Honduran Scallop Ceviche from Chef Douglas Rodriguez

scallops

🥗Healthier: shrimp

💰Cheaper: surimi

Shrimp is lower in cost and still provides a seafood flavor.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar acidity at a lower price.

red onion

🥗Healthier: green onion

💰Cheaper: white onion

Green onion is milder and can be used for a fresher taste.

avocado

🥗Healthier: Greek yogurt

💰Cheaper: mashed banana

Greek yogurt adds creaminess with fewer calories.

Place fresh bay scallops in a bowl.

Add a generous amount of salt to the scallops.

Let the scallops sit for a couple of minutes until they lose their pink color and turn white, indicating they are being 'cooked' by the lime juice and salt.

In a blender, combine fresh coconut milk, some of the juice from the marinated scallops, freshly squeezed ginger juice, fresh jalapenos, and a little Thai fish sauce.

Blend the mixture until smooth.

Discard the remaining juice used to marinate the scallops in lime juice.

Pour the coconut mixture onto the scallops and stir gently.

Add chopped scallions, thinly sliced red onions, julienned culantro, and thinly sliced red chili pepper to the ceviche.

Prepare a coconut by making an imaginary line down the middle and firmly hitting it with the back end of a knife to crack it open.

Place the coconut half on a mound of crushed ice to create a bed for the ceviche.

Pour the ceviche inside the coconut half.

Garnish the ice with freshly shredded coconut and a little red pepper for color.

Add some leaves of parsley for decoration.

Top the ceviche with thinly sliced red onions and freshly shredded toasted coconut.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens