Coconut Milk and Orange Scallop Ceviche
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.
- Servings: 4
- Preparation time: 10 minutes
- Refrigeration: 1 hour
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)
NEW - MY BOOK!!
Saveurs Festives
I’m finally introducing my first cookbook!! "Saveurs Festives" features over 100 recipes to celebrate every moment of everyday life. Breakfasts to start your day off right, hearty salads, quick weeknight dinners, comfort food, irresistible desserts, as well as recipes perfect for cocktail hours and large gatherings.
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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.
