The cutting board is clean. The knife slides cleanly through the dense, translucent flesh of a cold sea scallop. Making a scallop ceviche with aguachile requires an understanding of absolute contrast. You need the sharp, relentless bite of acid to counter the rich, sweet nature of raw protein. It is not a dish you can leave sitting around. It demands immediate attention. The ingredients are raw, loud, and unforgiving if mishandled.
The Green Broth: The Foundation of Scallop Ceviche with Aguachile
The motor of the blender runs on high. Rough chopped cucumber, jalapeño, serrano, and a single clove of garlic liquefy into a bright, aggressive green vortex. The fresh lime juice hits the raw cilantro and mint. The smell that rises from the pitcher is sharp and herbaceous. It wakes up the room. This liquid will pool at the bottom of the shallow bowl, creating a cold and spicy foundation. It is the defining element of this scallop ceviche with aguachile.
The Cure and the Clock
The diced scallops drop into a glass bowl with freshly squeezed lime juice and finely minced red onion. Kosher salt goes in to pull the moisture. Almost immediately, the edges of the seafood turn slightly opaque. It is a fast chemical reaction. It is a cold cooking process that transforms the raw muscle into something tender but structured. You watch the clock. Ten to fifteen minutes is the absolute limit. Any longer, and the texture turns chalky and ruined. You drain the excess lime juice completely. A proper scallop ceviche with aguachile relies on keeping the vibrant green sauce pure, entirely undiluted by the cloudy curing liquid.
Earth and Heat: Seared Masa Gnocchi
A cast iron skillet sits over medium high heat. The avocado oil begins to shimmer and ripple. The masa harina dough, pinched and boiled just until the little spheres float, drops into the hot fat. The sound is an immediate, aggressive hiss. The air fills with the smell of toasted corn and hot oil. You leave the dumplings alone until a deep golden brown crust forms on the bottom. You toss them once. They are crisp on the outside, dense and warm on the inside. They provide a necessary, heavy counterpart to the sharp, acidic profile of the scallop ceviche with aguachile.
Plating the Elements
The assembly happens fast. A wide, shallow ceramic bowl waits on the pass. The vibrant green aguachile liquid goes down first, flooding the bottom. The drained, cured scallops sit dead center in a tight mound. The warm masa dumplings form a scattered ring around the seafood. Toasted pepitas drop from above, adding a hard, woody crunch. Torn cilantro leaves and crushed red pepper flakes finish the visual. A final drop of high quality olive oil breaks the surface tension of the green broth. The contrast is exactly what matters. Cold liquid and hot dumplings. Soft seafood and crisp corn dough. Acid and fat. You eat the scallop ceviche with aguachile immediately.
Scallop Ceviche with Aguachile Sauce and Seared Masa Gnocchi
Cold, cured sea scallops meet the sharp heat of a vibrant green chili broth. Warm, golden masa dumplings ground the plate with toasted corn flavor and undeniable texture.
4
servings30
minutes15
minutes45
minutesKeeps the screen of your device on while you cook
Ingredients
- For the Aguachile Sauce
1 large English cucumber
1 jalapeno pepper
1 serrano pepper
1 cloves garlic
5 limes, juiced
1 cup cilantro, leaves and stems
1/2 cup mint, leaves and stems
- For the Scallop Ceviche:
1 pound scallops, diced
1/2 cup lime juice, freshly squeezed
2 tablespoons red onion, minced
1/2 teaspoon salt
- For the Masa Gnocchi:
1 cup masa harina
1 cup warm water
1/4 teaspoon salt
3 tablespoons avocado oil
- For Serving:
toasted pepitas
fresh cilantro
red pepper flakes
extra virgin olive oil
Directions
- Prepare the Masa Gnocchi:
- In a medium bowl, whisk together the masa harina and salt. Gradually pour in the warm water, mixing with your hands until a soft, pliable dough forms. If it feels dry or cracks easily when squeezed, add a little more water, a teaspoon at a time. Pinch off small pieces of the dough and roll them into small balls.
- Bring a pot of salted water to a gentle boil. Drop the masa gnocchi in batches. Once they float to the top (about 1–2 minutes), let them cook for 30 seconds more, then remove them with a slotted spoon and let them drain on a paper towel.
- Cure the Scallop Ceviche:
- Place the diced scallops and minced red onion in a non-reactive bowl (glass or ceramic). Toss with the freshly squeezed lime juice and salt. Let it sit in the refrigerator for about 15 minutes until the edges of the scallops turn slightly opaque. Drain the excess lime juice right before plating.
- Make the Aguachile Sauce:
- While the scallops are curing, add the cucumber, jalapeño pepper, serrano pepper, garlic, lime juice, cilantro, mint, and salt to a blender. Blend on high until completely smooth and vibrant green, 60-90 seconds. Taste and adjust the salt if necessary.
- Sear the Gnocchi:
- Heat a skillet over medium-high heat and add the avocado oil. Add the dry, well-drained masa gnocchi to the pan. Sear for 2–3 minutes, tossing occasionally, until they develop a crisp, golden-brown crust. Remove from heat.
- Plate and Serve:
- Pour a generous pool of the aguachile sauce into the bottom of a wide, shallow bowl. Spoon a mound of the drained scallop and red onion ceviche right into the center of the sauce. Arrange the warm, seared masa gnocchi in a ring around the ceviche. Garnish the dish with toasted pepitas, fresh cilantro leaves, and red pepper flakes. Finish with a light drizzle of high-quality extra virgin olive oil.
Frequently Asked Questions
How long should I cure the seafood for a scallop ceviche with aguachile?
The curing process should take no longer than 10 to 15 minutes. The acid in the lime juice will begin to denature the proteins quickly. If left too long, the texture becomes rubbery and chalky. Drain the liquid immediately after the edges turn opaque.
Can I make the spicy cilantro mint sauce ahead of time?
Yes. You can blend the green chili cucumber broth up to a few hours before serving. Keep it in an airtight container in the refrigerator to maintain its bright color and sharp flavor. Stir it vigorously before plating.
Why are my pan-fried masa dumplings falling apart in the water?
The dough likely needs more moisture. The masa harina must be properly hydrated until it feels like a soft, pliable clay. If it cracks when you squeeze it, add more warm water a teaspoon at a time before rolling and boiling.
Do I need to use sushi-grade seafood for this uncooked scallop preparation?
Yes. Since the acid only denatures the exterior of the protein and does not kill bacteria like heat does, you must source the highest quality, freshest sea scallops available. Talk to your fishmonger and specify that they will be eaten raw.
What is the purpose of draining the curing liquid before adding the scallops to the green sauce?
The curing liquid becomes cloudy and diluted with the water drawn out from the scallops. Draining it ensures that your final aguachile sauce remains vibrant, pure, and intensely flavored without being watered down.
