Sea Scallop Aguachile Recipe

Prepare the Scallops

Rinse the fresh sea scallops under cold water and pat them dry with paper towels. Remove any tough or chewy muscle surrounding the scallops.

Marinate the Scallops

In a bowl, combine the lime juice, grapefruit juice, salt, and black pepper. Add the scallops to the marinade, ensuring they are fully submerged. Cover and refrigerate for 30 minutes to 1 hour to allow the scallops to 'cook' in the citrus juices.

Prepare the Vegetables

While the scallops are marinating, slice the avocado in half, remove the pit, and scoop out the flesh. Cut the avocado into bite-sized cubes. Thinly slice the red onion and cucumber, and chop the jalapeño pepper, removing seeds for less heat if desired.

Chop the Cilantro

Rinse the cilantro under cold water and chop coarsely, setting aside for garnish.

Combine Ingredients

After the scallops have marinated, drain off the marinade and transfer the scallops to a serving bowl. Gently fold in the avocado, red onion, cucumber, chopped jalapeño, and cilantro.

Serve

Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with extra cilantro, and enjoy your refreshing Sea Scallop Aguachile!