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Scallop Aguachille Verde

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  • Prep 25 min
  • Total 1 hr 10 min
  • Ingredients 14
  • Servings 6
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The scallop aguachille verde is a typical dish of the Pacific coast of Mexico. This delicious dish is very popular in places like Sinaloa, Nayarit, Sonora and Baja California. Some call it a "delicacy of raw seafood lovers". Many also say it’s a great way to get rid of a hangover after a big celebration. The main ingredients are scallops, fresh or dried chilies, lemon and water. There are also versions in which fresh vegetables are added. I hope you enjoy this delicious Mexican dish.
by Carla Gutierrez
Updated Feb 14, 2017
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Ingredients

  • 1 lb. of scallops
  • 3/4 cup lime juice, fresh
  • 1 jalapeño, chopped & seeded
  • 4 ounces English cucumber, chopped & seeded
  • 1/2 cup cucumber, thin slices
  • 1 clove garlic
  • 1/4 cup cilantro
  • 1/4 cup parsley
  • 1 tablespoon mint
  • 1/2 tablespoon canola oil
  • 2 tablespoon water
  • Kosher salt, to taste
  • 3/4 cup red onion
  • Tostadas

Directions

  •  
    1
    In a glass bowl, mix the scallops with the lime juice. Cover and refrigerate for about 45 minutes, stirring occasionally, until the scallops take on an opaque color.
  •  
    2
    In the blender, combine the jalapeño, chopped cucumber, garlic, cilantro, parsley, mint, oil and water and blend until very smooth. Season the aguachile with salt.
  •  
    3
    Pour everything except 2 tablespoons of lime juice from the scallops. Add 3 to 4 tablespoons of aguachile to the scallops and mix well; Save the remaining aguachile for another use. Cut the onion and cucumber into thin slices and season with salt.
  •  
    4
    Serve in bowl or glasses with tostadas or tortilla chips.

Nutrition Information

No nutrition information available for this recipe
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