My F&W
quick save (...)
Coconut Cream Scallop Seviche
© Anna Williams

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.

  1. 1/2 cup fresh lime juice
  2. 1/4 cup white wine vinegar
  3. 1/4 cup mirin (sweet rice wine)
  4. 1/2 teaspoon finely grated fresh ginger
  5. 1/4 teaspoon minced garlic
  6. 1/2 pound large sea scallops, horizontally sliced 1/3 inch thick
  7. One 14-ounce can unsweetened coconut milk
  8. 1/2 cup diced red bell pepper
  9. 1/2 cup diced fresh pineapple
  10. 2 tablespoons minced chives
  11. 1/8 teaspoon crushed red pepper
  12. Salt and freshly ground pepper
  1. In a medium glass bowl, combine the lime juice, vinegar, mirin, ginger and garlic. Stir in the scallops and refrigerate for 30 minutes.
  2. 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.
  3. 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.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.