Coconut Milk and Orange Scallop Ceviche

Name: Coconut Milk and Orange Scallop Ceviche
Prep time: 10 min
Yield: 4 servings
Cuisine: Québécoise
Ingredients: 1/3 cup (80 ml) coconut milk; 2 tablespoons (30 ml) lime juice; Zest of 1 orange; 3 tablespoons (45 ml) orange juice; 2 teaspoons (10 ml) honey; 3/4 teaspoon (3.75 ml) salt; 400 g bay scallops (or large scallops, cut into cubes); 1 small chili pepper, finely chopped; 2 green onions, finely chopped; 1/4 cup (60 ml) finely chopped roasted and salted pistachios (optional); 1/3 cup (60 ml) coarsely chopped fresh cilantro; 1 tablespoon (15 ml) chili oil (or more to taste)

This is my first ceviche recipe ever! I’m quite proud of it… The flavours are refreshing and the preparation time minimal, we love that!!!!

Believe me, the blend of coconut milk, orange and lime is fabulous! Don’t overlook the garnishes, which really take scallop ceviche to another level.

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Preparation time: 10 minutes
Refrigeration: 1 hour
Servings: 4

Ingredients

Ceviche

1/3 cup (80 ml) coconut milk
2 tablespoons (30 ml) lime juice
Zest of 1 orange
3 tablespoons (45 ml) orange juice
2 teaspoons (10 ml) honey
3/4 teaspoon (3.75 ml) salt
400 g bay scallops (or large scallops, cut into cubes)

Toppings

1 small chili pepper, finely chopped
2 green onions, finely chopped
1/4 cup (60 ml) finely chopped roasted and salted pistachios (optional)
1/3 cup (60 ml) coarsely chopped fresh cilantro
1 tablespoon (15 ml) chili oil (or more to taste)

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Preparation

Ceviche

In a bowl, combine all ingredients except scallops. Add the scallops and stir lightly. Marinate for 1 hour in the refrigerator. Serve with garnishes.

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