Scallop Aguachile With Jalapeño, Cucumber, And Avocado Recipe

• 1 pound very fresh dry-packed sea scallops, sliced horizontally into 1/4 inch thick rounds (see note)
• Sea or kosher salt
• 2 medium jalapeno peppers, stemmed and seeded and roughly chopped (about 3 tablespoons)
• 3 tablespoons water
• 1/4 cup diced seeded cucumber plus 3/4 cup seeded and thinly sliced cucumber half-moons, divided
• 4 tablespoons fresh juice from 4 limes
• 1/4 cup loosely packed cilantro leaves and tender stems, roughly chopped
• Freshly ground black pepper
• 1/2 cup thinly sliced red onion
• Tostadas and avocado, for serving

1. Arrange scallops in an even layer on a large plate and sprinkle all over with salt. Cover with plastic and refrigerate for at least 1 hour and up to 2 hours.
2. Meanwhile, blend jalapenos with water in a blender or with an immersion blender until thoroughly blended. Add diced cucumber and blend until pureed. Add lime juice and cilantro and blend until cilantro is finely chopped. Season with salt and pepper.
3. In a mixing bowl, toss scallops with jalapeno-lime marinade, onion, and remaining cucumber half-moons. Season once more with salt and pepper and serve right away with tostadas and avocado.

kosher salt, peppers, water, cucumber, fresh juice from, cilantro, freshly ground black pepper, red onion, avocado

Taken from www.seriouseats.com/recipes/2014/09/scallop-aguachile-ceviche-cucmber-recipe.html (may not work)