SCALLOP CEVICHE

Scallop Ceviche image

Provided by Michael Ruhlman

Time 30m

Yield Serves 6 to 8

Number Of Ingredients 16

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

Steps:

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.
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.
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.

Nutrition Facts : @context http, Calories 161, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 10 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 7 grams, Sodium 429 milligrams, Sugar 2 grams, TransFat 0 grams

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