Scallop Aguachile

Name: Scallop Aguachile
Yield: 4 servings
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 hothouse English cucumber, thinly sliced; Olive oil (for drizzling); Flaky sea salt

By Alison Roman

June 20, 2017

Image may contain Dish Food Meal Bowl and Plant

Michael Graydon + Nikole Herriott

Aguachile, literally meaning chile water, is traditionally made with chiles, cilantro, onion, lime, and, yeah, water. This sauce has all that except with juicy, acidic tomatillos replacing the water. What you end up with is a thin, spoonable sauce to douse the seafood in.

Recipe notes

Tomato Aguachile

Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.

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