 mg
- Zinc: 3.81 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 plum tomato
- 1 cup hulled raw pumpkin seeds
- 1/4 cup shelled raw sunflower seeds
- 3 tbsp avocado oil
- Juice and zest from 1 orange
- Juice and zest from 1 lime
- Sea salt
- Extra-virgin olive oil
- Chili powder
- 1 1/2 oz good-quality mezcal
- 1 tsp honey or agave
- 1/4 cup freshly squeezed lime juice
- 1/4 cup coconut water
- Sea salt
- Flake sea salt
- 4 shishito peppers
- 1/4 cup pomegranate seeds
Prepare
- 1 white onion, peeled and halved
- 1 jalapeño pepper, stemmed but whole
- Peel 2 tomatillos
- Peel 4 clove garlic
- Chop 1/4 cup chopped fresh cilantro leaves
- Chop 1/4 cup chopped fresh mint leaves
- 1 1/2 lbs hamachi fillets, skinned and cut into 2-inch wide logs
- 1 small English cucumber, peeled and cut into chunks
- 2 small tomatillos, husked and cut into chunks
- 1 serrano chile pepper, stemmed and chopped
- Chop 1/4 cup chopped fresh cilantro leaves
- 1 small white onion, peeled and shaved into thin slices
- 1 small avocado, peeled, seeded, and cubed
Let's Cook
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Step 1.
Preheat the oven to 400°F. Place the onion, jalapeño, tomatillos, plum tomato, and garlic cloves on a baking sheet and roast dry in the oven until fork tender and charred, about 30 to 40 minutes.
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Step 2.
While the vegetables roast, heat a large sauté pan over medium heat. Add the pumpkin seeds and sunflower seeds to the dry pan and toast, tossing frequently, until golden and fragrant, about 5 to 7 minutes. Transfer the seeds to a food processor and set aside.
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Step 3.
In the same sauté pan over medium heat, add the avocado oil. Slide the roasted vegetables from the oven into the pan and cook for about 5 minutes until soft and broken down. Add this mixture to the food processor with the toasted seeds. Allow to cool until warm to the touch, about 10 to 15 minutes.
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Step 4.
Add the orange juice and zest, lime juice and zest, cilantro, and mint to the food processor. Add a splash of cool water and begin to blend until puréed and nearly smooth. Season with sea salt to taste and pulse 2 or 3 times more. Transfer the dip to a bowl. Drizzle with olive oil and a pinch of chili powder before serving if desired.
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Step 5.
For the hamachi crudo: Thinly slice the hamachi on a bias, about ⅛ of an inch thick. Arrange on a large round or oval platter. Cover and place in freezer to chill while preparing the aguachile, but not for more than 15 to 20 minutes. Transfer to the refrigerator if not ready to serve yet.
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Step 6.
Make the aguachile: In a blender, combine the cucumber, mezcal, tomatillos, serrano chile, honey, lime juice, coconut water, and cilantro. Blend for 30 to 45 seconds. Strain through a fine strainer into a bowl and discard the solids. Add salt to taste, about ½ teaspoon, to the aguachile liquid. Set aside.
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Step 7.
Over an open flame (a stove burner will do), char the shishito peppers, turning frequently, for about 1 to 2 minutes. Quickly slice into ⅓-inch rings.
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Step 8.
Remove the fish platter from the freezer or refrigerator and pour the aguachile over it—enough to gorgeously coat the fish, but not so much that you can't see the fish. Sprinkle all over with a few pinches of flake salt. Follow with the charred shishito rings, shaved onion, avocado cubes, and finally, the fresh pomegranate seeds.