Spicy Shrimp & Scallop Aguachile (Ceviche)
When it comes to warm-weather entertaining, Spicy Shrimp and Scallop Aguachile is always a crowd-pleaser. This vibrant cold seafood dish is a Mexican classic made with fresh shrimp and scallops “cooked” in lime juice, then tossed in a punchy, herbaceous green marinade. Finished with crunchy veggies, creamy avocado, and a pinch of flaky sea salt, every bite is refreshing, spicy, and citrusy!
Servings: 4 servings
Calories: 111kcal
Ingredients
For the Shrimp and Scallops
- ½ lb raw shrimp, peeled, deveined, and sliced in half lengthwise
- ½ lb raw sea scallops, patted dry, side muscle removed
- ¾ cup fresh lime juice, from about 5 medium limes
- Kosher salt
For the Quick Pickled Onion
- ¼ small red onion, peeled and thinly sliced into half moons
- ¼ cup fresh lime juice, about 2 medium limes
- Kosher salt
For the Aguachile Marinade
- ⅔ cup fresh cilantro, no need to remove stems
- 1 Tbsp ponzu sauce (Jugo maggi is traditional, but hard to find locally. You can also use soy sauce or Worcestershire sauce.)
- ½ cup fresh lime juice, from about 2-3 medium lemons
- 1 clove of garlic, peeled and smashed
- 1 serrano or jalapeño pepper, roughly chopped (without seeds)
- ¼ tsp kosher salt
For Serving
- 1 medium serrano pepper, very thinly sliced
- 1-2 small radishes, very thinly sliced
- 1 small Persian cucumber, very thinly sliced
- 1 ripe avocado, peeled, cut into quarters, and thinly sliced
- High-quality extra virgin olive oil
- Flaky sea salt
- Fresh cilantro
- Tostadas or corn tortilla chips
Instructions
- “Cook” the shrimp. Place the raw shrimp in a shallow bowl with enough fresh lime juice to coat them well. Add a generous pinch or two of kosher salt, then let this “cook” for 20 minutes. If the lime juice doesn’t cover the top of the shrimp, flip them over halfway through.
- Slice the scallops. Using a sharp knife, cut each scallop in half or thirds lengthwise so you get 3 smaller rounds from each scallop. Set aside.
- Marinate the onions. Place thinly sliced red onion in a small bowl, then sprinkle with a pinch of kosher salt. Add ¼ cup fresh lime juice, stir well, then add enough water to just cover them. Set aside.
- Make the aguachile marinade. To the bowl of a food processor, add fresh cilantro, 1 Tbsp ponzu, ½ cup fresh lime juice, 1 garlic clove, 1 chopped serrano pepper, and ¼ tsp kosher salt. Process until very smooth.
- Assemble. Pour the marinade into 4 shallow bowls (or 1 larger serving bowl). Place the “cooked” shrimp and raw scallops on top, then garnish with pickled onion slices, sliced serrano pepper, radishes, and cucumbers, and avocado (as much or as little as you like!). Drizzle with a tiny bit of extra virgin olive oil, then sprinkle with flaky sea salt. Finish with fresh cilantro leaves, then serve immediately or refrigerate for up to 2 hours. Enjoy with tostadas or corn tortilla chips!
Notes
- Nutrition facts do not include tostadas or tortilla chips.
- Aguachile is best enjoyed within 2-3 hours, so only make as much as you plan to eat that day. However, the sauce can be made a day in advance, and you can “cook” the seafood before serving, then combine the two.
- Do not marinate the fish in a metal bowl, as it can react with the acid in lime juice.
- Raw onion can be a bit strong, so I recommend thinly slicing. Use a very sharp knife or, to get them really thin, slice them on a mandoline.
Nutrition
Calories: 111kcal | Carbohydrates: 12g | Protein: 15g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 85mg | Sodium: 778mg | Potassium: 344mg | Fiber: 1g | Sugar: 2g | Vitamin A: 372IU | Vitamin C: 30mg | Calcium: 53mg | Iron: 1mg
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