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Beach Season Scallop Ceviche

If the theme of this summer is kicking off a few extra pandemic pounds for beach season, this recipe is the perfect fit. It’s also is extremely versatile, so it’s a perfect base for a lite, luscious summertime snack, meal or appetizer. Swap out the scallops for a mild white fish, shrimp or lobster! While the strawberry season is fleeting, you can easily interchange them for peaches, nectarines, plums or a juicy melon. Take your summer faves and bring them to ceviche status. The combo of the scallop/seafood, coconut milk, avocado, cucumber and summer fruit make for a low-calorie dish that’s actually satisfying thanks to the protein and omega-3 fats.

Serves 4-8

¾ cup lime juice

1 1/4 cups coconut milk

1 ½ teaspoons fish sauce (optional)

2 small garlic cloves

¼ cup cilantro leaves/stems, roughly chopped

½ small fresno, jalapeno or serrano chili, minced

Kosher salt to taste

1 pound scallops (or seafood / fish of your liking), cleaned and cut into ½” pieces

1 small red onion, minced

1 persian cucumber, diced

½ avocado, diced

½ cup strawberries, diced

¼ cup cilantro leaves

Other half of fresno, jalapeno or serrano chili, minced

Kosher salt to taste

Using a blender or hand-blender, combine together lime juice, coconut milk, fish sauce, garlic, cilantro, ½ chili and season with salt.  Strain and discard herb-chili mix if desired, or reserve for another use. It works great for marinading chicken, steak or grilled vegetables.

Gently mix the lime-coconut milk blend with the scallops and remaining ingredients. Allow to marinate 1-4 hours in the refrigerator and serve very cold. Add a side of plantain or tortilla chips, cucumbers and radish slices if you like.

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