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Scallops in Aguachile

Print Recipe
Course Appetizer, dinner, Lunch, Main Course, mexican, Snack
Cuisine Japanese, Mexican
Servings 2 servings

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!