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Ceviche with Bay Scallops, Shrimp & Coconut

Source: CLEO TV / CLEO TV

Ingredients

  • Salt
  • 1 pound bay scallops, abductor muscles removed
  • 1 pound medium shrimp, peeled, deveined and diced into ½ inch pieces
  • 2 tablespoons olive oil
  • 1 cup fresh ginger, peeled and chopped
  • ½ cup garlic cloves, peeled
  • 2 stalks lemongrass, chopped
  • 1¼ cups coconut water
  • 2 cups coconut milk
  • ½ cup fresh lime juice
  • 1 jalapeño, seeded and minced
  • ¼ cup chives, finely chopped
  • 1 small red onion, finely chopped
  • ¼ cup seeded and finely chopped tomato 3 tablespoons desiccated coconut, toasted, for garnish
  • Freshly ground black pepper
  • Ginger juice, grated from 1 large piece ginger, to taste
  • 3 tablespoons desiccated coconut, toasted, for garnish
  • .

Instructions

Bring a large pot of water to a boil. Salt the water and boil scallops and shrimp for 30 seconds. Using a slotted spoon, transfer them to an ice bath to cool. Set a medium saucepan over medium-high heat and add the oil. When hot, add the ginger, garlic and lemongrass and sauté for 5 minutes. Pour in the coconut water and coconut milk, bring to a boil and simmer until aromatic, about 10 minutes. Cool to room temperature, then chill inthe refrigerator. Strain the liquid; discard the solids. In a mixing bowl, combine the scallops, shrimp, lime juice, cooled coconut liquid, jalapeño, chives, red onion and tomato. Season to taste with salt, pepper and ginger juice. Sprinkle with toasted coconut.