Japanese Scallop Aguachile Recipe

Japanese Scallop Aguachile Recipe


  • 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)


  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.


  • 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.

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