Japanese Scallop Aguachile Recipe

Ingredients:

• 1 lb sashimi-grade scallops (or shrimp, thinly sliced)
• 1 cup freshly squeezed lime juice (about 8-10 limes)
• 1/2 cup fresh cilantro (chopped)
• 1/2 red onion (thinly sliced)
• 2-3 cloves garlic (minced)
• 2-3 jalapeño peppers stemmed and seeded (adjust for heat)
• 1 cucumber thinly sliced (optional)
• Salt (to taste)
• Black pepper (to taste)
• 1 avocado sliced for garnish (optional)

Instructions:

1. Prepare the Seafood:
   • If using scallops, slice them into cubes.
2. Make the Marinade:
   • In a blender, combine the lime juice, cilantro, garlic, and jalapeños. Blend until smooth.
   • Add salt and pepper to taste.
3. Marinate the Seafood:
   • Place the sliced scallops (or shrimp) in a large bowl.
   • Pour the lime juice mixture over the seafood, ensuring it is fully submerged.
   • Cover and refrigerate for at least 30 minutes to an hour, allowing the lime juice to "cook" the seafood.
4. Prepare the Vegetables:
   • Thinly slice the red onion and cucumber.
   • If desired, soak the red onion slices in cold water for about 10 minutes to reduce their sharpness, then drain.
5. Assemble the Dish:
   • After the seafood has marinated, add the sliced red onion and cucumber to the bowl.
   • Toss gently to combine.
6. Serve:
   • Arrange the marinated seafood and vegetables on a tostadas or in individual bowls.
   • Garnish with fresh cilantro leaves and slices of avocado if desired.
   • Serve immediately with tortilla chips or tostadas.

Tips:

• Adjust Heat: For a spicier dish, leave some seeds in the jalapeños or add an extra pepper. For a milder version, remove more seeds and membranes.
• Marinating Time: The longer the seafood marinates, the more it will "cook" in the lime juice. Adjust the time based on your texture preference.
• Customization: Feel free to add other vegetables like radishes or bell peppers for extra crunch and color.