Scallop aguachile verde

15 minutes


  • 4 hand-dived scallops
  • 1 avocado, peeled, pitted and sliced into thin wedges


  • 1 bunch of coriander
  • 100ml of lime juice
  • 2 jalapeños, or serrano chillies, deseeded and roughly chopped
  • 1 garlic clove
  • 1/4 white onion, or 1/2 a banana shallot, chopped
  • 10ml of fish sauce
  • 4 tomatillos, husks removed, washed and roughly chopped


  • chile de árbol, powdered
  • 1 lime, cut into wedges


Make the aguachile by blending all of the ingredients together in a food processor. Strain through a fine sieve and reserve the liquid – it should be spicy, fresh, herbaceous and citric. If it’s too thick, loosen with a little water. Season with salt if the fish sauce hasn’t already added the necessary balance
Shuck the scallops and clean under cold water. Trim the meat and remove the coral – the coral can be used in other dishes or, if you’re feeling adventurous, pound it into a paste with half a red chilli, a clove of garlic, a pinch of salt and the juice of 1 lime and use it as a garnish for your dish
Slice each scallop into three or four circles using a very sharp knife
To serve, spoon a circle of the aguachile onto 4 chilled plates and place the scallops on top in a line. Decorate the top of each scallop with a slice of avocado and finish with a pinch of chile de arbol powder, a squeeze of lime and the coral garnish (if using)