Scallop Aguachile

Method2 steps

1. 1

   Step 1: Whisk together the lime juice (¼ cup), olive oil (2 tbsp), slivered onion, sliced jalapeño and ½ tsp sea salt. Taste and add extra salt if needed. Cover and refrigerate the dressing for at least 15 minutes, or prepare it up to 12 hours ahead. Keep the scallops chilled separately until serving.

   Dressing ready to use · 15 minUses ¼ cup freshly squeezed lime juice · 2 tbsp extra-virgin olive oil · ¼ cup slivered red onion · 1 jalapeño chile, thinly sliced · ½ tsp sea salt · Extra sea salt, to taste

2. 2

   Step 2: Just before serving, slice the cold scallops (1 lb large) horizontally no thicker than ⅛ inch and arrange on a platter. Whisk the prepared dressing again, pour all of it over the scallops, and distribute the onion and chile evenly. Serve immediately; this is a raw scallop dish, and the lime dressing does not cook the seafood.

   Uses 1 lb large fresh sea scallops, suitable for raw consumption · All lime-onion dressing from step 1