Scallop Ceviche

Total Time:
20 min
5 min
15 min

4 servings

  • 1 pound sea scallops
  • Salt
  • 1 cup chopped ginger
  • 1/4 cup whole peeled garlic cloves
  • 1 stalk lemongrass, roughly chopped
  • 1 tablespoon olive oil
  • 10 ounces coconut milk
  • 10 ounces coconut water
  • 1/2 cup fresh lime juice
  • 1 jalapeno, finely diced
  • 1/4 cup finely chopped chives
  • 1 red onion, thinly sliced
  • 1/4 cup tomato, diced
  • Freshly ground black pepper
  • Ginger juice, for seasoning
  • 2 tablespoons coconut, toasted
  • 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.

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    Scallop Ceviche

    Recipe courtesy of Food Network Kitchen