Scallops With Red Aguachile and Pickled Onions

Ingredients

• 1 medium onion, very thinly sliced
• ⅓ cup fresh lime juice
• 2 tsp. dried Mexican oregano (optional)
• 2 dried chiles de árbol, stems and seeds removed
• 4 Fresno chiles, stems and seeds removed, coarsely chopped
• ½ cup fresh lime juice
• 1 Tbsp. Worcestershire sauce
• 2 tsp. hot sauce (preferably Tapatío)
• Kosher salt
• 16 sea scallops, side muscle removed
• 1 medium English hothouse cucumber, thinly sliced
• Cilantro with tender stems and saltine crackers (for serving)

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