Aguachile, literally meaning chile water, is traditionally made with chiles, cilantro, onion, lime, and, yeah, water. This sauce has all that except with juicy, acidic tomatillos replacing the water. What you end up with is a thin, spoonable sauce to douse the seafood in.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Process tomatillos, chile, lime juice, half of onion, and ½ cup cilantro in a food processor until a not completely smooth, spoonable sauce forms (you should still be able to see flecks of cilantro). Season with kosher salt and pepper.
Step 2
Thinly slice scallops crosswise into thirds so you’ve got three thin, round slices out of each scallop. Divide among shallow bowls and spoon some sauce over and around scallops. Top with cucumber, remaining onion, and more cilantro. Drizzle with oil and sprinkle with sea salt.
