An acidic marinade is all that is needed to cook this spicy and sour scallop ceviche. You can also serve the scallops on toasted sesame crackers. As with all ceviches, the acidic marinade "cooks" the seafood without heat-and it happens pretty quickly. So it's good to make this at the last minute and set it out just before people dig in.
Ingredients
- ounces sea scallops, rinsed and: 12 piece (sliced in half horizontally)
- spiced coconut vinegar: 0.75 cup
- vegetable oil: 1 Tbsp (or as needed)
- garlic: 1 Tbsp (coarsely chopped, optional)
- medium Roma tomatoes: 2 piece (chopped)
- red onion: 0.5 cup (chopped)
- fresh ginger: 1 Tbsp (minced)
- Thai Chili pepper: 1 piece (minced)
- ½ teaspoons calamansi juice: 1 piece
- bias-sliced green parts of green onions: 0.25 cup
- pinch lemon zest: 1 piece
- fleur de sel: (to taste)
Metric Conversion
Stages of cooking
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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.
-
Heat oil in a pan over medium heat. Add garlic; cook and stir until golden brown and lightly crispy, 3 to 5 minutes.
-
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.
