In a blender or food processor combine fresh lime juice, lemon juice, stemmed jalapeños (include seeds for more heat or remove for milder), cilantro leaves (reserve a small amount for garnish), kosher salt, granulated sugar and cold water. Pulse or blend until smooth and bright green, about 20–30 seconds. Taste and adjust salt or acidity; the marinade should be vibrant and slightly spicy.

Strain (optional)

For a silky aguachile, pass the blended mixture through a fine-mesh sieve into a bowl, pressing on solids to extract as much liquid as possible. Discard solids. If you prefer more texture, skip straining.

Seafood and Produce

Prepare scallops

Pat scallops very dry with paper towels. Slice each scallop horizontally into 3–4 thin medallions (about 1/8"–1/4" thick) to create delicate pieces that will 'cook' in the citrus. Arrange scallop slices in a single layer on a shallow nonreactive dish or plate.

Salt the scallops

Lightly sprinkle 1/2 teaspoon kosher salt evenly over the scallops to season before curing.

Prepare vegetables

Peel and very thinly slice the cucumber (use a mandoline if available) and thinly slice the red onion. Separate cucumber slices into a loose mound on serving plates or a shallow bowl, and scatter the red onion slices on top. If using avocado, dice and refrigerate until plating.

Cure the scallops in the aguachile

Pour enough strained (or unstrained) aguachile marinade over the scallops to fully submerge them (about 3/4 to 1 cup over the arranged scallops). Cover and refrigerate 12–18 minutes: scallop slices should turn opaque and slightly firm. Check at 10 minutes if you prefer a more tender, less 'cooked' texture.

Finish seafood

After marinating, remove scallops from the marinade with a slotted spoon or gently lift them onto the cucumber bed, letting excess marinade drip back into the dish. Spoon a bit of the marinade over the cucumbers and scallops for flavor, but reserve most of the liquid for serving if desired.

Crispy Tortilla & Finishes

Make crispy tortillas

Pour neutral oil into a heavy skillet to reach a 1/4" depth and heat over medium-high until shimmering (about 350°F if using a thermometer). Fry tortillas one at a time for 30–45 seconds per side, or until crisp and lightly golden. Transfer to a paper towel–lined rack and immediately season lightly with salt. Alternatively, brush tortillas with oil and bake at 400°F (200°C) for 8–10 minutes, flipping halfway.

Assemble and garnish

Place the cucumber and red onion bed on each serving plate. Arrange cured scallop slices over the cucumber. Drizzle a tablespoon or two of the reserved aguachile over each portion. Scatter chopped cilantro and diced avocado (if using) on top. Tear or cut crispy tortillas into strips and lean them against the scallops or scatter around the plate. Finish with a few grinds of black pepper and serve immediately with lime wedges on the side.

Serving suggestions

Serve chilled. Guests can spoon extra aguachile over scallops and use crispy tortilla pieces to scoop. Leftover marinade that contacted raw scallops should be discarded; prepare a small extra batch of marinade if you want additional sauce for serving.