Scallop Aguachile - Rick Bayless

Name: 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

www.rickbayless.com

This dynamic dish of spicy, limey sliced raw scallops is a beautiful arrangement of scallops, chile, red onion, cilantro, cucumber and avocado.

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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