Thomasina Miers' Mexican aguachile recipe

Name: Thomasina Miers' Mexican aguachile recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g (14.1oz) Hand-dived scallops; 4 Juicy limes, juiced (approx. 200ml juice); 1 Green chilli, roughly chopped; 1 tsp Fish sauce; 1 tsp Flaky sea salt; 2.5 tbsp Demerara sugar; 0.5 Large cucumber or 1 small; 2 tbsp Good quality tequila; 1 Banana shallot (or 4 baby ones), finely sliced; 14 Cherry tomatoes, quatered; 1 Avocado; 1 A handful of chopped chervil, roughly chopped; 1 A handful of coriander, roughly chopped; 6 Stale tortillas; 1 Veg oil to fry

Servings: persons

400 g (14.1oz) Hand-dived scallops
4 Juicy limes, juiced (approx. 200ml juice)
1 Green chilli, roughly chopped
1 tsp Fish sauce
1 tsp Flaky sea salt
2.5 tbsp Demerara sugar
0.5 Large cucumber or 1 small
2 tbsp Good quality tequila
1 Banana shallot (or 4 baby ones), finely sliced
14 Cherry tomatoes, quatered
1 Avocado
1 A handful of chopped chervil, roughly chopped
1 A handful of coriander, roughly chopped
6 Stale tortillas
1 Veg oil to fry

1
For the Aguachile: Clean the scallops by slicing off their tough muscles that run along one side and discarding the roe.
2
Slice the seafood into small dice, about 1cm square.
3
Pour the lime juice into an upright food blender, adding half the chilli, the fish sauce, salt, sugar and a 5 cm chunk of the cucumber.
4
Blitz the whole lot, pour in the tequila and taste for seasoning.
5
Depending on the heat of your chilli you may want to add the rest to the blender, or even add another one, but if you are using a Thai green chilli half may be enough.
6
You are looking for an extremely hot marinade though, albeit one that you can actually taste.
7
Add more fish sauce, salt or sugar if you think it needs it.
8
Add the shallot to the mixture together with the cherry tomatoes and the scallops.
9
Cut the rest of the cucumber in half lengthways, scoop out the seeds with a teaspoon, cut into slices about 1/2 cm thick and add to the marinade.
10
Put in the fridge for between 30 minutes to 1 hour.
11
When you are ready to eat, stir most of the garnish herbs into the aguachile.
12
Ladle small amounts of it into small bowls (glass ones look very pretty).
13
For the totpos: Cut stale tortillas into 6ths and fry in veg oil until crisp and golden.
14
Drain from oil and sprinkle with salt.

375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 400 g (14.1oz) Hand-dived scallops, 4 Juicy limes, juiced (approx. 200ml juice), 1 Green chilli, roughly chopped, 1 tsp Fish sauce, and more.

Yes, Thomasina Miers' Mexican aguachile recipe falls under the General 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.

That's it — enjoy your meal!