Scallop Ceviche
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 339
- Total Fat
- 20
- Saturated Fat
- 15
- Carbohydrates
- 25
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 18
- Cholesterol
- 27
- Sodium
- 894
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
Ingredients
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
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.