Scallop Ceviche (Aaron Sanchez) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 pound sea scallops |
salt |
1 cup chopped ginger |
1/4 cup whole peeled garlic cloves |
1 stalk lemongrass, roughly chopped |
1 tablespoon olive oil |
10 ounces coconut milk |
10 ounces coconut water |
1/2 cup fresh lime juice |
1 jalapeno, finely diced |
1/4 cup finely chopped chives |
1 red onion, thinly sliced |
1/4 cup tomato, diced |
freshly ground black pepper |
ginger juice, for seasoning |
2 tablespoons coconut, toasted |
Directions:
1. 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.
2. 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.
3. In a mixing bowl combine scallops, lime juice, strained coconut liquid, jalapeno, chives, red onion, and tomato; season, to taste, with salt, pepper, and ginger juice. Serve garnished with toasted coconut sprinkled on top.
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