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Serves
4-6 starter portions
Author Notes
As a Mexican living in Asia, it’s easy to play around with interesting ingredients while using my Latino routes. I came up with this recipe when a girlfriend asked me to make a ceviche using coconut... The result was delicate, creamy, and spicy. A perfect summer dish. It works wonderfully with scallops, but have made it with firm white fish and is equally as good. —Señora Hughes
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Ingredients
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24 pieces
Super fresh scallops, sliced in half
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1 cup
freshly squeezed lime juice (or enough to cover scallops)
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8 ounces
Can Coconut Milk
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1 splash
Coconut Water
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2 pieces
Kafir Lime Leaves
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1 piece
2 inches of Ginger + 1 tbls minced
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2 pieces
Lemongrass
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2 teaspoons
red curry paste
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1 piece
Medium shallot minced
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4 tablespoons
Minced Mint
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4 tablespoons
Minced Coriander
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2-3 pieces
Thai Chili (to taste) minced
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1 bunch
Scallions
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1 pinch
Palm Sugar (brown sugar works too)
Directions
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Place scallops and lime juice in a large glass jar with a tight fitting lid, making sure the lime covers the scallops. Give it a good shake, and put in the fridge while you prep the rest of the ingredients. Give the jar a spin whenever you walk past the fridge. Let cook for at least 1 hour
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In a small saucepan, simmer the coconut milk, coconut water, lemongrass, kafir lime leaves, sugar, red curry paste and ginger until it thickens, and has been reduced to about 1/3 of liquid. You'll know its done when you can draw a line on the back of a spoon. Strain, set aside and let cool
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Mix herbs, chilies, minced ginger, and shallot. Season with Salt
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When you are ready to serve, gently mix scallops with coconut cream mix and herbs. Check for seasonings, and sprinkle with scallions. Serve with tostadas, or crackers and an ice cold margarita!
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