Scallop Aguachile Recipe

Blend marinade

In a blender or food processor, combine fresh lime juice, sea salt, granulated sugar, cilantro (leaves and tender stems), seeded jalapeño (add seeds if you want more heat), and 2 tablespoons cold water. Purée until smooth and bright green, about 20–30 seconds. Taste and adjust salt or heat. The mixture should be intensely tangy and herb-forward.

Strain (optional): If you prefer a silky marinade, push the blended mixture through a fine mesh strainer into a bowl, pressing to extract as much liquid as possible. Discard solids left in the strainer.

Prepare scallops

Pat scallops dry with paper towels. Trim and remove any tough side-muscle if present. Using a very sharp knife, slice scallops horizontally into thin medallions about 1/8–1/6 inch thick. Arrange slices in a single layer in a shallow glass or ceramic dish (avoid reactive metal).

Prepare vegetables

Thinly slice the cucumber on a bias into 1/8-inch slices. Very thinly slice the red onion into half-moons; if you want to mellow the onion, soak the slices in cold water for 5 minutes then drain and pat dry. Using a mandoline or very sharp knife, slice the watermelon radish paper-thin into rounds or half-moons. Reserve a few radish slices and cilantro leaves for garnish.

Assemble scallops and veg: Scatter the cucumber, red onion, and most of the watermelon radish over and between the scallop slices so the marinade can reach all pieces.

Pour marinade: Pour the prepared lime-cilantro marinade evenly over the arranged scallops and vegetables so all surfaces are coated. The scallop slices should be mostly submerged in the liquid but not swimming in excessive volume.

Marinate briefly: Cover and refrigerate for 8–12 minutes. The acid in the lime will 'cook' the scallops — they should turn opaque and slightly firm at the edges but remain tender. Check at 8 minutes for doneness to avoid over-marinating.

Adjust seasoning: After marinating, taste a scallop and the marinade. Stir in extra-virgin olive oil and freshly ground black pepper. If the marinade is too tart, add a pinch more sugar or a teaspoon of cold water and stir.

Plate: Using tongs or a slotted spoon, transfer scallops and some of the vegetables to individual plates or a shared platter, leaving excess marinade behind if you prefer a less soupy presentation. Spoon a little bit of the bright green marinade over each portion for flavor and color.

Garnish: Scatter reserved watermelon radish slices and cilantro leaves on top. Add thin slices of serrano or jalapeño if using for extra heat. Serve with lime wedges and crispy tortilla chips on the side for scooping.

Serve immediately: Aguachile is best eaten within 30 minutes of assembling while scallops retain the best texture and chips are still crisp.