Coconut Cream Scallop Seviche

1. 1

   In a medium glass bowl, combine the lime juice, vinegar, mirin, ginger and garlic.

2. 2

   Stir in the scallops and refrigerate for 30 minutes.

3. 3

   Meanwhile, in a medium saucepan, simmer the coconut milk over moderate heat, stirring occasionally, until reduced to 1/2 cup, about 20 minutes.

4. 4

   Let cool completely, stirring occasionally.

5. 5

   Drain the scallops and return them to the bowl.

6. 6

   Stir in the reduced coconut milk, red bell pepper, pineapple, chives and crushed red pepper and season with salt and pepper.

7. 7

   Refrigerate the seviche for 1 hour.

8. 8

   Let the seviche stand at room temperature for 10 minutes and stir before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.