Bay Scallop Aguachile
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 5serrano chiles, stemmed and seeded
- ¾cup lime juice, strained
- ½teaspoon salt
- 1pound bay scallops, cut in half, or sea scallops, sliced into thin discs
- 1English cucumber, trimmed and thinly sliced
- 6 to 8large red radishes, trimmed and thinly sliced
- 2large ripe avocados
- Sea salt
- 2small red onions, peeled, very thinly sliced, rinsed in cold water for 1 minute and dried
- 4tablespoons best-quality olive oil, or as needed
- ¼cup finely chopped cilantro
- 6 to 8pequin chiles, toasted and finely ground, or 1 teaspoon ground chipotle chiles Saltines or tortilla chips, for serving
Nutritional analysis per serving (4 servings)
531 calories; 34 grams fat; 5 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 5 grams polyunsaturated fat; 44 grams carbohydrates; 13 grams dietary fiber; 5 grams sugars; 20 grams protein; 1083 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place 3 serrano chiles, the lime juice and the salt in a blender and blend on high until smooth. Refrigerate.
- Step 2
If necessary, remove connective muscle from the scallops and gently rinse under cold water. Place on a plate lined with paper towels and refrigerate. On each of four or eight serving plates, arrange cucumber slices around the edge and overlap radish slices inside that ring. Peel and pit the avocados, quarter them, then slice thinly and arrange on each plate inside the radish slices.
- Step 3
In a bowl, dress the scallops with the chile mixture and marinate for 5 minutes. Season the avocado, radish and cucumber with salt. Arrange the scallops over the avocado, and spoon the chile mixture on top. Slice the 2 remaining serrano chiles crosswise. Sprinkle serranos and onions over the plate and drizzle with good olive oil. Sprinkle with the chopped cilantro and garnish with a sprinkling of ground toasted pequin chiles. Serve with saltine crackers or tortilla chips.
- Slice off the tip of a serrano and taste it. If it is very hot, split the chiles and remove the stems and seeds. If it is mild, leave them.
Private Notes
Comments
Having sampled Shrimp Aguachile recently in Puerto Vallarta, I was excited to try this recipe using scallops. To temper the heat, I used one Serrano chili and replaced the rest with one grilled and peeled green pepper and it was perfect, with just a bit of heat. I sat the Aguachile mixture on top of one store-bought tostada, then the avocado slices. Beautiful and delicious!
I made a version of this tonight based on a recipe from Halter Ranch in Paso Robles. It came out very good, albeit a bit spciy.