Name: Scallop Ceviche (Kinilaw na Scallops)
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Sea scallops, rinsed and sliced in half horizontally - 12 ounces; Spiced coconut vinegar - ¾ cup; Vegetable oil, or as needed - 1 tablespoon; Coarsely chopped garlic (Optional) - 1 tablespoon; Roma tomatoes, chopped - 2 medium; Chopped red onion - ½ cup; Minced fresh ginger - 1 tablespoon; Thai chile pepper, seeded and minced - 1; Calamansi juice - 1 ½ teaspoons; Bias-sliced green parts of green onions - ¼ cup; Lemon zest - 1 pinch; Fleur de sel to taste - 1 pinch

Ingredients for - Scallop Ceviche (Kinilaw na Scallops)

1. Sea scallops, rinsed and sliced in half horizontally 12 ounces

2. Spiced coconut vinegar ¾ cup

3. Vegetable oil, or as needed 1 tablespoon

4. Coarsely chopped garlic (Optional) 1 tablespoon

5. Roma tomatoes, chopped 2 medium

6. Chopped red onion ½ cup

7. Minced fresh ginger 1 tablespoon

8. Thai chile pepper, seeded and minced 1

9. Calamansi juice 1 ½ teaspoons

10. Bias-sliced green parts of green onions ¼ cup

11. Lemon zest 1 pinch

12. Fleur de sel to taste 1 pinch

How to cook deliciously - Scallop Ceviche (Kinilaw na Scallops)

1 . Stage

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.

2 . Stage

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

3 . Stage

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.