Scallop Ceviche Dish (Kinilaw na Scallops)

Ingredients 0/12

Step 1

Tos the scallops in the spiced coconut vinegar in a big bowl. Cover it up and pop it in the fridge for about 15 minutes, or until the scallops have firmed up to your liking. Once they’re ready, drain off the vinegar but save it for later. Arrange the scallops on small plates or even in quartered coconut shells for a fun presentation.

Step 2

Heat some oil in a pan over medium heat. Add the garlic and cook it, stirring occasionally, until it turns golden and crispy—this usually takes around 3 to 5 minutes. Keep an eye on it so it doesn’t burn!

Step 3

In a separate bowl, combine the tomatoes, red onion, ginger, Thai chili, and calamansi with the vinegar you saved earlier. Spoon this fresh, tangy mixture over the scallops, then sprinkle with chopped green onions and the crispy garlic you just made. To finish, add a little lemon zest and a pinch of fleur de sel for that perfect burst of flavor. Enjoy!