📝 About This Recipe
A vibrant coastal Mexican masterpiece, this Aguachile transforms buttery, sashimi-grade scallops into a refreshing explosion of citrus and spice. Unlike a traditional ceviche that marinates for longer periods, Aguachile is served almost immediately, preserving the delicate, silky texture of the bivalves against a 'chile water' of lime, cilantro, and serrano. It is a stunning, sophisticated dish that balances heat, acidity, and the natural sweetness of the sea.
🥗 Ingredients
The Seafood
- 1 pound Jumbo Sea Scallops (dry-packed, sashimi-grade, side muscle removed)
- 1/2 teaspoon Kosher Salt (for initial seasoning)
The Aguachile Verde Base
- 3/4 cup Fresh Lime Juice (about 6-8 limes, freshly squeezed)
- 1 bunch Fresh Cilantro (leaves and tender stems)
- 2-3 pieces Serrano Peppers (stemmed, seeds removed for less heat if desired)
- 1/2 piece English Cucumber (peeled and roughly chopped)
- 1 clove Garlic (peeled)
- 1 teaspoon Sea Salt (adjust to taste)
Plating and Garnish
- 1/4 piece Red Onion (very thinly sliced into half-moons)
- 1/2 piece English Cucumber (sliced into thin rounds or half-moons)
- 2 pieces Radishes (shaved paper-thin)
- 1 piece Avocado (firm but ripe, sliced or cubed)
- 1 tablespoon Extra Virgin Olive Oil (high quality for drizzling)
- 1 package Tostadas (for serving)
👨🍳 Instructions
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1
Place your serving plates or a large shallow platter in the refrigerator to chill. Keeping the dish cold is essential for the best texture and flavor.
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2
Prepare the scallops by patting them very dry with paper towels. Slice each scallop horizontally into 3 or 4 thin discs, approximately 1/4 inch thick.
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3
Arrange the scallop slices in a single layer on a parchment-lined tray. Sprinkle lightly with kosher salt, cover with plastic wrap, and return to the refrigerator while you prepare the sauce.
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4
Place the sliced red onions in a small bowl of ice water for 10 minutes. This removes their harsh 'bite' and keeps them incredibly crunchy.
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5
In a high-speed blender, combine the lime juice, cilantro, serrano peppers, chopped cucumber, garlic, and sea salt.
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6
Blend on high until the mixture is completely smooth and bright electric green. This should take about 45-60 seconds.
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7
Strain the green liquid through a fine-mesh sieve into a bowl to remove any fibrous bits, resulting in a clean, elegant 'water' (aguachile). Taste and add more salt if necessary.
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8
Remove the chilled platter from the fridge. Arrange the scallop slices in an overlapping circular pattern (carpaccio style) across the plate.
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9
Tuck the cucumber slices and drained red onions in and around the scallops.
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10
Pour the chilled aguachile liquid over the scallops until they are partially submerged but not completely drowned.
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11
Garnish the plate with the shaved radishes and avocado slices. The avocado provides a necessary creamy contrast to the sharp acidity.
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12
Finish with a light drizzle of high-quality extra virgin olive oil and a final pinch of flaky sea salt. Serve immediately with crispy tostadas on the side.
💡 Chef's Tips
Always use 'dry' scallops; 'wet' scallops are treated with phosphates that prevent them from absorbing the marinade and ruin the texture. If you prefer less heat, remove the veins and seeds from the serranos, or substitute one pepper with a jalapeño. Do not let the scallops sit in the lime juice for more than 5-10 minutes before eating, or the acid will 'cook' them into a rubbery consistency. For a restaurant-quality look, use a mandoline to slice the radishes and onions as thinly as possible. If you can't find sea scallops, this recipe works beautifully with high-quality shrimp (butterflied) or thin slices of kampachi.
🍽️ Serving Suggestions
Serve with a chilled glass of crisp Albariño or a dry Mexican Rosé. A classic salt-rimmed Margarita with a touch of agave nectar balances the heat perfectly. Offer a side of high-quality mayonnaise or crema for guests to spread on their tostadas before topping with the aguachile. Pair with a side of light jicama salad tossed in lime and tajin for extra crunch. Cold Pacifico or Modelo Especial beers with a lime wedge are the traditional coastal accompaniment.