Scallop Aguachile - Wine & Spirits Magazine

Scallop Aguachile

photo by Fiamma Piacentini


Wasabi Vinaigrette

  • 1 oz fresh wasabi, grated
  • 1 Persian baby cucumber, brunoise
  • 2 oz cilantro stems, brunoise
  • 1 oz ginger, grated
  • 1 oz white onion, brunoise
  • 1/2 oz serrano, finely chopped
  • 1 lime, juiced
  • salt to taste


  • 2 pounds scallops
  • 1 Jicama
  • extra virgin olive oil, to taste
  • lime juice, to taste


  • 10 oz cucumber juice
  • 1 serrano, thinly sliced
  • 1/4 red onion, brunoise
  • 1 oz cilantro leaves
  • sea salt to taste


For the scallops:

  • Slice scallops thin, about 5 slices per scallop. Slice jicama on a slicer to thin layers that are one quarter inch thick. Use a cookie cutter or approximate round of the jicama to same size as scallops. Season both with extra virgin olive oil, salt and lime juice.

For the wasabi vinaigrette:

  • Mix all the ingredients together. Season with salt and lime juice to taste.
  • Place the seasoned scallops and jicama on bottom of the plate alternating them. Add 1 ounce of the cucumber juice, dress with the wasabi vinaigrette, garnish with the serrano slices, cilantro leaves, and red onion. Finish with sea salt.

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