- 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
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!