Scallop Aguachile - Rick Bayless

Ingredients

• 12 large sea scallops (I prefer the ones sold as “dry pack scallops” for the fullest flavor)
• 3 large fresh serrano chiles, thinly sliced, seeds and all
• 1/2 small red onion, very thinly sliced
• 1 large cucumber (for this preparation, I’d choose an English/hothouse cucumber or a couple of the pickling cucumbers from the farmer’s market), thinly sliced, then slices cut into half moons
• 1 large avocado, pitted, flesh scooped from the skin and cut into medium cubes
• A big handful cilantro leaves
• 1/2 large large cucumber, peeled and roughly chopped
• 2 fresh serrano chiles, stemmed and roughly chopped
• 1 cup lime juice
• A generous teaspoon salt
• 1/2 teaspoon sugar