Scallop Aguachile with Coconut

Scallop Aguachile with Coconut

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From: EatingWell Magazine, March/April 2017

Aguachile, a seafood ceviche popular all over Mexico, is usually made with an acidic, searingly spicy sauce. This healthy recipe has a twist: young coconut and lemon juice create a mellower dish. Young Thai coconuts contain lots of sweet water and tender, custard-like meat that blend right into the sauce. Look for them in some large supermarkets and Asian grocery stores.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 young Thai coconut
  • 1 serrano chile, thinly sliced, divided
  • 1 cup coarsely chopped peeled cucumber
  • 3 tablespoons lemon juice
  • 2 tablespoons lime juice
  • 2 ice cubes
  • ¾ teaspoon kosher salt, divided
  • 1 pound dry sea scallops (16 to 20; see Tip), very thinly sliced crosswise
  • ¼ small red onion, slivered
  • ½ cup fresh cilantro


  • Prep

  • Ready In

  1. Place coconut on its side on a cutting board. Carefully carve off the outer white layer of the husk from around its pointed end, exposing the brown shell beneath. Turn the coconut upright so it's resting flat. Carefully use the heel of a cleaver or large knife to gently hack into the shell, then pry the top open, keeping the coconut upright so you keep all the coconut water inside.
  2. Drain the coconut water through a fine-mesh sieve into a blender. Using a spoon or ice cream scoop, scoop the soft coconut meat into the blender. Add one-fourth of the chile slices, cucumber, lemon juice, lime juice, ice cubes and ½ teaspoon salt; blend until completely combined and no longer grainy. (This will take several minutes.) If the consistency is still a little grainy, pour the sauce through the sieve into a medium bowl.
  3. Divide scallop slices among 6 plates. Sprinkle with the remaining ¼ teaspoon salt and spoon about ⅓ cup of the coconut sauce over each portion. Garnish with the remaining sliced chile, onion and cilantro. Serve cold.
  • To make ahead: Refrigerate the coconut sauce (Steps 1-2) for up to 2 days.
  • Tips: We prefer "dry" sea scallops because they aren't treated with STP (sodium tripolyphosphate). The untreated scallops are more flavorful and have a better texture.

Nutrition information

  • Serving size: 2 oz. scallops & ⅓ cup sauce
  • Per serving: 136 calories; 7 g fat(6 g sat); 2 g fiber; 8 g carbohydrates; 10 g protein; 25 mcg folate; 18 mg cholesterol; 3 g sugars; 0 g added sugars; 118 IU vitamin A; 7 mg vitamin C; 22 mg calcium; 1 mg iron; 469 mg sodium; 368 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1½ lean meat, 1½ fat

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