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Seafood Aguachile

Seafood Aguachile

An easy appetizer sure to impress any guest, particularly nice on hot summer days.


  • 1 cup calamari
  • ½ cup lime juice
  • 4-5 ice cubes
  • 4 oz scallops
  • ½ lb shrimp, cooked
  • ½ cup cucumber, sliced
  • 1 small red onion, sliced thin
  • Jalapeño, chopped, to taste
  • 1 small avocado, sliced
  • Salt to taste
  • ½ cup cilantro, chopped
  • 1 splash olive oil


  1. 1

    Slice calamari into rounds and blanch in boiling water for 1 minute. Let drain for 5 minutes, then mix it with lime juice and ice in a bowl.

  2. 2

    Slice scallops into rounds and transfer to the bowl. Add shrimp. Pour in just enough water to cover it. Mix and let rest between 20 minutes and 2 hours in the fridge.

  3. 3

    Add remaining ingredients. Stir and divide among 4 bowls. Splash on some olive oil and serve.

A variation of the Yucatan Ceviche from The Spice Trekkers Cook at Home