Kinilaw-Style Scallop Ceviche
Kinilaw-Style Scallop Ceviche pairs sweet, delicate scallops with a lively cure of spiced coconut vinegar and calamansi. Bright tomatoes, red onion, ginger, and Thai chile add freshness and gentle heat, while crisp fried garlic and a hint of lemon zest finish each bite. Serve it well-chilled as a light starter for warm evenings or special gatherings.
- Prep15 mins
- Cook5 mins
- Serves6
- DifficultyMedium
- 1
Combine the scallops with the spiced coconut vinegar in a large bowl. Cover and chill for 15 minutes or until they reach your preferred firmness. Drain right away, saving the vinegar, and arrange the scallops on small plates or in quartered coconut shells.
- 2
Warm the oil in a pan over medium heat. Add the garlic; cook and stir until golden brown and slightly crispy, 3 to 5 minutes.
- 3
Mix the tomatoes, red onion, ginger, Thai chile, and calamansi with the reserved vinegar. Spoon the tomato mixture over the scallops and sprinkle with the green onions and fried garlic. Finish with a light sprinkle of lemon zest and fleur de sel.
- Calories 83.12 kcal Low Source
- Protein 10.47 g Good Source
- Carbs 5.32 g Moderate
- Total Fat 2.9 g Low Source
- Saturated Fat 0.37 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 19.85 mg Moderate
- Sodium 86.76 mg Low Source
- Fiber 0.51 g Low Source
- Sugar 0.78 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 19.65 mg Low Source
- Iron 0.29 mg Low Source
- Potassium 37.2 mg Low Source
- Vitamin A 74.99 mcg_rae Low Source
- Vitamin C 6.69 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊
- Wheat 🌾
- Gluten
- Tomatoes 🍅
- Garlic 🧄
- Onions 🧅