Scallops Aguachile

4 from 2 votes

A sharp, bright, peppery, and refreshing chili and cilantro lime sauce makes a great accompaniment for this tender and sweet Mexican scallop appetizer. Best of all, no cooking required! This is naturally low in fat. If you’d like to increase that, a drizzle of olive oil and or slices of avocado would make an excellent addition. If you don’t like scallops, shrimp make another good variation. You can even use pre-cooked shrimp if no sashimi grade can be found.

Course Appetizer

Cuisine Latin American, Mexican

Keyword appetizer, ceviche, cilantro, dairy-free, easy, egg-free, fast, Latin American, mexican, nightshade-free, no-cook, nut-free, protein sparing modified fast, PSMF, scallop, scallops, seafood

Prep Time 10

Marinade Time 20

Total Time 5

Servings

Calories 86kcal

Author Jenny Ross

Ingredients

Scallops

1/2 pound raw scallops sushi grade (you can use raw shrimp as well, or even cooked shrimp if you prefer)
1 lime more as needed
pinch of salt
1/2 shallot sliced as thin as possible

Aguachile Sauce

1/4 cup lime juice 2 limes, fresh squeezed
1 garlic clove
1 cup cilantro 1/2 bunch with tender stems included
1 jalapeños stem removed, seeds removed if you want little heat, omit and add cumin to taste for nightshade-free
pinch of monk fruit or sweetener of choice, optional
1/4 teaspoon salt

Instructions

Halve the scallops lengthwise and toss with salt, to taste and then transfer to a small bowl. Squeeze the lime over the scallops (it should cover them - add more lime if needed). Let sit at room temperature for 20 minutes, mixing occasionally to ensure all the sides of the cut scallops are exposed to the lime juice. They will be just opaque when ready to eat.
Combine the aguachile sauce ingredients in a blender and process until smooth. Pour into a serving dish. Remove scallops from the lime juice and lay on on top of the sauce. Sprinkle with the shallots and garnish with more fresh cilantro, if desired. You can serve this immediately or chill the whole dish for up to 3 hours.

Notes

You only end up eating about half of the sauce, and that is reflected in the nutrition facts.

Nutrition