Cooking Index - Cooking Recipes & IdeasScallop Ceviche Recipe - Cooking Index

Scallop Ceviche

Type: Fish, Shellfish
Serves: 4 people

Recipe Ingredients

1 lb 454g / 16ozSea scallops
  Salt - as needed
1 cup 146g / 5.1ozChopped ginger
1/4 cup 59mlWhole peeled garlic cloves
1   Lemongrass stalk - roughly chopped
1 tablespoon 15mlOlive oil
10 oz 284gCoconut milk
10 oz 284gCoconut water
1/2 cup 118mlFresh lime juice
1   Jalapeño - finely diced
1/4 cup 36g / 1.3ozFinely-chopped chives
1   Red onion - thinly sliced
1/4 cup 15g / 0.5ozTomato - diced
  Freshly-ground black pepper - to taste
  Ginger juice - for seasoning
2 tablespoons 30mlCoconut - 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.

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


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