Scallop Ceviche (Kinilaw na Scallops)

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An acidic marinade is all that is needed to cook this spicy and sour scallop ceviche. You can also serve the scallops on toasted sesame crackers. As with all ceviches, the acidic marinade "cooks" the seafood without heat-and it happens pretty quickly. So it's good to make this at the last minute and set it out just before people dig in.

Submitted by Yana Gilbuena
Updated on February 29, 2020
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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Prep Time:
15 mins
Cook Time:
5 mins
Additional Time:
15 mins
Total Time:
35 mins
Servings:
6
Yield:
6 servings
Jump to Nutrition Facts

Ingredients

  • 12 ounces sea scallops, rinsed and sliced in half horizontally

  • ¾ cup spiced coconut vinegar

  • 1 tablespoon vegetable oil, or as needed

  • 1 tablespoon coarsely chopped garlic (Optional)

  • 2 medium Roma tomatoes, chopped

  • ½ cup chopped red onion

  • 1 tablespoon minced fresh ginger

  • 1 Thai chile pepper, seeded and minced

  • 1 ½ teaspoons calamansi juice

  • ¼ cup bias-sliced green parts of green onions

  • 1 pinch lemon zest

  • fleur de sel to taste

Directions

  1. Mix scallops with spiced coconut vinegar in a large bowl. Cover and chill 15 minutes or to desired firmness. Drain immediately, reserving vinegar, and arrange on small plates or in quartered coconut shells.

  2. Heat oil in a pan over medium heat. Add garlic; cook and stir until golden brown and lightly crispy, 3 to 5 minutes.

  3. Mix tomatoes, red onion, ginger, Thai chile, and calamansi with reserved vinegar. Top scallops with tomato mixture and sprinkle with green onions and fried garlic. Finish with a sprinkle of lemon zest and fleur de sel.

Cook's Note:

No shrimp? You can also make this with 18 medium shrimp (about 12 ounces). Just rinse, peel, devein, and slice them in half horizontally.

Nutrition Facts (per serving)

101 Calories
3g Fat
4g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 101
% Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Cholesterol 19mg 6%
Sodium 146mg 6%
Total Carbohydrate 4g 2%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 10g 20%
Vitamin C 8mg 9%
Calcium 23mg 2%
Iron 1mg 6%
Potassium 270mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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