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By Veronique Eichler

Scallop Aguachile

Name: Scallop Aguachile
Cuisine: American, Mexican, Latin American
Ingredients: 4 tomatillos (about 6 ounces), husks removed, rinsed, coarsely chopped; 1 serrano chile or jalapeño, seeds removed, chopped; 2 tablespoons fresh lime juice; ½ small white onion, thinly sliced into rings, divided; ½ cup cilantro leaves with tender stems, plus more for serving; Kosher salt, freshly ground pepper; 12 ounces sea scallops (about 12), side muscle removed; ½ English cucumber, thinly sliced; 2 tbsp Olive oil (for drizzling); Flaky sea salt

2 steps

Aguachile, literally meaning chile water, is traditionally made with chiles, cilantro, onion, lime, and, yeah, water. This sauce recipe has all that except with juicy, acidic tomatillos replacing the water.

Updated at: Thu, 17 Aug 2023 12:16:46 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories146.4 kcal (7%)

Total Fat8 g (11%)

Carbs7.9 g (3%)

Sugars2.8 g (3%)

Protein11.1 g (22%)

Sodium723.2 mg (36%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4tomatillos

husks removed, rinsed, coarsely chopped

1serrano chile

or jalapeño, seeds removed, chopped

2 tablespoonsfresh lime juice

0.5white onion

small, thinly sliced into rings, divided

½ cupcilantro leaves

with tender stems, plus more for serving

kosher salt

freshly ground pepper

12 ouncessea scallops

side muscle removed

0.5english cucumber

thinly sliced

2 TbspOlive oil

for drizzling

flaky sea salt

Instructions

Step 1

Step 1 Process tomatillos, chile, lime juice, half of onion, and ½ cup cilantro in a food processor until a not completely smooth, spoonable sauce forms (you should still be able to see flecks of cilantro). Season with kosher salt and pepper.

Step 2

Step 2 Thinly slice scallops crosswise into thirds so you’ve got three thin, round slices out of each scallop. Divide among shallow bowls and spoon some sauce over and around scallops. Top with cucumber, remaining onion, and more cilantro. Drizzle with oil and sprinkle with sea salt.

View on bon appétit

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