Scallop aguachile. Two words I enjoy separately, but love together! Fresh sea scallops sliced thin and quickly cooked in a garlic, lime and chile serrano mix. It’s not for everyone, but for this girl, she loves it! It’s one of those simple recipes that is so easy to prepare, but presented correctly, your friends are going to think you are a gourmet in la cocina!
I will never forget the first time I prepared shrimp ceviche cooked in fresh lime juice!!! Oh my goodness! Seriously, I think the shrimp cooked(marinated) in the lime juice for oh, I don’t know, 7-8 hours! Lol! What? I guess I thought it was going to be raw. I have come a long way since that day. Thank goodness! On my blog I have a shrimp aguachile recipe as well. Except instead of green serrano chile peppers, I used red fresno chile peppers! It’s delicious and quite stunning, if I do say so myself! Click the link to check out the post.
And also, Aguachile de Camaron with Mango and Habanero! Check it out!
- 1 large clove of garlic sliced in half
- Kosher salt
- 6 or more chile serrano
- juice of 4-5 limes
- 8 large sea scallops sliced thin
- 1 med. English cucumber sliced into half moons
- 1/3 red onion sliced thin
- Cilantro Chopped
- Avocado sliced or diced
- In the the molcajete, add the garlic and about 1/2 teaspoon of kosher salt. Grind that together into a fine paste.
- Gradually grind the serrano chiles into the garlic paste. If needed, add a little more kosher salt to help you grind down,
- Add all the fresh squeezed lime juice and stir well to combine. Taste for salt.
- Mix in the thinly sliced scallops. Let sit for 5-6 minutes. Add the cucumber around the edges of the molcajete or mix right into the aguachile. Garnish with fresh cilantro and avocado. Serve with tostadas, homemade chips or saltine crackers. Yields 4-6 appetizer servings.
A different way to present the aguachile with sliced cucumber rounds instead of half moons. Add radishes to add crunch and a pop of color with different textures.
The aguachile mix can easily be prepared in the blender quickly!
I cook with a coarse kosher salt on a regular basis. Any coarse sea salt works well.
The molcajete makes for a nice presentation sometimes. Plus it just adds another layer of seasoning to the molcajete!
If you use a molcajete, I would suggest using wooden spoons when stirring or scooping out ingredients. Metal spoons can chip the lava rock and it can get in your food.