Aguachile Del Rey Recipe

If using raw shrimp, peel, devein and butterfly (slice lengthwise almost to the tail and press flat). Rinse shrimp and pat dry. Using a sharp knife, slice scallops horizontally into thin medallions (about 3–4 mm thick). If octopus is cold from cooking, slice thinly across the grain into bite-size pieces. Keep all seafood chilled on ice or in the refrigerator until ready to marinate.

Place the sliced scallops, butterflied shrimp, and sliced octopus each in a shallow, nonreactive container or on a chilled plate arranged so the lime mixture can contact all surfaces when added.

Blend the base

In a blender or food processor, combine the fresh lime juice, lemon juice, serrano chiles (remove seeds for milder heat), jalapeño if using, cilantro (including tender stems), cold water, kosher salt, and sugar. Pulse to a coarse-smooth emulsion — it should be bright green and slightly textured, not a completely smooth puree. Taste and adjust salt or acid: it should be tart, bright, and balanced.

Strain the blended mixture through a fine mesh sieve into a bowl to remove large herb fibers if you prefer a silkier liquid. Use the back of a spoon to press through and extract flavor. Transfer the strained marinade back to the blender briefly with 1 tablespoon of olive or avocado oil and pulse once to emulsify for a slightly glossy finish.

Pour enough marinade over the arranged seafood so it is mostly submerged (reserve about 1/4 cup of marinade for serving). For delicate scallops and shrimp, the acid will begin to 'cook' the proteins — allow to sit in the refrigerator for 8–12 minutes for scallops and shrimp. Octopus, already cooked, only needs 2–3 minutes to warm slightly and pick up flavor. Do not over-marinate or the seafood will become tough.

After marinating, remove seafood from the liquid using a slotted spoon or tongs and arrange on chilled plates or a single large platter. Reserve the used marinade only if it has not contacted raw surfaces; discard any marinade that directly contacted raw shrimp if you prefer strict safety — in this preparation, the acid 'cooks' but to be safe, reserve and top with freshly made marinade if needed.

Scatter the thinly sliced red onion, cucumber, and radishes over and around the seafood. Add diced avocado to the center or distribute evenly.

Drizzle the reserved marinade lightly over the assembled seafood (or a small additional splash of freshly strained marinade), then drizzle 1 tablespoon of extra virgin olive or avocado oil across the plate. Sprinkle cracked black pepper and the fresh cilantro leaves and microgreens. Add lime wedges to the side.

Serve immediately with warm tostadas or crisp crackers so guests can spoon or layer the aguachile onto them. Provide extra lime wedges and additional marinade at the table if desired.

Serve within 20–30 minutes of marinating for best texture. Keep chilled until serving. If using raw shrimp, ensure shrimp are sushi-grade or previously frozen to -20°C (-4°F) for 7 days or flash-frozen according to local guidelines to minimize parasite risk.