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Scallop Aguachile

Fresh Scallop Aguachile: Zesty Seafood Perfection in Minutes

Scallop Aguachile is a vibrant seafood dish that captures fresh flavors in under 20 minutes.
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Prep Time 10 minutes
Marinating Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Mexican
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Marinade
  • 1 pound U10 Sea Scallops Choose the largest, freshest scallops.
  • 4 pieces Tomatillos Husk and chop before use.
  • 1 piece Jalapeño Adjust heat by removing seeds.
  • 1/2 cup Key Lime Juice Can substitute with regular lime juice.
  • 1 small White Onion Finely diced.
  • 1/4 cup Cilantro Use both stalks and leaves.
Garnish
  • 1 medium English Cucumber Thinly sliced.
  • to taste Sea Salt Adjust according to taste.
  • 1 tablespoon Olive Oil Drizzle on top before serving.

Equipment

  • Blender or Food Processor
  • Mixing bowl
  • Knife
  • Cutting Board

Method
 

Preparation
  1. In a food processor or blender, combine husked and chopped tomatillos, jalapeño, key lime juice, finely diced white onion, cilantro, sea salt, and pepper. Blend until smooth.
  2. Slice the U10 sea scallops into rounds or leave them whole. Place in a bowl and coat with the marinade. Allow to marinate for 10 minutes.
  3. Thinly slice the English cucumber and prepare any additional onion rings for garnish.
  4. Plate the marinated scallops and garnish with sliced cucumber and onion rings. Drizzle olive oil on top.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 8gProtein: 25gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 200mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 100IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

Best enjoyed fresh; do not overmarinate scallops to maintain texture.

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