Ingredients with Measurements:
- 1 lb fresh scallops
- 1 cup fresh lime juice
- 1/2 cup cold water
- 1/2 red onion, thinly sliced
- 1/2 cucumber, peeled and thinly sliced
- 1 jalapeno pepper, seeded and thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp sugar
- Ice cubes
Special equipment needed:
- Blender or food processor
- Large mixing bowl
- Plastic wrap
Step-by-step instructions:
1. Rinse the scallops under cold water and pat dry with paper towels. Cut each scallop into 3-4 thin slices and place them in a large mixing bowl.
2. In a blender or food processor, combine the lime juice, water, red onion, cucumber, jalapeno pepper, cilantro, salt, black pepper, and sugar. Blend until smooth.
3. Pour the mixture over the scallops and stir to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
4. When ready to serve, fill a large bowl with ice cubes and place the mixing bowl with the scallops on top of the ice. Serve immediately.
- Time:
Preparation time: 15 minutes
- Refrigeration time: 30 minutes to 2 hours
- Cooking time: None
Temperature:
- Refrigerate the scallops at 40°F or below.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 120
- Total fat: 1g
- Saturated fat: 0g
- Cholesterol: 35mg
- Sodium: 200mg
- Total carbohydrates: 11g
- Dietary fiber: 2g
- Sugars: 3g
- Protein: 18g
Substitutions for ingredients:
- If you can't find fresh scallops, you can use cooked shrimp instead.
- If you don't like spicy food, you can omit the jalapeno pepper or use a milder pepper.
Variations:
- You can add diced avocado or mango to the aguachile for a sweet and creamy contrast.
- You can use different herbs such as mint or basil instead of cilantro.
- You can serve the aguachile with tortilla chips or tostadas for a crunchy texture.
Tips and tricks:
- Make sure to use fresh scallops and rinse them well before slicing.
- Don't over-marinate the scallops or they will become tough and rubbery.
- Serve the aguachile immediately after taking it out of the refrigerator for the best flavor and texture.
Storage instructions:
- You can store leftover aguachile in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Aguachile is best served cold and should not be reheated.
Presentation ideas:
- Serve the aguachile in individual bowls or glasses for a stylish presentation.
- Garnish with extra cilantro leaves or sliced jalapeno peppers for a pop of color.
Garnishes:
- Cilantro leaves
- Sliced jalapeno peppers
- Diced avocado or mango
Pairings:
- Serve the aguachile with a cold beer or a margarita for a refreshing drink.
Suggested side dishes:
- Mexican rice
- Grilled vegetables
- Black beans
Troubleshooting advice:
- If the scallops are too tough, you may have over-marinated them. Try reducing the marination time next time.
Food safety advice:
- Make sure to rinse the scallops well before slicing to remove any sand or debris.
- Keep the scallops refrigerated at 40°F or below to prevent bacterial growth.
Food history:
- Aguachile is a traditional Mexican dish that originated in the coastal state of Sinaloa. It is similar to ceviche but uses a thinner marinade made with lime juice, water, and chili peppers.
Flavor profiles:
- The aguachile is tangy, spicy, and refreshing with a hint of sweetness from the scallops.
Serving suggestions:
- Serve the aguachile as an appetizer or a light lunch.
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Region: Mexican