Summer’s here, Seattle, and what better way to celebrate than with a dish bursting with fresh, seasonal flavors? This watermelon and scallop aguachile is inspired by the recent season of “Top Chef,” but don’t worry, you don’t need to be a culinary pro to enjoy it. Aguachile, which translates to “chili water,” is often called the spicier cousin of ceviche. Traditionally made with chiltepin peppers, aguachile combines chilies, herbs, acids and spices into a flavorful broth for raw seafood.
The key difference between ceviche and aguachile is the “cooking time.” The former marinates seafood in lime juice for at least 15 minutes, while the latter is served almost immediately after the seafood is added. This recipe takes a unique twist on the classic aguachile by incorporating juicy watermelon.
The sweetness of the fruit perfectly complements the spice of the chilies and the delicate flavor of the scallops. For the ultimate experience, I recommend using sashimi-grade scallops to ensure the dish is safe to eat raw. However, I understand that not everyone enjoys raw seafood.
The good news is that you can still enjoy the incredible flavors of aguachile by searing or poaching the scallops. Ready to enjoy the beautiful weather with a refreshing treat? Pour a thirst-quenching beverage, get your favorite tortilla chips, kick back and enjoy this ode to the summer season. _____ Preparation time: 10 minutes Servings: 4 to 6 Tip: If you are concerned with raw seafood consump.
