Scallop & Citrus Aguachile by Baro Restaurant’s Executive Chef, Brent Maxwell

Baro Restaurant‘s Executive Chef, Brent Maxwell, shared with us this Scallop & Citrus Aguachile recipe to try at home.

A super refreshing, slightly spicy dish. Aquachile is literally translated to chilli water. Traditional aguachile dishes are done with shrimps. Scallops are an excellent substitute. Fresh is always best. If you cannot find the smaller bay scallops, larger ones work just as well cut up into smaller pieces. We use aji Amarillo for this one. A Peruvian yellow chilli with a nice fruity, spicy flavour.
You can substitute another pepper if preferred.

Scallop & Citrus Aguachile

Scallop & Citrus Aguachile

Serves 6 portions

– Fresh bay scallops – 600g (100 per portion or more if preferred)
– 1 orange, peeled, segmented and cut into smaller pieces
– 1 grapefruit, peeled, segmented and cut into smaller pieces
– 1 pomelo, peeled, segmented and cut into smaller pieces
– 1 jalapeño – thinly sliced into rounds and soaked in ice water
– 1 red chili – thinly sliced into rounds and soaked in ice water
– 20 picked cilantro leaves
– 20 picked mint leaves
– 5 grams each of chopped mint and cilantro
– Olive oil

Aji Amarillo aguachile sauce

– 15g ginger
– 250ml lime juice
– 150ml aji Amarillo paste
– 125g peeled cucumber
– 1/2 bunch cilantro
– 10 grams Maldon salt

1. Combine all ingredients except cilantro and puree well in a blender.

2. Strain through a fine-mesh strainer.

3. Gently smash the cilantro and add to strained liquid.

4. Allow to steep overnight.

5. Strain out cilantro and reserve liquid.

For the cucumber

– 2 mini cucumber or 1 English cucumber
– 10 grams kosher or Maldon salt

1. Slice cucumbers into rounds.

2. Toss with salt and mint stems from picked mint

3. Place in bowl and cover

4. Allow to sit for 30 minutes

5. Remove cucumbers and rinse in cold water

6. Refrigerate for plating


1. Mix scallops, citrus, aji Amarillo liquid, chopped herbs (not the picked) and season to desired level.

2. Evenly distribute into bowls.

3. Garnish with cucumbers, red chilis, jalapeño and picked herbs. You could also mix the jalapeño, cucumbers, and red chilis with the scallop mix as well if desired.

4. Finish with a sprinkle of Maldon salt and olive oil.



About Demian Vernieri 636 Articles
Demian is an Argentinian retired musician, avid gamer and editor for the Montréal Guardian, Toronto Guardian, Calgary Guardian and Vancouver Guardian websites.