We’re focusing on 30-minute snacks and appetizers that taste as good as they look. Aguachile is a Mexican dish, typically served with shrimp. But, we’re elevating this appetizer with silky scallops, submerged in a blend of mango juice, lime juice, jalapeño peppers and cilantro. Owner of Bar Ronin and LUCERO, Chef Dan Kern shows off just why he’s famous for recipes like these.
What is Aguachile?
Aguachile comes from Mexico, specifically the Sinaloa region, as a spicy dish that is similar to ceviche but is distinct in its preparation and unique flavor. The name literally translates to “chile water” and for good reason. Its liquid base comes from blending fresh green chiles, like jalapeños in our recipe, with lime juice, cilantro, and a bit of liquid such as water or mango juice. This potent, spicy liquid is poured over raw shrimp as the acidity of the lime juice “cooks” the shrimp, just as in ceviche. Though, the process is much quicker and completes a different taste
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Scallops Aguachile
- Yield: Serves 4
Description
Cook up this appetizer that takes 30 minutes or less for your next gathering.
Ingredients
- 4 fresh, dry day boat scallops
- 1 seedless cucumber, cut into
- 1/2-inch roll cut
- 1/4 red onion, julienned and rinsed
- 2 jalapeños, thinly sliced
- 1 bunch fresh mint
- 1 bunch dill
- Olive oil
- 2 oz toasted macadamia nuts
- 1 small can Goya mango juice
- 2 limes
- 1 bunch cilantro, cleaned
- Sea salt and pepper, to taste
Instructions
To assemble the ceviche:
- Slice the scallops into 1/4-inch round discs and place artfully on a beautiful plate.
- Garnish with cucumber, red onion, sliced jalapeño, mint, dill, olive oil and macadamia nuts.
- Spoon over the aguachile and serve with fried plantains, masa chips, or toasts.
For the aguachile:
- In a high-speed blender, mix the mango juice, juice of 1 lime, 1 jalapeño and 1 bunch of cilantro. Blend until smooth and season to taste.
Recipe by Chef Dan Kern
Styling by Ana Kelly
Photography by Adam Milliron
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