Scallop Ceviche with Aguachile

Name: Scallop Ceviche with Aguachile
Ingredients: 1 pound sea scallops, sliced crosswise 1/4 inch thick; 3/4 cup fresh lime juice; 1 jalapeño—stemmed and chopped, half the seeds discarded; 4 ounces English cucumber, seeded and coarsely chopped, plus 1/2 cup thinly sliced 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; 3/4 cup thinly sliced red onion; Tostadas or tortilla chips, for serving

Scallop Ceviche with Aguachile was pinched from <a href="http://www.foodandwine.com/recipes/scallop-ceviche-aguachile" target="_blank">www.foodandwine.com.</a>

"Aguachile (chile water) is a vibrant sauce made with fresh chiles, herbs and cucumbers that’s fantastic on any type of fish or shellfish. At Gran Eléctrica in Brooklyn, New York, chef David Goody serves aguachile with thinly sliced scallops that have been just cured in fresh lime juice. Slideshow: Incredible Ceviche Recipes..."

INGREDIENTS

•

1 pound sea scallops, sliced crosswise 1/4 inch thick

•

3/4 cup fresh lime juice

•

1 jalapeño—stemmed and chopped, half the seeds discarded

•

4 ounces English cucumber, seeded and coarsely chopped, plus 1/2 cup thinly sliced 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

•

3/4 cup thinly sliced red onion

•

Tostadas or tortilla chips, for serving

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes