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Scallop Aguachile

4 servings
Aguachile de Callo de Hacha


  • 1 pound large fresh scallops
  • 1/4 cup lime juice, freshly squeezed
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup red onion, slivered
  • 1 serrano or jalapeño chile, thinly sliced
  • 1/2 teaspoon kosher or sea salt, or more to taste

To Prepare

  • In a bowl, combine the lime juice, olive oil, onion, serrano and salt. Whisk and let sit for at least 15 minutes, or cover and refrigerate up to 12 hours.
  • When ready to serve, remove lime juice mix from the refrigerator. Slice the fresh scallops thinly and horizontally, up to 1/8” width. Spread on a platter. Whisk the lime juice sauce and pour in its entirety over the scallops, arranging so that the onion and chile are spread evenly throughout. Serve immediately.