This dish of Scallops in Aguachile (chile water) is amazing. If you love sashimi or ceviche, you will love this dish.
Here is an excerpt from Andrew Zimmerman’s website explaining what this dish is and where it originated.
“In the Pacific states of Sinaloa and Nayarit,
Two notes: Poached shrimp, sliced in half down the middle, will substitute beautifully for the scallops if you prefer that. And if you can’t find anise hyssop leaves (they are uncommon), fresh mint makes a delicious variation.”
Amazing dish! Scallops in Aguachile
This dish was inspired by a dish my friend made on my last trip to Cabo San Lucas. He layered thinly sliced fresh scallops from the ocean, very thinly sliced and added lime juice. He marinated the scallops and onions in the lime juice for about 15 minutes which cooked the scallops. Then he added avocado and cucumber and served this delicious dish with tortilla chips. I’d say it was between sashimi and ceviche. When I returned from Cabo, I did a little research, ran across the original recipe with an and decided I’d take his recipe a step farther.
Such a delicious and refreshing dish for the summer! You can substitute shrimp as stated before, but you want to make sure either the shrimp or scallops are very fresh!
I served this on fried Wontons. Oh, my goodness! So good. I added a little wasabi and I honestly can’t tell you how delicious this dish was.
Serving this on a wonton idea came from one of my favorite restaurants in Cabo, . is at Pueblo Bonito Resort at Sunset Beach so you would have to call ahead for reservations and to make arrangements to enter the resort. Here’s a link if you ever have the opportunity to try: https://www.pueblobonito.com/resorts/sunset-beach.
Here is my ceviche dish I think you will love too: https://the2spoons.com/this-shrimp-ceviche-is-easy-so-delicious/
Amazing Dish! Scallops in Aguachile
I hope you don’t let the idea of the lime cooking the scallops keep you from trying this dish. This is a crazy good dish, perfect for an evening meal or lunch, just a snack along with appetizers for your next party or before the course.
Scallops in Aguachile
Ingredients
- 6 sea scallops
- 3 limes, juiced
- 1-2 avocado diced
- 1/2 English cucumber, peeled, de-seeded and thinly sliced, seasoned with salt
- 1/2 red onion, thinly sliced
- 6-8 Fried crispy wonton wrappers
For the Aguachile Broth
- 3 limes, juiced
- 1/2 cucumber, peeled
- 1 jalapeno, sliced and seeded
- About a handful each of cilantro and parsley
- 1 tbsp tarragon, optional
- mint leaves, optional
- 2 tbsp extra virgin olive oil
- 2 tbsp water
- 1 garlic clove
- 1/2 tsp salt
Instructions
- Using a sharp knife slice the scallops finely and add them to lime juice.
- To prepare the Aguachile Broth, blitz the ingredients in a blender or food processor and strain through a fine mesh.
- Arrange the scallops evenly on 2 plates and top with red onion, avocado & cucumber. Pour over the aguachile broth. Serve with fried wontons or tortilla chips!
Want more seafood dishes? Try these BBQ shrimp! https://the2spoons.com/love-this-easy-barbecue-shrimp/
