Scallop Ceviche Recipe

Name: Scallop Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound sea scallops; Salt; 1 cup chopped ginger; 1/4 cup whole peeled garlic cloves; 1 stalk lemongrass, 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, for seasoning; 2 tablespoons coconut, toasted

Servings: persons

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

1
Bring a pot of water to a boil, salt the water, and then cook scallops in the water for 2 minutes.
2
Remove from boiling water and submerge immediately into an ice bath.
3
When cool, thinly slice scallops into 3 to 4 slices each.
4
In a medium saucepan, combine 1 cup of chopped ginger, garlic, and lemongrass and saute in olive oil for 5 minutes.
5
Add coconut milk and coconut water and cook for another 10 minutes, until it becomes aromatic.
6
Strain the liquid and allow it to cool, discard the solids.
7
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.
8
Serve garnished with toasted coconut sprinkled on top.

176

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: 1 pound sea scallops, Salt, 1 cup chopped ginger, 1/4 cup whole peeled garlic cloves, 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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