Bay Scallop Aguachile Recipe

Name: Bay Scallop Aguachile
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 serrano chiles, stemmed and seeded; 3/4 cup lime juice, strained; 1/2 teaspoon salt; 1 pound bay scallops, cut in half, or sea scallops, sliced into thin discs; 1 English cucumber, trimmed and thinly sliced; 6 to 8 large red radishes, trimmed and thinly sliced; 2 large ripe avocados; Sea salt; 2 small red onions, peeled, very thinly sliced, rinsed in cold water for 1 minute and dried; 4 tablespoons best-quality olive oil, or as needed; 1/4 cup finely chopped cilantro; 6 to 8 pequin chiles, toasted and finely ground, or 1 teaspoon ground chipotle chiles Saltines or tortilla chips, for serving

Servings: persons

5 serrano chiles, stemmed and seeded
3/4 cup lime juice, strained
1/2 teaspoon salt
1 pound bay scallops, cut in half, or sea scallops, sliced into thin discs
1 English cucumber, trimmed and thinly sliced
6 to 8 large red radishes, trimmed and thinly sliced
2 large ripe avocados
Sea salt
2 small red onions, peeled, very thinly sliced, rinsed in cold water for 1 minute and dried
4 tablespoons best-quality olive oil, or as needed
1/4 cup finely chopped cilantro
6 to 8 pequin chiles, toasted and finely ground, or 1 teaspoon ground chipotle chiles Saltines or tortilla chips, for serving

1
Place 3 serrano chiles, the lime juice and the salt in a blender and blend on high until smooth.
2
Refrigerate.
3
If necessary, remove connective muscle from the scallops and gently rinse under cold water.
4
Place on a plate lined with paper towels and refrigerate.
5
On each of four or eight serving plates, arrange cucumber slices around the edge and overlap radish slices inside that ring.
6
Peel and pit the avocados, quarter them, then slice thinly and arrange on each plate inside the radish slices.
7
In a bowl, dress the scallops with the chile mixture and marinate for 5 minutes.
8
Season the avocado, radish and cucumber with salt.
9
Arrange the scallops over the avocado, and spoon the chile mixture on top.
10
Slice the 2 remaining serrano chiles crosswise.
11
Sprinkle serranos and onions over the plate and drizzle with good olive oil.
12
Sprinkle with the chopped cilantro and garnish with a sprinkling of ground toasted pequin chiles.
13
Serve with saltine crackers or tortilla chips.

166

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 serrano chiles, stemmed and seeded, 3/4 cup lime juice, strained, 1/2 teaspoon salt, 1 pound bay scallops, cut in half, or sea scallops, sliced into thin discs, and more.

Yes, Bay Scallop Aguachile falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bay Scallop Aguachile

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