Scallop Aguachile Recipe
A vibrant Mexican ceviche-style dish featuring fresh scallops marinated in a zesty lime and chili sauce, perfect as a light and refreshing appetizer or main.
Ingredients
- 1 pound scallops bay or sea
- 1 cup lime juice freshly squeezed
- 1 large serrano pepper thinly sliced
- 0.5 medium red onion thinly sliced
- 0.5 cup cucumber peeled
- 0.25 cup cilantro fresh
- 0.5 teaspoon salt or to taste
Instructions
- Rinse scallops under cold water and pat dry. Slice them thinly across their width and place them in a shallow dish.
- In a small bowl, combine the lime juice and sliced serrano pepper. Pour this mixture over the scallops, ensuring they are mostly submerged.
- Allow the scallops to marinate for 10-15 minutes in the refrigerator. The acid will 'cook' the scallops, turning them opaque.
- While scallops marinate, prepare the red onion, cucumber, and cilantro.
- Remove the scallops from the refrigerator. Add the sliced red onion, diced cucumber, and chopped cilantro to the dish with the scallops and gently toss to combine.
- Season with salt to taste, adjusting as needed. Serve immediately as a refreshing appetizer.
Notes
For best results, use very fresh, sushi-grade scallops. Adjust the amount of serrano or jalapeño pepper to control the spice level. Serve immediately with tortilla chips or tostadas.