Scallop aguachile

This Ginger Scallop Aguachile features tender slices of scallops cured in lime juice and tossed in a ginger-spiked cucumber and jalapeno puree served with minced honey dew melon and crunchy Asian pear.

Recipe from Season 3, Mexico—One Plate at a Time

Scallops in Aguachile Recipe by Chef Carlos Salgado from Taco Maria In the Pacific states of Sinaloa and Nayarit, aguachile de callo de hacha (scallops in chile water) is the Rolls Royce of ceviche dishes, in which the luxurious scallop is bathed in a fiery solution of lime and fresh green chile. Traditionally, only two… Read More →

Sweet, spicy, and tart: the three pillars of any great aquachile. In this recipe, T. J. Steele of Brooklyn’s Claro adds a fourth dimension of tannin, by way of a strong-brewed cup of hibiscus tea.

Aguachile is an essential Mexican ceviche from Sinaloa with shrimp marinated in a mix of lime juice, chili, and herbs with lots of fresh garnish, so good!

This delicious appetizer is the most typical version of Mexican shrimp ceviche: Raw shrimp marinated in lime juice with chopped tomatoes, cucumber, onion, serrano, and cilantro.

Enjoy a spicy tangy end to your day with this delicious Strawberry Scallop Aguachile for dinner.

How to make Aguachile! Like ceviche, shrimp is a marinated mixture of lime juice, chiles & cilantro. A refreshing Mexican appetizer!