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Shared By Margot Miller

Scallop & Shrimp Aguachile

Ingredients

  • For the seafood:
  • ½ pounds scallops, thinly sliced
  • ½ pounds wild Argentinian red shrimp or large shrimp; peeled, deveined, and halved lengthwise
  • 1 cup fresh lime juice (from about 6 limes)
  • Diamond Crystal kosher salt to taste
  • For the garnish:
  • ¼ red onion, thinly sliced
  • 1 radish, thinly sliced
  • 2 cups ice water, for soaking onion and radish
  • ½ jalapeño, thinly sliced
  • ¼ cucumber, thinly sliced
  • 1 Hass avocado, thinly sliced
  • extra virgin olive oil, for drizzling
  • For the marinade:
  • 1 cup lime juice, reserved from "cooking" the seafood
  • 1 tablespoon soy sauce or coconut aminos or Maggi seasoning sauce
  • 2 garlic cloves
  • 1 bunch fresh cilantro, leaves and stems
  • 1 jalapeño
  • 1 serrano
  • Diamond Crystal kosher salt, to taste
  • For serving:
  • ½ lime, zest and juice
  • extra virgin olive oil
  • flaky salt (such as Maldon)
  • tostadas and/or saltine crackers, on the side

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