Scallop Ceviche

Recipe Ingredients

1 lb	454g / 16oz	Sea scallops
		Salt - as needed
1 cup	146g / 5.1oz	Chopped ginger
1/4 cup	59ml	Whole peeled garlic cloves
1		Lemongrass stalk - roughly chopped
1 tablespoon	15ml	Olive oil
10 oz	284g	Coconut milk
10 oz	284g	Coconut water
1/2 cup	118ml	Fresh lime juice
1		Jalapeño - finely diced
1/4 cup	36g / 1.3oz	Finely-chopped chives
1		Red onion - thinly sliced
1/4 cup	15g / 0.5oz	Tomato - diced
		Freshly-ground black pepper - to taste
		Ginger juice - for seasoning
2 tablespoons	30ml	Coconut - toasted

Recipe Instructions

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, jalapeño, chives, red onion, and tomato; season, to taste, with salt, pepper, and ginger juice. Serve garnished with toasted coconut sprinkled on top.

This recipe yields 4 servings.

Source:
MELTING POT with Aaron Sanchez - (Show # MP-1A03) - from the TV FOOD NETWORK

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