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

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

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.