Recipe

snappy scallop ceviche

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Ingredients: 

1 1/2 pounds bay scallops
1/2 cups fresh lime juice (from about 4 limes )
1/3 cup sweetened shredded coconut, plus extra for serving
1 1/2 small red onion, halved and thinly sliced
2 jalapenos, seeds removed and thinly sliced in rounds
1 1/4 cup raisins
1/2 cup coconut milk
1/4 cup chopped fresh cilantro leaves plus extra for serving
1 tablespoon chopped fresh oregano leaves
Salt and freshly ground pepper, to taste
Tortilla chips, plantain chips, or canchita for serving (optional)

Serves: 

6

Instructions: 

Place the scallop in a medium bowl and toss gently with the lime juice. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 1 hour.

Preheat your oven to 350°F. Place the coconut on a rimmed baking sheet and toast, shaking the baking sheet every few minutes so the coconut toasts evenly, until golden brown, about 10 minutes. Set aside.

Drain the scallops and transfer them to a clean bowl( discard the marinade). Add the onions, jalapeños, raisins, toasted coconut, coconut milk, cilantro, oregano, and salt and pepper to taste. Mix well. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 3 hours. Sprinkle with extra cilantro and the reserved toasted coconut and serve with tortilla chips, plantain chips, or canchita on the side.