Scallop Ceviche

(serves 4-6)

1 pound sea scallops
to taste 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 jalapeño finely diced
1/4 cup finely chopped chives
1 red onion, thinly sliced
1/4 cup tomato, diced
to taste:
freshly ground black pepper
ginger juice, for seasoning
2 tablespoons coconut, toasted

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.

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.

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.


Centrico Home Page Menus Drinks Gallery Private Parties Reviews Profiles { Recipes } Contact Myriad Home 211 West Broadway New York NY phone 212-431-0700	Braised Short Ribs Slow Roasted Suckling Pig { Scallop Ceviche } Scallop Ceviche (serves 4-6) 1 pound sea scallops to taste 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 jalapeño finely diced 1/4 cup finely chopped chives 1 red onion, thinly sliced 1/4 cup tomato, diced to taste: freshly ground black pepper ginger juice, for seasoning 2 tablespoons coconut, toasted 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. 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. 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.
Back to Top of Page