Scallops with aguachile and passion fruit recipe

Aguachile is ‘fire water’, a blend of chillies and lime used in Mexican cooking, but this version is made with passion fruit. You can use other raw fish – bream, sea bass or tuna are all good – and replace the mango with cherry tomatoes (halved or quartered). 

This is a very simple dish. The result completely outweighs the effort. M&S stocks little pouches of passionfruit pulp, which makes it easier. There is 1½ tbsp of pulp – including seeds – in every passion fruit so you can work out how much you need if you’re using the pouches.


Prep time: 20 minutes




For the aguachile

  • 1 green chilli, halved, deseeded and chopped
  • 90g cucumber, peeled and chopped
  • 1 small garlic clove, grated to a purée
  • 30g fresh coriander leaves, chopped
  • 3 tbsp extra virgin olive oil
  • pulp from 4 passion fruit (juice only, no seeds)
  • lime juice, to taste (you might not think it needs any)

For the scallops

  • ½ firm (just ripe) mango
  • juice of 2 limes
  • 2 small (just ripe) avocados
  • 400g totally fresh scallops (with their roes, if possible)
  • pulp from 8 passion fruit
  • ½ long shallot, finely chopped
  • ½ small red onion, very finely sliced
  • ½ red chilli, deseeded and very finely sliced


1. To make the aguachile, put all the ingredients in a blender with three tablespoons of water and some salt and pepper, then blitz. Scrape down the sides of the blender every so often to ensure that everything is puréed. Check the seasoning.

2. Peel the mango and cut it into little cubes. Immediately squeeze lime juice over them. Halve and stone the avocados, then peel off the skin and cut the flesh into small chunks. Squeeze lime juice on these and season.

3. Remove and discard the little muscle from the scallops – it’s the firm white bit on the side that becomes chewy when it’s cooked – and carefully wash them. Pat them dry. If they’re thick, cut them in half horizontally.

4. Sieve the passion fruit pulp to remove the seeds, then put about a third of the seeds back into the juice.

5. Divide the aguachile between four plates – don’t use it all if you don’t think you need it – and arrange everything else on top, spooning the passion fruit in little puddles. Serve.

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