This simple Scallop Aguachile recipe stems from my OG Scallop Ceviche. This one is creamier thanks to more avocado, and is more herbaceous and zingy thanks to the aquachile. It also has a nice contrast in textures thanks to the bell pepper and diced sweet onion as well as sliced red onions. (in place of cucumbers which are more traditional). Seasoned tortilla chips by Mi Niña take scooping to the next level!

Want to know the difference between ceviche and aquachile? This article by Our Tasty Travels explains it well!

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Scallop Aguachile

SERVES: 4
PREP TIME: 15 MINUTES
TOTAL TIME: 1 HR 15 MIN

Ingredients:

• 1 lb. scallops, each quartered
• 1 cup Lime juice
• 2 tsp sea salt, divided
• 1/2 bunch cilantro
• 1/2 cup Lemon juice
• 1 clove garlic
• 3 jalapeños (or mix and match with other types of chiles)
• 1/2 cup pineapple, diced
• 1 yellow bell pepper, diced
• 2 hass avocados, diced
• 1 small sweet onion, diced
• 1 small red onion, thinly sliced

Scallop Aguachile Method:

1. In a large bowl, add the scallops and pour the lime juice and 1 tsp sea salt. Stir and allow to marinate for 30 minutes (this will help cook and cure the scallops).
2. Meanwhile, using a blender, process the cilantro, lemon juice, garlic, jalapeños and 1 tsp sea salt. Blend until fully combined. Taste test and adjust the aguachile as needed.
3. Afterwards, when the scallops are ready, add remaining ingredients into the bowl, then pour the aguachile on top. Toss to combine then serve immediately. Pair with tortilla chips and enjoy!

Notes:

• I didn’t have cucumbers or tomatillos on hand so I improvised with what I had.
• For a more traditional version, this YouTube video by Views on the Road!
• For more delicious recipes to create or pair alongside, visit the Kitchen Journal.