watermelon aguachile

Summer on a Plate: Refreshing Watermelon Aguachile with Scallops

Tips

what is aguachile?

Traditionally, aguachile is a simple and vibrant Mexican seafood dish hailing from Sinaloa. At its core, it’s raw shrimp cured in a fiery “chile water.” This lime juice base is coupled with chiltepin peppers. Chopped vegetables like cucumber and red onion add coolness and textural contrast, while cilantro brings a touch of herbal freshness. Served with tostadas for scooping, aguachile is a classic example of Mexican cuisine’s masterful balance between bold flavors and refreshing simplicity.

aguachile vs ceviche

Aguachile and ceviche are both refreshing seafood dishes cured in citrus, but with distinct personalities. Ceviche uses lime juice and often incorporates vegetables like onions and tomatoes, resulting in a tangy and vibrant flavor. In contrast, aguachile focuses on the fiery side. It marinates seafood in a “chile water” made with lime juice and blended chilies, traditionally creating a spicy experience. While both are delicious, traditional aguachile packs a punch.

no raw seafood? no problem!

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.

watermelon aguachile

Preparation Time: 10 minutes | Serving size: 6 servings

Gather

aguachile

• ½ to ¾ pound watermelon 
• Juice of 3 to 5 limes
• Thumb-sized piece of ginger, peeled
• ½ cup cilantro, washed and roughly chopped  
• 5 cloves garlic, peeled and crushed
• 3 teaspoons tequila
• ½ tablespoon agave syrup (or honey), plus more if necessary
• 2 tablespoons olive oil
• Salt, to taste
• ½ pound sashimi-grade scallops, thinly sliced or chopped (see tip below if you don’t want to consume raw seafood)

garnishes (optional)

• 1 to 3 jalapeños, sliced (I use 2 and don’t seed either; this will make a spicier aguachile. If sensitive to spice, use a milder pepper like a poblano or gradually add jalapeños, seeded, until desired spice level is reached.) 
• ¼ cup cilantro, chopped
• ¼ of a red onion, thinly sliced 
• Chili oil
• Something crunchy (tostadas, tortilla chips) for serving

Follow

1. Place watermelon, lime juice (I’d start with the juice of 3 limes and add accordingly), ginger, cilantro, garlic and tequila into a blender and blend until combined. Add agave (or honey). Season with salt. Taste and adjust accordingly. (This would be a good place to add more lime juice if desired.) 
2. Once the aguachile is to your liking, pass through a fine strainer into a bowl.
3. To plate, lay scallops on a rimmed plate or in a bowl that can hold liquid. Pour aguachile into the dish. I recommend ¼ cup per 6 slices of seafood. Drizzle lightly with olive oil 
4. Garnish with jalapeños, cilantro and red onion, drizzle with chili oil for an added kick, and serve with tortilla chips, if using.