Scallops Aguachile

A classic tangy, spicy aguachile that perfectly complements the rich sweetness of Vertical Bay scallops. This recipe is adapted from Jonothan Zaragoza’s traditional preparation for shrimp. Great as an appetizer, main course, or afternoon snack on a hot summer day. Enjoy with a cold Mexican lager and your favorite tortilla chips! Serves 4.

Prep Time: 30 mins | Cook Time: 30 mins

  • Ingredients

    1 lb Vertical Bay shucked scallops
    12 oz fresh lime juice
    3 tbsp cucumber, chopped
    2 tbsp fresh cilantro
    1 tbsp red onion, thinly sliced
    1 serrano chile,
    1 garlic clove
    1 tsp Kosher salt
    ⅛ tsp fish sauce
    ¼ tsp sugar

  • Instructions

    1. Slice scallops into bite-sized pieces and set aside
    2. Thinly slice your red onion and place in a bowl. Cover with salt, sugar, and lime juice and set aside to marinate (note: only use enough lime juice, sugar and salt to cover the onions. You’ll need the rest for the aguachile sauce!).
    3. In a blender or food processor, combine lime juice, cucumber, serrano chile, garlic, salt, fish sauce, and sugar. Blend until smooth. As an optional step, you can strain your marinade through a fine-mesh sieve for an even smoother texture.
    4. Set your sliced scallops in a shallow bowl in a single layer. Pour your marinade on top and let sit for 5 minutes before serving.
    5. Garnish with fresh cilantro and pickled red onions. Enjoy!