Name: Scallop Ceviche (Kinilaw na Scallops)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6 servings
Ingredients: 12 ounces sea scallops, rinsed and sliced in half horizontally; 0.75 cup spiced coconut vinegar; 1 tablespoon vegetable oil, or as needed; 1 tablespoon coarsely chopped garlic; 2 medium Roma tomatoes, chopped; 0.5 cup chopped red onion; 1 tablespoon minced fresh ginger; 1 Thai chile pepper, seeded and minced; 1.5 teaspoons calamansi juice; 0.25 cup bias-sliced green parts of green onions; 1 pinch lemon zest; fleur de sel to taste

Ingredients

Instructions

Step 1

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.
Step 2

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

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.

Enjoy your meal!