An aguachile is a cross between a ceviche and a cooked seafood gazpacho. It is a very refreshing Mexican appetizer that consists of chiles, lime juice and raw vegetables such as tomatoes, avocados, onions and cilantro.
Here is a recipe of scallop aguachile that is half Loire Valley and half Yucatan!
- ½ lb fresh scallops, thinly sliced
- ½ lb cooked shrimp
- 1 cup Muscadet or other very dry white wine
- 4 Tbsp Yuzu juice or half lemon juice and half clementine juice
- 6-8 medium ice cubes
- 1 Tbsp Green Peppercorns
- 1 small, very ripe tomatoes
- 1 small avocado, sliced
- 1 dry shallot, thinly sliced
- 1 very small cucumber, thinly sliced
- 2 radishes, very thinly sliced
- 3 Tbsp classic fines herbes
- Fruity olive oil
Mix scallops, shrimp, wine, yuzu juice, ice cubes and peppercorns in a bowl.
Refrigerate for a least 1 hour (but no longer that 3 hours), so that the acidity of the wine and citrus ''cook'' scallops without toughening them.
Remove bowl from the refrigerator and gently incorporate vegetable garnish. Salt to taste and place in chilled glasses.
Drizzle olive oil in each and serve immediately.