Scallop Ceviche

Name: Scallop Ceviche
Total time: 30 min
Yield: Serves 6 to 8
Ingredients: Salt; 1 pound sea scallops; 1 tablespoon olive oil; 1 cup fresh ginger, peeled and chopped; 1/4 cup garlic cloves, peeled; 1 stalk lemongrass, chopped; 1 1/4 cups coconut water; 1 1/4 cups coconut milk; 1/2 cup fresh lime juice; 1 jalapeño, seeded and minced; 1/4 cup chives, finely chopped; 1 small red onion, finely chopped; 1/4 cup seeded and finely chopped tomato; Freshly ground black pepper; Ginger juice, grated from 1 large piece ginger, to taste; 3 tablespoons dried coconut, toasted, for garnish

Recipe from Aarón Sánchez

Adapted by Michael Ruhlman

Scallop Ceviche — Tony Cenicola/The New York Times. Food stylist: Jill Santopietro.

Total Time: 30 minutes
Rating: 4(116)
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Ingredients

Yield:Serves 6 to 8

Salt
1pound sea scallops
1tablespoon olive oil
1cup fresh ginger, peeled and chopped
¼cup garlic cloves, peeled
1stalk lemongrass, chopped
1¼cups coconut water
1¼cups coconut milk
½cup fresh lime juice
1jalapeño, seeded and minced
¼cup chives, finely chopped
1small red onion, finely chopped
¼cup seeded and finely chopped tomato
Freshly ground black pepper
Ginger juice, grated from 1 large piece ginger, to taste
3tablespoons dried coconut, toasted, for garnish

Ingredient Substitution Guide

Preparation

Step 1
Bring a large pot of water to a boil. Salt the water and boil scallops for 2 minutes. Using a slotted spoon, transfer them to an ice bath to cool. Thinly slice each into 3 or 4 pieces and refrigerate.
Step 2
Set a medium saucepan over medium-high heat and add the oil. When hot, add the ginger, garlic and lemongrass and sauté for 5 minutes. Pour in the coconut water and coconut milk, bring to a boil and simmer until aromatic, about 10 minutes. Cool to room temperature, then chill in the refrigerator. Strain the liquid;discard the solids.
Step 3
In a mixing bowl, combine the scallops, lime juice, cooled coconut liquid, jalapeño, chives, red onion and tomato. Season to taste with salt, pepper and ginger juice. Sprinkle with toasted coconut.

Ratings

4 out of 5

116 user ratings

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Cooking Notes

Elizabeth6 years ago

Why oh why boil the scallops?

Dr B6 years ago

You read my mind! Ceviche is “cooked” in the acid base of limes or lemons. Never ever boil the fish!!

YogaGimp4 years ago

I was flabbergasted at BOILING the scallops! That's a sacrilege! Aside from the fact that one can eat them raw, Dr B is correct!

OceanBeachSF3 years ago

As everyone has indicated, this recipe is for boiled scallops in a Thai-inspired broth. This is not what most consider ceviche. Omit the cooking part and slice raw scallops into thin coins and marinate in lime juice while you prepare the other ingredients. Then toss is all together. I found I didn’t need the coconut water either. The dish had plenty of broth but the coconut water would have diluted the flavors and turned it into a full on soup.

tracy morgan1 year ago

So I made this and didn’t add the coconut water as I imagined it would be runny. I used coconut milk. And it was still runny. I didn’t like it. Then a flash of how to salvage these pricey scallops crossed my mind and I boiled up some Nona Lim ramen noodles and voila. Hot noodles bumping up against the cool semi -ceviche (I didn’t boil then either but cooked them in lime juice). What was once a flop because a delight.

Laura3 years ago

This recipe takes an hour and a half from the prep to the cooling. I found the four steps that should have been ten quite aggravating. Skip it.