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Fine Herbs Scallop Aguachile

Fine Herbs Scallop Aguachile

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!

Scallop Aguachile

  • 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
  • Salt 
  • Fruity olive oil


  1. 1

    Mix scallops, shrimp, wine, yuzu juice, ice cubes and peppercorns in a bowl.

  2. 2

    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.

  3. 3

    Remove bowl from the refrigerator and gently incorporate vegetable garnish. Salt to taste and place in chilled glasses.

  4. 4

    Drizzle olive oil in each and serve immediately.