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Scallop Aguachile (a type of Mexican ceviche)

Serves

2

Chillies, cucumber and coriander are ground together in a molcajete with lime to make this jewel green refreshing but SPICY liquor that is used to lightly marinate thinly sliced raw scallops. You could use a blender, but hand grinding in a lava rock molcajete releases the essential oils from the ingredients which perfume the ceviche beautifully. Only freshly squeezed lime and orange juice will do for this dish.

Method

  1. Semi freeze scallops and slice horizontally into three pieces, reserve on a plate and refrigerate.

AguaChile (chilli water)

  1. In a molcajete grind the coriander stems, jalapeño chilli, sea salt, 1 tbsp of lime juice and cucumber, until a smooth paste, then add the rest of the lime juice and orange juice. Stir and taste for seasoning, add more salt or chilli according to taste.

Assembly

  1. Place the scallops on a shallow plate (6 pieces of slice scallops per person) and pour over the aguachile
  2. Add cucumber slices, onion and coriander to garnish.