Honduran Scallop Ceviche
This ceviche is quick and easy dish to prepare that speaks of the Caribbean. The sweetness of the scallops and coconut is balanced by the heat of the garnish. The fish sauce may be found in many markets, and in Asian groceries.
Ingredients
- Scallop Ceviche
- Bay Scallops - 2 lb
- Lime Juice - 1 cup
- Salt - 1 teaspoon
- Coconut Milk - 2 cans
- Ginger - 3 oz, fresh
- Fish Sauce - 2 tablespoons (nam pla)
- Sugar - 1 tablespoon
- Garnish
- Rock Salt - For serving
- Coconut - 4, halved
- Scallion - 2, chopped
- Chives - 1 bunch, chopped
- Onion - 1 small, julienned
- Cilantro - 1 bunch, chopped
- Jalapeno Peppers - 1, seeded and chopped
- Plantain - 8 fried strips (optional)
Instructions
To make the ceviche: Place the scallops in a non-reactive bowl with the lime juice and salt. Marinate for 5 minutes. Strain scallops and set aside; add the marinade to a blender with the coconut milk, ginger, fish sauce, and sugar. Puree. Pour over the scallops again and refrigerate for at least 4 hours.
To serve: Place a mound of rock salt on each serving plate. Place one coconut half on each mound to stabilize for service. Divide the scallops and marinade among the coconut shells. Surround the shells with crushed ice. Sprinkle with chopped garnish. Stand two fried plantain strips in the ceviche.
