Scallop Ceviche (Kinilaw na Scallops) recipe
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Ingredients
- 12 ounces sea scallops, rinsed and sliced in half horizontally ¾ cup spiced coconut vinegar 1 tablespoon vegetable oil, or as needed 1 tablespoon coarsely chopped garlic 2 medium Roma tomatoes, chopped ½ cup chopped red onion 1 tablespoon minced fresh ginger 1 Thai chile pepper, seeded and minced 1 ½ teaspoons calamansi juice ¼ cup bias-sliced green parts of green onions 1 pinch lemon zest fleur de sel to taste
Nutrition Info
- 100.8 caloriescarbohydrate: 4.2 gcholesterol: 18.5 mgfat: 2.8 gfiber: 0.6 gprotein: 9.9 gsaturatedFat: 0.4 gservingSize: -sodium: 146 mgsugar: 1.3 gtransFat: : -unsaturatedFat: : -
Directions Scallop Ceviche (Kinilaw na Scallops)
Directions
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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.
Heat oil in a pan over medium heat. Add garlic, cook and stir until golden brown and lightly crispy, 3 to 5 minutes.
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.