Rated 5.0 stars by 1 users
Strawberry-Scallop Aguachile
Looking for a showstopping dish that will have your guests talking long after the party ends? This Strawberry-Scallop Aguachile is pure culinary magic. While fruit and seafood might sound like an unexpected pairing, the marriage of sweet, ripe str...
Ingredients
-
1 bag of defrosted scallops
-
1 cup ripe strawberries, hulled
-
½ cup fresh lime juice (about 5 limes)
-
1 serrano chile, stemmed (use ½ for milder heat)
-
⅓ cup cilantro leaves and tender stems
-
1½ small garlic cloves
-
1½ tsp sea salt, plus more to taste
-
3 tbsp extra-virgin olive oil
-
6 small strawberries, thinly sliced
-
⅓ small red onion, very thinly sliced
-
Flaky sea salt
-
Edible flowers or fennel fronds (or cilantro flowers)
Directions
-
1.Prepare the Scallops - remove scallops from packaging and rinse under cold water for 1–2 minutes. Pat dry thoroughly. Once fully defrosted, slice each scallop horizontally into two thin rounds, removing the muscle as you go. Arrange on a chilled platter and refrigerate until ready to use.
-
2.Make the Aguachile - blend the strawberries, lime juice, serrano, cilantro, garlic, and sea salt until smooth. With the motor running, slowly stream in the olive oil to emulsify. Taste and adjust the lime, salt, or chile, then strain through a fine-mesh sieve for silky texture.
-
3.Cure the Scallops - pour two-thirds of the aguachile over the sliced scallops. Let sit for 5–8 minutes, just until the edges turn opaque while the center remains tender and translucent.
-
4.Assemble - layer sliced red onion and strawberries over the scallops. Spoon over the remaining aguachile.
-
5.Finish - garnish with edible flowers and flaky sea salt.
Recipe Note
Serving Notes
Serve on a chilled platter with tostadas or crisp vegetables for scooping. For maximum freshness, keep the scallops cold and assemble onsite, pouring the aguachile and adding garnishes right at the table. Enjoy immediately while the scallops are lightly cured and the flavors are at their brightest.
Drinking Notes
To complete the experience, pour a glass of dry sparkling wine, like a crisp Cava or Brut-style, or opt for a refreshing sparkling water infused with fresh lime and muddled basil.
A fleeting moment of sun and sea, captured on the plate before the tide rolls out.
Share:
Courgette Fritters with Pastrami Smoked Lox and Hot Honey
White Bean, Potato Salad with Rainbow Trout and Aromatics