Mexican•gourmet
Scallop Aguachile
The first course from Pati's Cinco de Mayo dinner at the James Beard House in New York was a scallop aguachile inspired by the Mexican coastal region of the Sea of Cortez.
- Prep time
- 15 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
4
- 1 lb large fresh scallops
- 1/4 cup lime juice (freshly squeezed)
- 2 tbsp extra virgin olive oil
- 1/4 cup red onion (slivered)
- 1 serrano or jalapeño chile (thinly sliced)
- 1/2 tsp kosher or sea salt (or more to taste)
Instructions
- 1
In a bowl, combine the lime juice, olive oil, onion, serrano and salt. Whisk and let sit for at least 15 minutes, or cover and refrigerate up to 12 hours.
- 2
When ready to serve, remove lime juice mix from the refrigerator. Slice the fresh scallops thinly and horizontally, up to 1/8” width. Spread on a platter. Whisk the lime juice sauce and pour in its entirety over the scallops, arranging so that the onion and chile are spread evenly throughout. Serve immediately.