Shrimp, scallop, and watermelon aguachile

Adapted by
May 2022


Aguachile Broth:
Flesh of 1 watermelon
2 teaspoons ried chiltepin
16 ounces lime juice
1 tablepsoon sugar
2 ounces Ancho Reyes liqueur
Compressed Melon:
1 honeydew, halved lengthwise
2 ounces Ancho Reyes liqueur
Escabeche Sauce:
16 ounces apple cider vinegar
5 whole allspice berries
½ teaspoon thyme
½ teaspoon oregano
½ teaspoon coriander seeds
1 bay leaf
Pickled Watermelon Rind:
Watermelon rind, diced into ¼-inch cubes
Poached Shellfish:
3 ounces 16/20 shrimp, peeled and deveined
3 ounces bay scallops
Coconut Granita:
4 ounces coconut milk
1 ounce lime juice
To Assemble and Serve:
Chopped cilantro
3 avocados, sliced
Micro cilantro


For the Aguachile Broth

In a blender, blend watermelon flesh until liquified. Strain through a chinois. Return ½ gallon strained watermelon juice to the blender and add chiltepin, lime juice, salt, and sugar; blend. Strain through a chinois once more. Let cool. Refrigerate until needed.

For the Compressed Melon

Using a melon baller, scoop out 4 to 5 honeydew melon balls. Add melon balls and Ancho Reyes to a vacuum bag and seal to compress.

For the Escabeche Sauce

In a saucepan over medium-high heat, add all ingredients. Bring to a boil then remove from heat. Reserve.

For the Pickled Watermelon Rind

In a pot, bring 16 ounces Escabeche Sauce to a boil. Remove from heat and add watermelon rind. Let sit 8 hours (or overnight) to pickle.

For the Poached Shellfish

In a pot, bring 16 ounces Escabeche Sauce to a boil. Add shellfish and poach 1 minute. Strain the shellfish and shock in salted ice water. Strain once more. Small dice shellfish into ¼-inch pieces.

For the Coconut Granita

In a blender, add coconut milk and lime. Blend to incorporate. Transfer coconut mixture to a nonreactive container and place in the freezer. Scrape coconut ice every 1 hour until it reaches a granita consistency.

To Assemble and Serve

In a mixing bowl, toss to combine Poached Shellfish, Pickled Watermelon Rind, and chopped cilantro. In a serving bowl, form the aguachile mixture into a small mound. Add Compressed Melon in and around the bowl. Pour 3 ounces of the Aguachile Broth around the seafood. Lay the avocado slices over the shellfish mixture then scatter the Coconut Granita and micro cilantro over the plate.