Scallop Aguachile

Scallop Aguachile

The scallops plump up in a luscious lime buttermilk, the herbed oil dances on the plate, and the cool crunch of raw onion hits the spot. It’s an even lower lift than a classic ceviche, and ideal for when the seafood is straight from the boat.

Total Time: 15 minutes

Serves: 2

scallop aguachile on an ornate plate


  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon finely chopped fresh cilantro, plus more leaves for garnish
  • 1 tablespoon finely chopped fresh dill, plus more fronds for garnish
  • ⅓ cup cultured whole buttermilk
  • ⅓ cup fresh lime juice, plus zest of 1 lime
  • 8 very fresh sea scallops
  • 2 tablespoons minced red onion
  • Flaky sea salt


  1. Pop a rimmed serving plate or platter in the freezer to chill.
  2. In a mortar or small bowl, muddle together oil, cilantro and dill.
  3. In a small mixing bowl, combine buttermilk and lime juice.
  4. Pat dry the scallops with a paper towel, then use a sharp knife to slice each one, crosswise, into three rounds.
  5. Place scallops in buttermilk-lime mixture and stir to coat. Let them sit for a couple of minutes, then arrange in a single layer on the chilled platter. Pour enough liquid over the scallops to coat bottom of platter.
  6. Dollop herb infused-oil on top. Scatter onions, lime zest, sea salt and delicate leaves of cilantro and dill on top. Serve immediately.

Original WSJ Article