Scallop Ceviche & Aguachile

This simple and quick recipe showcases beautiful diver scallops in a sauce of herbs, cucumber, and chilies.

This is a perfect summer dish when you want something light and simple.

Follow these tips and tricks for a delicious and chingón scallop ceviche.

Scallop Ceviche & Aguachile


  • 5 Jumbo diver scallops
  • 15 limes
  • 15 pixie tangerines
  • 4 ruby red grapefruits
  • 1 english cucumber
  • 2 shallots
  • 2 avocados
  • 3 jalapenos
  • 2 red finger chilies
  • 5 ea breakfast radishes
  • 1 large jicama
  • 2 bunches cilantro
  • 1 bunch flat leaf parsley
  • 1 bunch mint
  • opal basil
  • cilantro flowers
  • pumpkin seeds
  • espelette pepper
  • grape seed oil
  • pumpkin seed oil


  1. 1: Make the aguachile sauce
  2. 2: Toast the pepitas
  3. 3: Marinate and cook the scallops
  4. 4: Finish the prep
  5. 5: Plate

Scallop Ceviche Step 1: | Make The Aguachile Sauce

This is a very simple sauce that literally takes 5 minutes to make. Having a good blender like the vitamix here, makes all the difference.

Start by picking the herbs “leaves only”, juicing the limes, peel and seed the cucumber, slicing the jalapeno, and measuring the honey and grape seed oil.

Next, blend everything “except” the oil for 1 minute.

To finish, pour in the grape seed oil while the motor is running, and season with salt and pepper.

Aguachile Recipe:

2 bunches cilantro

1 bunch flat leaf parsley

2 cups english cucumber “peeled and seeded”

1 jalapeno sliced

1 cup lime juice

1 tbs. honey

3 tbs. grape seed oil

Salt and Pepper to taste

Scallop Ceviche Step 2: | Make The Pepitas

To start, mix the pumpkin seeds and grape seed oil until fully incorporated.

Next, toast the seeds in a 350°F oven for 10-12 minutes stirring frequently.

While hot, season the seeds with espelette pepper and a liberal amount of kosher salt.

To finish, toss with seasoning and move to a sheet pan lined with paper towel. Reserve for plating.

Toasted Pepitas Recipe:

1 1/2 cups pumpkin seeds

1 tbs. grape seed oil

2 tsp. espelette pepper

2 tsp. kosher salt

Scallop Ceviche Step 3: | Marinate And Cook The Scallops

The key to this dish is buying good quality diver scallops. Don’t be cheap in this department, because it will ruin the recipe.

3 Key tips for ceviche:

  1. Always keep your fish on ice up until you slice and cook them in the citrus juice.
  2. Slice the fish at a 45° angle using a very sharp knife.
  3. Always serve your ceviche on a super cold dish or over ice.

To start, slice all of the scallops and place them in a non reactive serving dish.

Next, juice one cup of fresh lime juice and one cup of fresh tangerine juice.

Pour the citrus juice over the scallops and and marinate for 45-60 minutes until the scallops start to turn opaque and cook.

Stir every 10 minutes minutes and make sure the scallops are fully submerged in juice.

Scallop Ceviche Step 4: | Finish The Prep

Supremes are segments of citrus that have no rind and pith.

Start by cutting off the top, bottom, and the outer rind of the grapefruit.

Next, cut between the two membranes of a citrus segment.

Then cut between the next membrane and remove the segment.

Continue this process for all segments on 4 grapefruit and 6 tangerines.

To finish the prep for this dish complete the following.

Mince 3 shallots

Shave 5 breakfast radishes

Slice 2 jalapenos

Slice 2 red finger chilies

Cut matchsticks of jicama

Cut thin wedges of avocado

Pick Cilantro flowers, opal basil, and mint

Scallop Ceviche Step 5: | Plate

Start by removing the cooked scallops onto a small sheet pan. Cover the tops of scallops with a little bit of the citrus juice and cover with a liberal amount of minced shallots. Season with sea salt.

Next, make a pool of the aquachile sauce on the plate then layer the seasoned scallops so they overlap one another. Drizzle with pumpkin seed oil, garnish with the remaining ingredients, and enjoy!


If you follow the key steps when taking on this project then this dish will be a breeze.

3 Key tips for ceviche:

  1. Always keep your fish on ice up until you slice and cook in the citrus juice.
  2. Slice the fish at a 45° angle using a very sharp knife.
  3. Always serve your ceviche on a super cold dish or over ice.

If you buy the best quality seafood then you really don’t have to do much to make it shine. If you don’t like scallops, this recipe would work with a variety of seafood.

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