Aguachile de Vieiras

with Toby Wilson

Bright, spicy and razor-fresh — scallops lightly cured in a grassy, lime-charged aguachile. No stove, no cooking: just acidity, heat and timing. Watch Toby build it, then plate your own in 20 minutes.

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$5 $40

AUD · one-time purchase

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Aguachile de Vieiras — trailer
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20 minTotal time
2–3Serves
Easy–IntermediateLevel
No-cookMethod
§ In this recipe

What you'll master.

✓

Blending a bright, grassy aguachile that wakes you up

✓

Seasoning a cold dish boldly — salt, lime and chiltepin

✓

Slicing scallops sashimi-style so they stay silky

✓

Timing the cure — sauce the scallops, don't soak them

§ Before you start

What you'll need.

Ingredients

  • Aguachile base
  • 2 Lebanese cucumbers
  • 4 jalapeños
  • 5 limes, juiced
  • 1 bunch coriander (stems & leaves)
  • Salt, to taste
  • Maggi seasoning, to taste
  • Chiltepin chile, to taste
  • To serve
  • Sashimi-grade scallops
  • 1 red onion, very thinly sliced
  • 1 avocado, sliced

Equipment

  • Sharp knife
  • Chopping board
  • Blender
  • Mixing bowl
  • Fine sieve (optional)
★★★★★

"Made this for a dinner party and everyone lost it — restaurant-level, and somehow no actual cooking. The scallops were perfect."

Jess L. · Sydney

Cook it tonight.

Buy Aguachile de Vieiras · $5

30-day money-back · yours forever · no subscription

Aguachile de Vieiras with Toby Wilson
★★★★★ 4.9/5 · 30-day money-back guarantee
$5 $40

yours forever

Buy this recipe