Aguachile, literally meaning chile water, is traditionally made with chiles, cilantro, onion, lime, and, yeah, water. This sauce has all that except with juicy, acidic tomatillos replacing the water. What you end up with is a thin, spoonable sauce to douse the seafood in.
Recipe information
Yield
4 servings
Ingredients
4
1
2
½
½
12
½
Preparation
Step 1
Process tomatillos, chile, lime juice, half of onion, and ½ cup cilantro in a food processor until a not completely smooth, spoonable sauce forms (you should still be able to see flecks of cilantro). Season with kosher salt and pepper.
Step 2
Thinly slice scallops crosswise into thirds so you’ve got three thin, round slices out of each scallop. Divide among shallow bowls and spoon some sauce over and around scallops. Top with cucumber, remaining onion, and more cilantro. Drizzle with oil and sprinkle with sea salt.
Nutrition Per Serving
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Reviews (4)
Back to TopFabulous!! I let the scallop slices marinate in the juice for 30 min prior to serving to infuse the wonderful flavor. I also cut the larger thin onion slices into triangle and adding thin slices of avocado fanned over the scallops. Gorgeous plate presentation.
Pat F
Wilmington Nc
2/23/2024
This is more a question than review. It’s very difficult to find fresh scallops & I love ceviche, can I make frozen scallops work?
Anonymous
8/30/2023
How has no one reviewed this?? This is my GO-TO RECIPE for the summer (besides the NY Times' gazpacho - the one with 1/2 an avocado). Until these are made and consumed multiple times - it is, in fact, NOT summer. This is light, sweet, tangy and all the things you want before diving into something a touch more substantial or simply paired with some bruschetta and other 'picks'. DO it. Get the scallops FRESH from a solid place like the Farmer's Market or another reputable fishmonger. No frozen fish here, babes. And for me - the spicier that pepper - the better. ENJOY!
Shazziz
NYC
8/6/2023