Scallops With Red Aguachile and Pickled Onions
fromepicurious.comwww.epicurious.com/recipes/food/views/ba-syn-scallops-with-red-aguachile-and-pickled-onions
Pretend you’re on the coast—and not your house in the dead of winter—with this bright and spicy aguachile.
Ingredients
Instructions
Pickled onions
Combine onion, lime juice, and oregano in a small bowl and toss to combine, squeezing onion gently with your hands to soften. Cover and chill until ready to use.
Aguachile and assembly
Toast chiles de árbol in a dry small skillet over medium heat, shaking pan often, until fragrant, about 1 minute. Transfer to a blender and let cool slightly.
Add Fresno chiles, lime juice, Worcestershire sauce, and hot sauce to blender and purée until smooth; season aguachile with salt.
Thinly slice scallops into thirds crosswise to make thin rounds. Divide among shallow bowls or arrange on a platter and season with salt. Spoon aguachile over and around scallops. Top with cucumber, pickled onions, and cilantro. Serve with crackers alongside.
