Scallop Aguachile Recipe With Mezcal and Pumpkin Seed Oil | Saveur

Ingredients

• ½ medium red onion, thinly sliced (¾ cup)
• 1 tsp. kosher salt
• ¹⁄₂ cup white vinegar
• 1 cup hulled raw pumpkin seeds
• 2 tbsp. pumpkin seed oil
• 1 tbsp. Tajín
• 1 tbsp. crushed red chile flakes, such as arbol or péquin
• 1 packed cup cilantro
• 1 medium English cucumber (1 lb.), peeled and coarsely chopped
• 1 cup fresh lime juice
• ¼–½ cups mezcal
• 1 lb. chilled sea scallops, abductor muscles removed
• Flaky sea salt
• Pumpkin seed oil, for drizzling
• 5 thinly sliced radishes
• 1 English cucumber, peeled, seeded, cut into small cubes