Recipe information
Ingredients for - Scallop Ceviche (Kinilaw na Scallops)
1. Sea scallops, rinsed and sliced in half horizontally - 12 ounces
2. Spiced coconut vinegar - ¾ cup
4. Coarsely chopped garlic (Optional) - 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
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.