Scallop Aguachile

Scallop Aguachile Recipe

Scallop aguachile is a typical dish that highlights the fresh and spicy flavor of the sea, ideal for those who enjoy Pacific seafood. This recipe combines marine freshness with a vibrant touch of chili, creating a light and flavorful dish. Perfect for hot days or as an appetizer, this aguachile connects you directly with coastal aromas and flavors.

Preparation time

To enjoy a delicious scallop aguachile, it is important to organize your time well.

• Preparation: 15 minutes
• Cooking: Not applicable (it is marinated raw)
• Total: 15 minutes
• Servings: 4-6 people
• Difficulty: Easy

Ingredients

For the aguachile

• 1 kg of scallops
• 1 cup of freshly squeezed lime juice
• 2 finely chopped cuaresmeño chilies
• 1/2 cup finely chopped cilantro
• 1/2 red onion in thin slices
• 1 cucumber, peeled and diced
• 2 carrots, peeled and cut into julienne strips
• Salt to taste
• Black pepper to taste
• Extra virgin olive oil to taste

If you can't find pen shell scallop, you can substitute it with fresh scallops, although the flavor and texture will be slightly different.

Utensils we will use

• Cutting board
• Sharp knife
• Large bowl for marinating
• Colander or strainer
• Wooden spoon or spatula
• Lemon squeezer
• Serving plates

Preparation

1. Prepare the scallops

• Cleaning and cutting: Wash the scallops well under cold water to remove any impurities. Then cut them into thin slices, no thicker than 1 cm, so they marinate well and absorb all the flavors.
• Place in the bowl: Spread the scallop slices widely in a large bowl. It is important that they are spread out so that the lemon juice completely covers them all.

2. Prepare the lemon and chili mixture

• Squeeze lemon: Squeeze the exact amount of fresh lemons to obtain 1 cup of juice. Lemon is the ingredient that denatures the scallop, so it must cover it completely.
• Chop the chilies: Finely chop the cuaresmeño chilies; if you prefer a less spicy aguachile, remove the seeds before chopping.
• Mix juice with chili: In a container, mix the lemon juice with the chopped chilies, salt, and pepper to taste for seasoning.

3. Marinate the ingredients

• Add juice to the scallop: Pour the lemon and chili mixture over the scallop, making sure it is well covered.
• Incorporate vegetables: Add the thinly sliced red onion, julienned carrots, diced cucumber, and chopped cilantro.
• Season with salt and pepper and add oil: Adjust salt and pepper, add a drizzle of olive oil to give a smooth touch and help balance the flavors.
• Rest: Let the mixture rest for about 5 minutes at room temperature. This allows the scallop to “cook” in the lemon acid, achieving the perfect texture and flavor.

To finish and serve

Once rested, taste the seasoning and adjust if necessary. Serve the aguachile cold, accompanied by crispy tostadas or avocado slices. You can take the opportunity to pair it with a white wine fresh wine, such as a Chardonnay that highlights the aromas of the sea without overpowering the palate. This delight with Taste of the Sea is the perfect representation of the Delights of the Sea flavors enjoyed on Mexico's Pacific Coast.

Ingredients to enhance the flavor of scallop aguachile

Beyond the main recipe, in some places, other elements are added to enrich the flavor and texture of the aguachile. Some optional or complementary ingredients that pair very well are:

• Diced avocado to soften the spiciness
• Orange juice to add a sweet touch and balance the acidity
• Dried arbol chilies for a different kind of heat
• Clamato to give a deeper and saltier flavor (optional)
• Extra virgin olive oil for an aromatic and unctuous touch

These variations are found in some places such as Waves and Flavors or on Aguachiles and More, where creativity shines without losing its coastal essence.

Characteristics and benefits of scallops as the main ingredient

Scallop is a highly prized seafood in the cuisine of Coastal Flavors, especially on the Mexican Pacific coast. These are some characteristics and why it is the ideal protagonist for aguachile:

• Texture: Soft and tender, the scallop offers a unique experience in every bite, different from shrimp or fish.
• Marine freshness: It retains that natural ocean aroma, which combined with citrus and fresh ingredients enhances its flavor.
• High protein: It provides a considerably high nutritional value, ideal for light and healthy dishes.
• Versatility: In addition to aguachile, it can be enjoyed in ceviches, soups, or even grilled for The Scallop House, where they constantly reinvent it.

Its subtle flavor and delicate texture make it an indispensable ingredient for those who love to cook with fresh seafood.

Tips for selecting and preserving fresh scallops

Buying and keeping scallops fresh is essential to guarantee an unparalleled culinary experience. Here are some key points:

• Shop at reliable markets: Look for vendors specializing in Pacific Seafood who offer fresh products with a good reputation.
• Observe the color and smell: The scallop should have a pearly white color and a fresh sea aroma, never unpleasant or strong.
• Proper storage: Store it cold, preferably on ice, and consume it within 24 hours of purchase to avoid loss of freshness.
• Careful handling: Avoid leaving it at room temperature for too long to keep its texture and flavor intact.

Common mistakes when preparing scallop aguachile and how to avoid them

Preparing aguachile seems simple, but without care, mistakes can be made that ruin the dish:

• Using artificial lime juice: Always use fresh lime to preserve the natural acidity that “cooks” the scallop. Commercial juice changes the flavor and texture.
• Marinating for too long: Let it rest for only 5 minutes; if you leave it longer, the scallop can become tough or lose its delicacy.
• Overly spicy chilies without control: Adjust the amount according to your tolerance, as an excess can overpower other flavors.
• Not cutting the ingredients properly: Thin and uniform slices allow for better flavor distribution and better texture.
• Not using fresh ingredients: Red onion, cilantro, and cucumber must be fresh to add that crunchy and aromatic touch.

Paying attention to these details, you will achieve a scallop aguachile with marine freshness and balanced in flavor, worthy of any corner of the coast.

Ideal accompaniments for your scallop aguachile

This dish is perfect to combine with other flavors and achieve a complete meal at home:

• Crispy tostadas or soft corn tortillas to accompany and add extra texture.
• A fresh vegetable salad or grated jicama to lighten and refresh the palate.
• A light beer or a young white wine like Chardonnay, which highlight the marine essence of the dish.
• Dishes of white rice to balance the intensity of the spice.

If you want to explore more options for your gatherings, you can look at other seafood appetizer recipes that wonderfully complement the aguachile.

Aguachile variations that seek to enhance coastal flavor

Aguachile has evolved to include different ingredients that maintain the base but add unique nuances:

• Red aguachile, which uses dried chilies and provides a more intense and spicy flavor.
• Aguachile with shrimp, where seafood is combined for a more complete dish.
• Creamy versions that incorporate blended avocado to soften the spice and add texture.
• Additional ingredients such as orange juice or integrated soy to balance and enrich.

These options are present in proposals such as El Rincón del Aguachile o Waves and Flavors, showing the richness and variety of Pacific seafood cuisine.

Knowing every detail makes preparing this dish a pleasant and simple experience, highlighting the best ingredients and traditional techniques.