Scallop Ceviche Posted by (sachin-harinee@insight.rr.com )Harinee silva on March 27, 19103 at 17:45:09:

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1 pound sea scallops Salt 1 cup chopped ginger 1/4 cup whole peeled garlic cloves 1 stalk lemongrass, roughly chopped 1 tablespoon olive oil 10 ounces coconut milk 10 ounces coconut water 1/2 cup fresh lime juice 1 jalapeno, finely diced 1/4 cup finely chopped chives 1 red onion, thinly sliced 1/4 cup tomato, diced Freshly ground black pepper Ginger juice, for seasoning 2 tablespoons coconut, toasted Bring a pot of water to a boil, salt the water, and then cook scallops in the water for 2 minutes. Remove from boiling water and submerge immediately into an ice bath. When cool, thinly slice scallops into 3 to 4 slices each. In a medium saucepan, combine 1 cup of chopped ginger, garlic, and lemongrass and saute in olive oil for 5 minutes. Add coconut milk and coconut water and cook for another 10 minutes, until it becomes aromatic. Strain the liquid and allow it to cool, discard the solids. In a mixing bowl combine scallops, lime juice, strained coconut liquid, jalapeno, chives, red onion, and tomato; season, to taste, with salt, pepper, and ginger juice. Serve garnished with toasted coconut sprinkled on top. Yield: 4 servings Prep Time: 5 minutes Cook Time: 15 minutes ! © Malini's Kitchen - Printed from www.infolanka.com/recipes