skip to main content

Home ››

Main Dish Recipes

Pumpkin Mushroom Bisque | Corn Bread | Scallop Ceviche | Chicken Breast in a Port and Raisin Sauce | Hainan Chicken | Corn Chowder | Classic Mac-N-Cheese | Minced Meat Noodle | Chicken-flavored Steamed Rice | Clam Roll | Vietnamese Chicken Noodle Soup | Tomato Soup with Bacon-Cheese Melts | Ma Po Tofu

Scallop Ceviche

Make 4 servings

Ingredients

  • 1 pound sea scallops
  • 1 cup chopped ginger
  • ¼ cup whole peeled garlic cloves
  • 1 stalk lemongrass, roughly chopped
  • 1 tablespoon olive oil
  • 10 ounces Parrot® 13.5 oz. Coconut Milk
  • 1 can Parrot® 11.5 fl. oz. Coconut Water with Pulp
  • ½ cup fresh lime juice
  • 1 jalapeño, finely diced
  • ¼ cup finely chopped chives
  • 1 red onion, thinly sliced
  • ¼ cup tomato, diced
  • freshly ground black pepper
  • ginger juice, for seasoning
  • 2 tablespoons coconut, toasted

Directions

  1. Bring a pot of water to a boil, salt the water, and then cook scallops in the water for 2 minutes.
  2. Remove from boiling water and submerge immediately into an ice bath.
  3. When cool, thinly slice scallops into 3 to 4 slices each.
  4. In a medium saucepan, combine 1 cup of chopped ginger, garlic, and lemongrass and sauté in olive oil for 5 minutes.
  5. Add coconut milk and coconut juice and cook for another 10 minutes, until it becomes aromatic.
  6. Strain the liquid, allow it to cool, and discard solids.
  7. In a mixing bowl combine scallops, lime juice, strained liquid, jalapeño, chives, red onion, and tomato; season with salt, pepper, and ginger juice.
  8. Serve garnished with toasted coconut sprinkled on top.
 
Home ›› Main Dish Recipes