Scallop Ceviche with Aguachile

Ingredients

• 1 pound sea scallops, sliced crosswise 1/4 inch thick
• 3/4 cup fresh lime juice
• 1 jalapeño—stemmed and chopped, half the seeds discarded
• 4 ounces English cucumber, seeded and coarsely chopped, plus 1/2 cup thinly sliced cucumber
• 1 small garlic clove, smashed
• 1/4 cup lightly packed cilantro
• 1/4 cup lightly packed parsley
• 1 tablespoon mint
• 1/2 tablespoon canola oil
• 2 tablespoons water
• Kosher salt
• 3/4 cup thinly sliced red onion
• Tostadas or tortilla chips, for serving

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