A classic aguachile “chile water” recipe of prawns and scallops marinated in fresh lime juice blended with serrano chiles and cilantro.
Please check Seafood Watch for shrimp recommendations. All scallops are an excellent sustainable choice.
EQUIPMENT: two glass dishes, Ninja blender
Aguachile de Camaron y Callo de Hacha
Cuisine: MexicanDifficulty: Average4
servings1
hour0
minutesIngredients
1/2 red onion, thinly sliced
1 teaspoon white vinegar
1 lb large shrimp or prawns, peeled, deveined, and sliced in half lengthwise
1/4 teaspoon sea salt
Freshly ground black peppercorns
6 sea scallops, sliced in half lengthwise
1 1/2 cup freshly squeezed lime juice (about 16 limes)
2 serrano peppers, stems removed and sliced thinly crosswise
1/2 cucumber, peeled, seeded and chopped
1/4 cup chopped cilantro
1/2 cucumber, peeled in alternative strips and sliced
1 avocados, pitted and cubed
8 corn tortillas or chips
Directions
- Spread onions evenly in flat glass serving dish.
- Add filtered water until just barely covered. Add vinegar. Cover and place in refrigerator.
- Cut shrimp lengthwise down the middle. Season with salt and pepper to taste.
- Transfer to separate glass dish. Add scallops.
- Add lime juice, peppers, peeled and seeded cucumber, and cilantro to blender. Pulse until smooth.
- Taste and correct seasoning.
- Pour aguachile mixture over shrimp and scallops, mix in evenly.
- Cover and chill, stirring occasionally, until shrimp have turned pink, about 30 minutes.
- Layer sliced cucumbers on a pretty serving plate.
- Arrange red onions, shrimp, scallops, and avocado over.
- Garnish with cilantro.
- Serve with tostadas, tortillas, or chips.
Notes
- *Scallops or rockfish maybe substituted for the shrimp.
