Jul 14 2026
Restaurants›Mezcaleria Alma›Aguachile De Erizo Recipe

Aguachile De Erizo Recipe

Inspired by Mezcaleria Alma
Time30m
Serves2

Santa Barbara uni, Hokkaido scallop, mandarin aguachile, crispy ginger, chile seco oil

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Ingredients

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Seafood

Aguachile Sauce

Garnishes

Method

Preparation of Seafood

  1. 1

    Prepare the Scallops

    Thinly slice the Hokkaido scallops into round pieces and place them in a bowl.

  2. 2

    Prepare the Uni

    Carefully remove the Santa Barbara uni from its shell, ensuring not to break it, and set aside.

Making the Aguachile Sauce

  1. 3

    Blend the Ingredients

    In a blender, combine the mandarin juice, lime juice, cilantro, garlic, jalapeño, and salt. Blend until smooth.

  2. 4

    Strain the Sauce

    Strain the blended mixture through a fine sieve to remove any solids, ensuring a smooth sauce.

Assembly

  1. 5

    Combine Seafood and Sauce

    In a serving bowl, gently mix the sliced scallops with the aguachile sauce, ensuring they are well-coated.

  2. 6

    Add the Uni

    Carefully place the uni on top of the scallops and drizzle with chile seco oil.

  3. 7

    Garnish

    Sprinkle crispy ginger over the top for added texture and flavor.

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