Scallop Aguachile

Ingredients

• 4 tomatillos (about 6 ounces), husks removed, rinsed, coarsely chopped
• 1 serrano chile or jalapeño, seeds removed, chopped
• 2 tablespoons fresh lime juice
• ½ small white onion, thinly sliced into rings, divided
• ½ cup cilantro leaves with tender stems, plus more for serving
• Kosher salt, freshly ground pepper
• 12 ounces sea scallops (about 12), side muscle removed
• ½ hothouse English cucumber, thinly sliced
• Olive oil (for drizzling)
• Flaky sea salt

AI Assistance 

Ask AI

Personal Notes 

Save Notes

Personal Tags 

Save Tag