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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Mariscos~Seafood » Scallop Aguachile

Scallop Aguachile

December 29, 2018Leave a Comment

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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. 

Camarones en Aguachile Rojo o Verde

And also, Aguachile de Camaron with Mango and Habanero! Check it out!

Aguachile de Camaron Con Mango(Spicy Shrimp with Mango)

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.

Scallop Aguachile

Fresh scallops in a chile serrano and lime mix! Fresh, spicy and delicious!!
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Course: Appetizer, Mariscos, Seafood
Cuisine: Mexican
Prep Time: 25 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 35 minutes minutes
Servings: 4 Servings

Ingredients

  • 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

Instructions

  • 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.

Notes

Not into scallops? Switch them out for some thinly sliced jumbo shrimp instead. And if you really are not crazy about the idea of cooking the seafood in the lime juice, you could poach it for a few minutes in some salty boiling water.After boiling for 3-4 minutes, transfer to a bowl of ice water immediately so it stops the cooking process. Drain and add to chile lime water. 
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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Filed Under: Appetizers~Botanas, Mariscos~Seafood Tagged With: Aguachile, Mariscos, Scallops, Scallops Aguachile

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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