A vibrant dish made with fresh chiles, herbs and cucumbers that’fantastic on any type of fish or shellfish.
Scallop Ceviche with Aguachile
Served with thinly sliced scallops that have been just cured in fresh lime juice. This recipe is a specialty of Gran Eléctrica in Brooklyn, New York, where chef David Goody serves aguachile with thinly sliced scallops that have been just cured in fresh lime juice.
Ingredients
- 1 pound sea scallops, sliced crosswise 1/4 inch thick
- 3/4 cup fresh lime juice
- 1/2 pasilla chile
- 4 ounces English cucumber, seeded and coarsely chopped, plus 1/4 cup thinly minced cucumber
- 1 small garlic clove, smashed
- 1/4 cup lightly packed cilantro
- 1/4 cup lightly packed parsley
- 1 tablespoon mint
- 1/2 tablespoon canola oil
- 2 tablespoons water
- Kosher salt
- 1/4 cup thinly minced red onion
- Tostadas or tortilla chips, for serving
Directions
Chef’s tip: Scallops and Shrimp were poached at 125 degrees for 15 minutes in a water bath. Suggest reducing the time to 10 minutes.
In a glass bowl, toss the scallops with the lime juice. Cover and refrigerate for about 45 minutes, stirring occasionally, until the scallops just start to turn opaque.
Meanwhile, in a blender, combine the jalapeño with the chopped cucumber, garlic, cilantro, parsley, mint, oil and water and puree until very smooth. Season the aguachile with salt.
Pour off all but 2 tablespoons of the lime juice from the scallops. Add 3 to 4 tablespoons of the aguachile to the scallops and mix well; reserve the remaining aguachile for another use. Fold in the onion and the thinly sliced cucumber and season with salt. Spoon into bowls or glasses and serve with tostadas or tortilla chips.