Scallop Aguachile With Jalapeño, Cucumber, and Avocado

What is Aguachile?

Summer is no time to be stirring over a hot stove. Even firing up the grill loses its appeal when the outside temperatures hover around 90 degrees.

Too hot to cook? Don’t do it. Love ceviche? Try Mexico’s aguachile.

According to the Larousse guide to Mexican Cooking, aguachile hails from Sinaloa. The most classic recipe includes fresh raw shrimp, cucumber, red onion, lime juice, and chilies (typically serranos or jalapeños). These ingredients become pulverized with some water—hence the name.

Most ceviche dishes marinate for about 15 to 30 minutes for optimal curing time. Aguachile chefs serve this dish immediately upon tossing the seafood with the lime.

In this variation of the dish, toss sweet raw scallops with lime juice, jalapeño chilies, cucumber, and red onion. Then immediately serve with tostadas and avocado (and if you like, beer or tequila). See below for a few adult beverage suggestions.

To recap, kitchensanity.com defines sea scallops as the muscular tissue used to keep the scallop closed is actually the flesh that is served on your plate. This meat is white, though it may have a pink or orange tinge from the algae the scallop lives off of, or from the scallop roe or eggs.

Finally…a scallops note: Many grocery store bought scallops are treated with a chemical to help them retain moisture before being sold. When buying scallops, look for never-frozen “dry” scallops that are sold as-is from the ocean. That’s all you will find here at Motts Channel Seafood!

Recipe credit: Daniel Gritzer as published by seriouseats.com.

Photo credit: Vicky Wasik

Want more great recipes? Please visit Alison’s Recipe Box.

Happy Summer from all of us a Motts Channel Seafood.

aguachile
Scallop Aguachile With Jalapeño, Cucumber, and Avocado
Print Recipe
Servings
6 appetizers
Servings
6 appetizers
aguachile
Scallop Aguachile With Jalapeño, Cucumber, and Avocado
Print Recipe
Servings
6 appetizers
Servings
6 appetizers
Ingredients
Servings: appetizers
Instructions
  1. Arrange scallops in an even layer on a large plate and sprinkle all over with salt. Cover with plastic and refrigerate for at least 1 hour and up to 2 hours.
  2. Meanwhile, blend jalapeños with water in a blender or with an immersion blender until thoroughly blended. Add diced cucumber and blend until pureed. Add lime juice and cilantro and blend until cilantro is finely chopped. Season with salt and pepper. In a mixing bowl, toss scallops with jalapeño-lime marinade, onion, and remaining cucumber half-moons. Season once more with salt and pepper and serve right away with tostadas and avocado.
  3. In a mixing bowl, toss scallops with jalapeño-lime marinade, onion, and remaining cucumber half-moons. Season once more with salt and pepper and serve right away with tostadas and avocado.
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