Scallop Ceviche (Kinilaw na Scallops)

Name: Scallop Ceviche (Kinilaw na Scallops)
Total time: 35
Yield: 6
Ingredients: 12 ounces sea scallops, rinsed and sliced in half horizontally; ¾ cup spiced coconut vinegar; 1 tablespoon vegetable oil, or as needed; 1 tablespoon coarsely chopped garlic (Optional); 2 medium Roma tomatoes, chopped; ½ cup chopped red onion; 1 tablespoon minced fresh ginger; 1 Thai chile pepper, seeded and minced; 1 ½ teaspoons calamansi juice; ¼ cup bias-sliced green parts of green onions; 1 pinch lemon zest; fleur de sel to taste

Recipe by Yana Gilbuena from allrecipes.com

Dinner,Appetizer 35 Mins.

Ingredients

6 servings

•

12 ounces sea scallops, rinsed and sliced in half horizontally
•

¾ cup spiced coconut vinegar
•

1 tablespoon vegetable oil, or as needed
•

1 tablespoon coarsely chopped garlic (Optional)
•

2 medium Roma tomatoes, chopped
•

½ cup chopped red onion

•

1 tablespoon minced fresh ginger
•

1 Thai chile pepper, seeded and minced
•

1 ½ teaspoons calamansi juice
•

¼ cup bias-sliced green parts of green onions
•

1 pinch lemon zest
•

fleur de sel to taste

Instructions

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.