1. In a glass bowl, toss the scallops with the lime juice. Cover
and refrigerate for about 45 minutes, stirring occasionally, until
the scallops just start to turn opaque.
2. Meanwhile, in a blender, combine the jalapeño with the
chopped cucumber, garlic, cilantro, parsley, mint, oil and water
and puree until very smooth. Season the aguachile with salt.
3. Pour off all but 2 tablespoons of the lime juice from the
scallops. Add 3 to 4 tablespoons of the aguachile to the scallops
and mix well; reserve the remaining aguachile for another use.
Fold in the onion and the thinly sliced cucumber and season with
salt. Spoon into bowls or glasses and serve with tostadas or
tortilla chips. —David Goody