Total:
20 min
Active:
5 min
Yield:
4 servings
Level:
None

Ingredients

Directions

Bring a pot of water to a boil, salt the water, and then cook scallops in the water for 2 minutes. Remove from boiling water and submerge immediately into an ice bath. When cool, thinly slice scallops into 3 to 4 slices each.

In a medium saucepan, combine 1 cup of chopped ginger, garlic, and lemongrass and saute in olive oil for 5 minutes. Add coconut milk and coconut water and cook for another 10 minutes, until it becomes aromatic. Strain the liquid and allow it to cool, discard the solids.

In a mixing bowl combine scallops, lime juice, strained coconut liquid, jalapeno, chives, red onion, and tomato; season, to taste, with salt, pepper, and ginger juice. Serve garnished with toasted coconut sprinkled on top.

IDEAS YOU'LL LOVE

Scallop Ceviche

Recipe courtesy of Guillermo Pernot

Scallop Ceviche

Recipe courtesy of Zocalo

Scallop Ceviche

Recipe courtesy of Food Network Kitchen

Snappy Scallop Ceviche

Recipe courtesy of Ingrid Hoffmann

Shrimp and Scallop Ceviche

Recipe courtesy of No Author

Grilled Scallop Ceviche

Recipe courtesy of John Stage|Nancy Radke

Tomatillo Scallop Ceviche

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking