Scallop Ceviche

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  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 4 servings
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1 pound sea scallops


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


  1. 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.
  2. 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.
  3. 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.