Scallop Ceviche

Ingredients

• Salt
• 1 pound sea scallops
• 1 tablespoon olive oil
• 1 cup fresh ginger, peeled and chopped
• ¼ cup garlic cloves, peeled
• 1 stalk lemongrass, chopped
• 1 ¼ cups coconut water
• 1 ¼ cups coconut milk
• ½ cup fresh lime juice
• 1 jalapeño, seeded and minced
• ¼ cup chives, finely chopped
• 1 small red onion, finely chopped
• ¼ 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

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    213 calories; 13 grams fat; 9 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 11 grams protein; 18 milligrams cholesterol; 360 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 6 to 8

Preparation

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

30 minutes