Scallop Aguachile Ceviche

Hello my Hy-Vee friends,

It is lent and with lent my mind turns to fish. If you are familiar with ceviche, and I hope you are, you are aware that it is seafood that has been “cooked” in an acid such as lime juice. You can find this dish all over South America with the epicenter of ceviche coming from Peru. Mexico, however, has its own unique twist with aguachile—literally meaning chile water, serrano chiles are pureed with lime juice and cilantro and tossed with local seafood. For a modern twist, I like to add pineapple and fresh mint. It is spicy, sour, slightly sweet and oh so delicious.

Scallop Aguachile Ceviche

Serves 4 as an appetizer.

All you need:

1 pound bay scallops

4 serrano or jalapeno chiles, stemmed and rough chopped

Juice of 5 limes

1/3 cup cilantro

1/2 cup mint

1/2 cup pineapple

1/4 cup extra virgin olive oil

1 tsp salt

1/2 small red onion, finely sliced

1 avocado, small diced

All you do: 

1. Bring a pot of water to a boil. 

2. Add scallops and cook 5 minutes. 

3. Drain and cool.

4. In a blender puree the chiles, lime juice, cilantro, mint, pineapple, olive oil and salt.

5. Combine the scallops with the puree, red onion and avocado. 

6. Let it sit for 15 minutes and serve.
7. Enjoy!

Eat some fish but as always, Praise the Lard!

-Chef Alex