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Scallop Ceviche (Kinilaw na Scallops)
Scallop Ceviche (Kinilaw na Scallops)
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Tangy coconut vinegar ceviche with scallops, tomatoes, onions, ginger, and calamansi juice.
Ingredients:
  • 12 ounces sea scallops, rinsed and sliced in half horizontally
  • 0.75 cup spiced coconut vinegar
  • 1 tablespoon vegetable oil, or as needed
  • 1 tablespoon coarsely chopped garlic
  • 2 medium Roma tomatoes, chopped
  • 0.5 cup chopped red onion
  • 1 tablespoon minced fresh ginger
  • 1 Thai chile pepper, seeded and minced
  • 1.5 teaspoons calamansi juice
  • 0.25 cup bias-sliced green parts of green onions
  • 1 pinch lemon zest
  • fleur de sel to taste
Instructions:
  • Combine scallops and spiced coconut vinegar in a large bowl. Refrigerate for 15 minutes or until desired firmness. Drain, saving the vinegar. Plate the scallops on small plates or in quartered coconut shells.
  • In a pan over medium heat, sauté garlic in oil until golden brown and crispy, about 3 to 5 minutes.
  • Combine the tomatoes, red onion, ginger, Thai chile, and calamansi with the reserved vinegar. Spoon the tomato mixture over the scallops and garnish with green onions and fried garlic. Finish by sprinkling with lemon zest and a touch of fleur de sel for added flavor.

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