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