Scallops Ceviche

Serve garnished with toasted coconut sprinkled on top.

Serves: 4

Ingredients

1 pound sea scallops
Salt, as required
1 cup chopped ginger
1/4 cup whole peeled garlic cloves
1 lemongrass stalk, 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
2 tablespoons coconut, toasted

Method

  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.
  2. 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.
  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.

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