I know it has been some time since I have shared any recipes, or anything for that matter. But the blogging has started up again and I am back and with a new format and a LOT of yummy things to share with you! Don’t forget there will also be lots of  nutrition and wellness tips as well!

This summer is definitely one I will never forget. I am positive that this is not the end to my love for adventure and travel, it has just begun (sorry Mama).  Finding a balance between your state of wellbeing and at the same time an exciting and fulfilling life is what I am striving for.

This summer has been filled with…

Lots of excitement… laughter… crying…cooking…eating…gardens… ocean activities….cervesas (mainly Tecate & Bintang).. spicy stuff… wild nights… chopping wood…fishing….bug bites…tequila…bronzing…bikinis…language learning… life lessons… motos…health coaching…. B vitamins… coconuts… greens… raw fish…nutrition talks…airplanes…weddings… babies….and times I will never forget. I will be posting food from all my travels, but I am  going to start with one of my favorites. This was taught to me 2 days ago by a local friend in San Juanico, Mexico.

aqua chile


My teacher Greis and I.


The scallops in this recipe are marinated in a  spicy citrus blend until slightly cured, and served with crisp, crunchy tostadas or tortilla chips. I used local scallops because they were fresh and came from the water I surfed in that morning!! Not to brag 😉

Aguachile //  About 8 appetizer servings

.    1.5 lbs scallops, shrimp or abalone (cut into thin slices)

.    1 cup fresh lime juice

.    4-6 Serrano chilies  (or any hot chilies)

.    3  garlic cloves

.    1 cucumber thinly sliced cucumber

.    ½ red onion thinly sliced

.    2 tbsp sea salt, can add more salt to taste

.    2 tbsp oregano

.    2 tbsp garlic salt

.    1 avocado

.    8-10 tostadas  ( I make my own from corn tortillas and bake them)


Place chilies, garlic, lime juice and salt in a blender and blend on high until smooth.

In a glass Pyrex dish, line the scallops in the bottom of the dish. Pour a portion of the lime mixture over scallops, then add slices of the red onion over scallops. Then make another layer of scallops and again pour some of the lime mixture  and add  the red onions  to the next layer.

Lightly spread salt, oregano and garlic salt over mixture. For the top layer you will add cucumber slices,  onions, chopped cilantro, and remaining spices and lime mixture to the dish.

Cover and refrigerate for at least 30-45 minutes, stirring occasionally, until the scallops  just start to turn opaque.

After marinated and ready to eat place into bowls or on tostadas and serve with slices of avocado. Enjoy with a nice cold cervesa!

Note: Slice off the tip of a Serrano and taste it. If it is very hot, split the chilies and remove the stems and seeds. If it is mild, leave them.



About Skinny Fat Kids

I am a fat kid at heart. I don’t start a day without planning a meal; whether it is cooking with friends or trying out a new spot. It might have something to do with being a Mexican/Italian.. Since I was young I loved to help out in the kitchen and was open to all types of food. I appreciate what cooking comes along with… Family, friends and times you will never forget. Food for me is something that you can make taste good even though it is healthy! People have no idea how easy it is to throw together a perfectly well balanced meal that provides them with all the essential nutrients one needs. Each of us have your unique genetic needs, tastes, backgrounds which can be factored into your food and nutrition plan. “Change is one constant in our lives.” You can rid disease and illness through food. Food is something people do not clearly understand. I strongly believe in cooking with local, seasonal, organic, and nutrient-rich ingredients as best as you can. It is essential to eat only grass fed dairy and meat because they provide more essential nutrients as well as high levels of vitamins. Having a garden and knowing where your food comes from is essential! I owe a lot to my mom who many can attest that she is a GREAT entertainer. She seems to always be having a “dinner party” and always throws together something delicious. My objective in this blog is to share my love and knowledge of food and cooking with all you peeps. I want to give you all ideas on how easy it is to eat healthy and make food taste good. I want the standard american diet to be something of the past… TBC
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One Response to Aquachile

  1. lifepirate says:

    Great post. Agua Chile is the shit. Case and I had it for the first time under an overpass outside of San Jose Del Cabo. How does the Motel Mexicola version compare to the true loc dawg one?

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