Scallop Ceviche Recipe - Cooking Index
Scallop Ceviche Recipe - Cooking Index
| 1 lb | Sea scallops | |
| Salt - as needed | ||
| 1 cup | Chopped ginger | |
| 1/4 cup | Whole peeled garlic cloves | |
| 1 | Lemongrass stalk - roughly chopped | |
| 1 tablespoon | Olive oil | |
| 10 oz | Coconut milk | |
| 10 oz | Coconut water | |
| 1/2 cup | Fresh lime juice | |
| 1 | Jalapeño - finely diced | |
| 1/4 cup | Finely-chopped chives | |
| 1 | Red onion - thinly sliced | |
| 1/4 cup | Tomato - diced | |
| Freshly-ground black pepper - to taste | ||
| Ginger juice - for seasoning | ||
| 2 tablespoons | Coconut - toasted |
Bring a pot of water to a boil, salt the water, and then cook scallops in the water for 2 minutes. Remove from boiling water and submerge immediately into an ice bath. When cool, thinly slice scallops into 3 to 4 slices each.
In a medium saucepan, combine 1 cup of chopped ginger, garlic, and lemongrass and saute in olive oil for 5 minutes. Add coconut milk and coconut water and cook for another 10 minutes, until it becomes aromatic. Strain the liquid and allow it to cool, discard the solids.
In a mixing bowl combine scallops, lime juice, strained coconut liquid, jalapeño, chives, red onion, and tomato; season, to taste, with salt, pepper, and ginger juice. Serve garnished with toasted coconut sprinkled on top.
This recipe yields 4 servings.
Source:
MELTING POT with Aaron Sanchez - (Show # MP-1A03) - from the TV FOOD NETWORK
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