Scallop Ceviche (Kinilaw na Scallops)

Scallop Ceviche (Kinilaw na Scallops)

Sea scallops "cooked" in coconut vinegar are topped with tomatoes, onion, ginger, and a drizzle of calamansi juice in this easy ceviche recipe.

Preparation Time
15 mins
Cooking Time
5 mins
Total Time
20 mins
Calories
101 Calories

Recipe Instructions

Step 1
Mix scallops with spiced coconut vinegar in a large bowl. Cover and chill 15 minutes or to desired firmness. Drain immediately, reserving vinegar, and arrange on small plates or in quartered coconut shells.
Step 2
Heat oil in a pan over medium heat. Add garlic; cook and stir until golden brown and lightly crispy, 3 to 5 minutes.
Step 3
Mix tomatoes, red onion, ginger, Thai chile, and calamansi with reserved vinegar. Top scallops with tomato mixture and sprinkle with green onions and fried garlic. Finish with a sprinkle of lemon zest and fleur de sel.

Ingredients

  • 1 tablespoon vegetable oil, or as needed
  • 1 tablespoon minced fresh ginger
  • fleur de sel to taste
  • 1 pinch lemon zest
  • 1 tablespoon coarsely chopped garlic
  • 12 ounces sea scallops, rinsed and sliced in half horizontally
  • 2 medium Roma tomatoes, chopped
  • 1 Thai chile pepper, seeded and minced
  • 0.5 cup chopped red onion
  • 0.75 cup spiced coconut vinegar
  • 1.5 teaspoons calamansi juice
  • 0.25 cup bias-sliced green parts of green onions

Categories

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