Scallop Ceviche Recipe

Name: Scallop Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 1 pound sea scallops; 1 tablespoon olive oil; 1 cup fresh ginger, peeled and chopped; 1/4 cup garlic cloves, peeled; 1 stalk lemongrass, chopped; 1 1/4 cups coconut water; 1 1/4 cups coconut milk; 1/2 cup fresh lime juice; 1 jalapeno, seeded and minced; 1/4 cup chives, finely chopped; 1 small red onion, finely chopped; 1/4 cup seeded and finely chopped tomato; Freshly ground black pepper; Ginger juice, grated from 1 large piece ginger, to taste; 3 tablespoons dried coconut, toasted, for garnish

Servings: persons

Salt
1 pound sea scallops
1 tablespoon olive oil
1 cup fresh ginger, peeled and chopped
1/4 cup garlic cloves, peeled
1 stalk lemongrass, chopped
1 1/4 cups coconut water
1 1/4 cups coconut milk
1/2 cup fresh lime juice
1 jalapeno, seeded and minced
1/4 cup chives, finely chopped
1 small red onion, finely chopped
1/4 cup seeded and finely chopped tomato
Freshly ground black pepper
Ginger juice, grated from 1 large piece ginger, to taste
3 tablespoons dried coconut, toasted, for garnish

1
Bring a large pot of water to a boil.
2
Salt the water and boil scallops for 2 minutes.
3
Using a slotted spoon, transfer them to an ice bath to cool.
4
Thinly slice each into 3 or 4 pieces and refrigerate.
5
Set a medium saucepan over medium-high heat and add the oil.
6
When hot, add the ginger, garlic and lemongrass and saute for 5 minutes.
7
Pour in the coconut water and coconut milk, bring to a boil and simmer until aromatic, about 10 minutes.
8
Cool to room temperature, then chill in the refrigerator.
9
Strain the liquid;discard the solids.
10
In a mixing bowl, combine the scallops, lime juice, cooled coconut liquid, jalapeno, chives, red onion and tomato.
11
Season to taste with salt, pepper and ginger juice.
12
Sprinkle with toasted coconut.

175

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: Salt, 1 pound sea scallops, 1 tablespoon olive oil, 1 cup fresh ginger, peeled and chopped, and more.

Yes, 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.

Scallop Ceviche

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