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Recipe: Scallop Ceviche With Toasted Coconut and Passion Fruit

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Ceviche is a staple of the Latin American kitchen. Why not make it a go-to crowd-pleasing recipe in yours?

Making it’s not precisely rocket science both. You marinate uncooked seafood in a high-acid answer till calmly cooked. The actual fact is, if you need to use a knife and personal a fridge, you may make your individual batch of ceviche, a cash transfer whether or not you’re throwing a cookout, planning a picnic, or in the course of a profitable fishing journey. Sourcing the freshest, highest high quality seafood you could find is vital; in the event you wouldn’t eat it uncooked, you shouldn’t flip it into ceviche.

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Scallops are nice, however this marinade additionally brings out the very best in tuna, fluke, snapper, and bass. You’ll be able to swap up the garnishes or depart them off completely. As a substitute, serve the ceviche bare and put out bowls of condiments—crushed chicharróns, chopped mango, torn Thai basil, toasted peanuts—so folks can customise.


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  • For the marinade
  • 2⁄three cup recent lime juice (about 6 massive limes)
  • 1⁄2 cup recent lemon juice (about three massive lemons)
  • 1⁄three cup recent orange juice (about 1 massive orange)
  • 1 serrano chili, thinly sliced
  • 1 tbsp honey
  • 1 massive pinch kosher salt
  • For the ceviche
  • 1 lb recent cleaned bay scallops or 10/20 diver scallops
  • 1⁄2 cup full-fat coconut milk
  • 1⁄four cup chopped cilantro, plus complete leaves for serving
  • 1 ripe ardour fruit
  • 1 small shallot, peeled and thinly shaved
  • 1⁄three cup unsweetened coconut shavings, calmly toasted, for serving
  • 1 massive pinch flaky sea salt, for serving
  • 1 bag candy potato or plantain chips, for serving

Pressure citrus juices to take away pulp. Add juices, chili, honey, and salt to a glass or ceramic bowl (not metallic) and whisk to mix.

If utilizing diver scallops: Reduce in half crosswise, then quarter. Bay scallops can stay complete. Add scallops to marinade, stir, and canopy. Marinate in fridge for 45 minutes, stirring a few times.

Take away ceviche from fridge. Scallops must be opaque white and really feel barely agency. Pressure marinade right into a bowl, reserving scallops and chilis individually. Whisk coconut milk into marinade, then stir in chopped cilantro.

Add scallops and chilis again to the marinade and stir to mix. Plate in a serving bowl with about half the marinade.

Reduce ardour fruit in half and scoop out pulp and seeds. Garnish ceviche with ardour fruit, shallot, coconut, cilantro leaves, and sea salt. Serve with candy potato or plantain chips in a serving bowl.

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