Coconut Cream Scallop Seviche
In the Philippines, seviche is known as kilaw. Inspired by a recipe from her aunt, Jennifer Aranas adds reduced coconut milk to balance the dish's acidity.
Coconut Cream Scallop Seviche
Coconut Cream Scallop Seviche
© Anna Williams
Coconut Cream Scallop Seviche
Ingredients
- 1/2 cup fresh lime juice
- 1/4 cup white wine vinegar
- 1/4 cup mirin (sweet rice wine)
- 1/2 teaspoon finely grated fresh ginger
- 1/4 teaspoon minced garlic
- 1/2 pound large sea scallops, horizontally sliced 1/3 inch thick
- One 14-ounce can unsweetened coconut milk
- 1/2 cup diced red bell pepper
- 1/2 cup diced fresh pineapple
- 2 tablespoons minced chives
- 1/8 teaspoon crushed red pepper
- Salt and freshly ground pepper
Directions
- In a medium glass bowl, combine the lime juice, vinegar, mirin, ginger and garlic. Stir in the scallops and refrigerate for 30 minutes.
- Meanwhile, in a medium saucepan, simmer the coconut milk over moderate heat, stirring occasionally, until reduced to 1/2 cup, about 20 minutes. Let cool completely, stirring occasionally.
- Drain the scallops and return them to the bowl. Stir in the reduced coconut milk, red bell pepper, pineapple, chives and crushed red pepper and season with salt and pepper. Refrigerate the seviche for 1 hour. Let the seviche stand at room temperature for 10 minutes and stir before serving.
Coconut Cream Scallop Seviche
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