Coconut Scallop Ceviche Recipe

Name: Coconut Scallop Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 pieces Super fresh scallops, sliced in half; 1 cup freshly squeezed lime juice (or enough to cover scallops); 8 ounces Can Coconut Milk; 1 splash Coconut Water; 2 pieces Kafir Lime Leaves; 1 piece 2 inches of Ginger + 1 tbls minced; 2 pieces Lemongrass; 2 teaspoons red curry paste; 1 piece Medium shallot minced; 4 tablespoons Minced Mint; 4 tablespoons Minced Coriander; 2-3 pieces Thai Chili (to taste) minced; 1 bunch Scallions; 1 pinch Palm Sugar (brown sugar works too)

Servings: persons

24 pieces Super fresh scallops, sliced in half
1 cup freshly squeezed lime juice (or enough to cover scallops)
8 ounces Can Coconut Milk
1 splash Coconut Water
2 pieces Kafir Lime Leaves
1 piece 2 inches of Ginger + 1 tbls minced
2 pieces Lemongrass
2 teaspoons red curry paste
1 piece Medium shallot minced
4 tablespoons Minced Mint
4 tablespoons Minced Coriander
2-3 pieces Thai Chili (to taste) minced
1 bunch Scallions
1 pinch Palm Sugar (brown sugar works too)

1
Place scallops and lime juice in a large glass jar with a tight fitting lid, making sure the lime covers the scallops. Give it a good shake, and put in the fridge while you prep the rest of the ingredients. Give the jar a spin whenever you walk past the fridge. Let cook for at least 1 hour
2
In a small saucepan, simmer the coconut milk, coconut water, lemongrass, kafir lime leaves, sugar, red curry paste and ginger until it thickens, and has been reduced to about 1/3 of liquid. You'll know its done when you can draw a line on the back of a spoon. Strain, set aside and let cool
3
Mix herbs, chilies, minced ginger, and shallot. Season with Salt
4
When you are ready to serve, gently mix scallops with coconut cream mix and herbs. Check for seasonings, and sprinkle with scallions. Serve with tostadas, or crackers and an ice cold margarita!

199

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 24 pieces Super fresh scallops, sliced in half, 1 cup freshly squeezed lime juice (or enough to cover scallops), 8 ounces Can Coconut Milk, 1 splash Coconut Water, and more.

Yes, Coconut Scallop Ceviche falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Coconut Scallop Ceviche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions