- Ingredients FOR SCALLOPS: 1 pound raw diver or bay scallops, 1-2 large limes, 1/4 of a red onion, very thinly sliced, splash white vinegar, pinch of salt and water to cover.

- Ingredients FOR AGUACHILE MARINADE: 1/2 cup fresh lime juice, 1 garlic clove, 1 cup cilantro, 2 jalapenos, sliced in half lengthwise, 1 serrano chili, sliced in half lengthwise and 1 teaspoon kosher salt.

- Method:

• Slice the scallops and place in a shallow serving dish in one layer if possible. Squeeze with enough lime to cover them, which will "cook" the scallops. Spinkle with a little salt. Turn scallops over as needed to cock both sides in the lime juice. This will take about 20 minutes.
• In a medium bowl, place the thinly-sliced red onions and season generously salt. Puor just enough water to cover the onions. Optional: Add a splash of white vinegar to enhance and bring out red color of the onion.
• Make the aguachile marinade: Place the ramaining ingredients in a blender and blend until smooth, for a full minute, scraping down sides as necessary. If you have excess lime juice marinating the scallops you can use some of this in the blender to make your 1/2 cup.
• Puor the aguachile marinade over the scallops and toss to coat. Drain the onions and scatter them over top, mixing them in slightly. Add cucumber or radisher if you like. Refrigerate 30 minutes or uo to 4 horus. This is best served cold.
• When ready to serve, taste the mixture and adjust the salt. Add avocado slices to the top, scater with fresh cilantro and an optional drizzle of olive oil.
• Serve with tortilla chips or mini tostadas on the side.