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White Miso & Yuzu Scallop Aguachile

White Miso & Yuzu Scallop Aguachile

A collision of Mexican street food and Japanese precision. Sweet, raw sea scallops are "cooked" for exactly four minutes in an electric, umami-rich broth of yuzu, serrano, and white miso, then finished with smoky charred avocado.

Kenji Nakamura
Kenji Nakamura
Prep: 15 minutes
0
4
easy
appetizer
rawfusionsummeracid-cured+1

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Timeline

15 minutes
0m5m10m15m
Blend Aguachile Broth
5m
Slice Scallops
3m
Cure Scallops
4m
Char Avocado
3m
Prep Garnishes
2m
Assemble and Plate
2m

Ingredients

  • 1 lb dry-packed sea scallops(Sushi-grade. Must be dry-packed; wet-packed will water down the cure.)
  • 1/4 cup yuzu juice(Bottled 100% yuzu juice is fine if fresh is unavailable)
  • 1/4 cup fresh lime juice(Freshly squeezed)
  • 1 tbsp white miso paste(Sweet white miso (shiro miso))
  • 1 whole serrano chili(Stem removed. Remove seeds for a milder aguachile.)
  • 1/2 cup fresh cilantro(Leaves and tender stems, loosely packed)
  • 1 tsp toasted sesame oil
  • 1 whole firm-ripe avocado(Halved and pitted)
  • 1/2 whole Persian cucumber(Thinly sliced)
  • 1/2 whole Granny Smith apple(Cut into brunoise (tiny dice))
  • 1/2 tsp flaky sea salt(Like Maldon)
  • 1/4 cup aguachile broth(Reserved from step 3)

Instructions

  1. 1

    I always start with the broth. In a blender, combine 1/4 cup yuzu juice, 1/4 cup fresh lime juice, 1 tbsp white miso paste, 1 whole serrano chili, 1/2 cup fresh cilantro, and 1 tsp toasted sesame oil. Blend on high until screaming green and completely smooth. Set this aside. The miso is the secret here—it emulsifies the acidic juices and adds a hit of glutamic acid that bridges the gap between Tokyo and Sinaloa.

    5 min

    Tip: If your blender struggles with small volumes, add a splash of cold water, but try to avoid it to keep the acid sharp.

  2. 2

    Take your 1 lb dry-packed sea scallops and slice them horizontally into 1/4-inch coins. Remove the tough crescent-shaped muscle on the side of the scallop if it's still attached.

    3 min

    Tip: Popping the scallops in the freezer for 10 minutes before slicing makes getting perfectly even coins much easier.

  3. 3

    Here's where the science happens. Place the sliced scallops in a non-reactive glass or stainless bowl and pour over exactly half of your blended aguachile broth (reserve the rest). Set a timer for 4 minutes. Why 4 minutes? The citric acid denatures the scallop proteins, turning them opaque and snappy on the outside, while leaving the center buttery and raw. Go to 10 minutes and you're eating pencil erasers.

    4 min

    Tip: Toss the scallops gently halfway through the cure to ensure they cook evenly.

  4. 4

    While the scallops cure, let's play with fire. Take your 1 whole firm-ripe avocado. Hit the cut side hard with a kitchen blowtorch until nicely charred and smoky. (If you don't have a torch, sear cut-side down in a ripping hot, dry cast iron skillet for 1 minute). Scoop out the flesh and dice it.

    3 min

    Tip: The charred avocado adds a mock-mezcal smokiness without muddying our pristine green broth.

  5. 5

    Prep your textural garnishes quickly before the timer goes off. Very thinly slice your 1/2 whole Persian cucumber and brunoise (tiny dice) the 1/2 whole Granny Smith apple. The apple brings a malic acid tartness that plays beautifully with the citric acid of the yuzu.

    2 min

  6. 6

    Time to build. Use a slotted spoon to arrange the cured scallops on a chilled platter. Pour the reserved, un-diluted aguachile broth over the top. Scatter your charred avocado, cucumber slices, and green apple around the scallops. Finish with a generous pinch of 1/2 tsp flaky sea salt. Serve immediately.

    2 min

    Tip: Serve with tostadas, plantain chips, or crispy nori sheets.

Chef's Notes

My kitchen in the summer feels like a sauna, which is exactly why I developed this dish. When I need something cold, electric, and sharp, this is what I make. The key to this recipe is trusting the clock. The difference between a 4-minute cure and an 8-minute cure in high-acid environments is astronomical. Keep it brief, keep it cold, and don't skip the white miso—it's the invisible architect holding the whole flavor profile together.

Frequently Asked Questions

How long does White Miso & Yuzu Scallop Aguachile take to make?

White Miso & Yuzu Scallop Aguachile takes about 15 minutes total. That includes 15 minutes of prep.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for White Miso & Yuzu Scallop Aguachile?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for White Miso & Yuzu Scallop Aguachile?

The main ingredients are: dry-packed sea scallops, yuzu juice, fresh lime juice, white miso paste, serrano chili, fresh cilantro, toasted sesame oil, firm-ripe avocado, Persian cucumber, Granny Smith apple, flaky sea salt, aguachile broth.

What type of meal is White Miso & Yuzu Scallop Aguachile?

White Miso & Yuzu Scallop Aguachile is categorized as: appetizer.