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Scallop Ceviche (Kinilaw na Scallops)

Scallop Ceviche (Kinilaw na Scallops)

Cost $25, save $15

Source: Recommended by CookPal

  • 15 Min
  • 6 Servings
  • $25

INGREDIENTS

  • Seafood

    • 12 ounces sea scallops

  • Condiments & Vinegars

    • ¾ cup spiced coconut vinegar
    • 1 ½ teaspoons calamansi juice
    • 1 pinch lemon zest

  • Oils and Fats

    • 1 tablespoon vegetable oil

  • Vegetables

    • 2 medium Roma tomatoes, chopped
    • 🧅 ½ cup chopped red onion
    • 1 tablespoon minced fresh ginger
    • 1 Thai chile pepper, seeded and minced
    • ¼ cup bias-sliced green parts of green onions

  • Other

    • 1 tablespoon coarsely chopped garlic (Optional)
    • Fleur de sel to taste

STEPS

1

Mix scallops with spiced coconut vinegar in a large bowl. Cover and chill for 15 minutes or to desired firmness. Drain immediately, reserving vinegar, and arrange on small plates or in quartered coconut shells.

2

Heat oil in a pan over medium heat. Add garlic; cook and stir until golden brown and lightly crispy, about 3 to 5 minutes.

3

Mix tomatoes, red onion, ginger, Thai chile pepper, and calamansi juice with reserved vinegar. Top scallops with tomato mixture and sprinkle with green onions and fried garlic. Finish with lemon zest and fleur de sel.

NUTRIENTS

Per 1 serving

🔥

101

Calories

  • 10
    Protein
  • 4
    Carbs
  • 3
    Fats

💡 Ensure the scallops are fresh and properly rinsed for optimal taste.You can substitute calamansi juice with lime juice if it's unavailable.Serve immediately after preparation to retain the freshness and acidity of the dish.