Scallop Ceviche with Aguachile Recipe

Name: Scallop Ceviche with Aguachile
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound sea scallops, sliced crosswise 1/4 inch thick; 3/4 cup fresh lime juice; 1 jalapenostemmed and chopped, half the seeds discarded; 4 ounces English cucumber, seeded and coarsely chopped, plus 1/2 cup thinly sliced cucumber; 1 small garlic clove, smashed; 1/4 cup lightly packed cilantro; 1/4 cup lightly packed parsley; 1 tablespoon mint; 1/2 tablespoon canola oil; 2 tablespoons water; Kosher salt; 3/4 cup thinly sliced red onion; Tostadas or tortilla chips, for serving

Servings: persons

1 pound sea scallops, sliced crosswise 1/4 inch thick
3/4 cup fresh lime juice
1 jalapenostemmed and chopped, half the seeds discarded
4 ounces English cucumber, seeded and coarsely chopped, plus 1/2 cup thinly sliced cucumber
1 small garlic clove, smashed
1/4 cup lightly packed cilantro
1/4 cup lightly packed parsley
1 tablespoon mint
1/2 tablespoon canola oil
2 tablespoons water
Kosher salt
3/4 cup thinly sliced red onion
Tostadas or tortilla chips, for serving

1
In a glass bowl, toss the scallops with the lime juice.
2
Cover and refrigerate for about 45 minutes, stirring occasionally, until the scallops just start to turn opaque.
3
Meanwhile, in a blender, combine the jalapeno with the chopped cucumber, garlic, cilantro, parsley, mint, oil and water and puree until very smooth.
4
Season the aguachile with salt.
5
Pour off all but 2 tablespoons of the lime juice from the scallops.
6
Add 3 to 4 tablespoons of the aguachile to the scallops and mix well; reserve the remaining aguachile for another use.
7
Fold in the onion and the thinly sliced cucumber and season with salt.
8
Spoon into bowls or glasses and serve with tostadas or tortilla chips.

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* 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 13 ingredients. The key ingredients include: 1 pound sea scallops, sliced crosswise 1/4 inch thick, 3/4 cup fresh lime juice, 1 jalapenostemmed and chopped, half the seeds discarded, 4 ounces English cucumber, seeded and coarsely chopped, plus 1/2 cup thinly sliced cucumber, and more.

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

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Scallop Ceviche with Aguachile

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