Recipe Scallop Ceviche With Toasted Coconut And Passion Fruit

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

Making it is not exactly rocket science either. You marinate raw seafood in a high-acid solution until lightly cooked. The fact is, if you can use a knife and own a refrigerator, you can make your own batch of ceviche, a money move whether you’re throwing a cookout, planning a picnic, or in the middle of a successful fishing trip. Sourcing the freshest, highest quality seafood you can find is key; if you wouldn’t eat it raw, you shouldn’t turn it into ceviche.

The Pivot: How Chef Timon Balloo Is Shifting Gears During the Pandemic

Read article

Scallops are great, but this marinade also brings out the best in tuna, fluke, snapper, and bass. You can switch up the garnishes or leave them off entirely. Instead, serve the ceviche naked and put out bowls of condiments—crushed chicharróns, chopped mango, torn Thai basil, toasted peanuts—so people can customize.

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!

Makes 4 to 6 servings

Ingredients

For the marinade 2⁄3 cup fresh lime juice (about 6 large limes) 1⁄2 cup fresh lemon juice (about 3 large lemons) 1⁄3 cup fresh orange juice (about 1 large orange) 1 serrano chili, thinly sliced 1 tbsp honey 1 large pinch kosher salt For the ceviche 1 lb fresh cleaned bay scallops or 10/20 diver scallops 1⁄2 cup full-fat coconut milk 1⁄4 cup chopped cilantro, plus whole leaves for serving 1 ripe passion fruit 1 small shallot, peeled and thinly shaved 1⁄3 cup unsweetened coconut shavings, lightly toasted, for serving 1 large pinch flaky sea salt, for serving 1 bag sweet potato or plantain chips, for serving

How to make it

Strain citrus juices to remove pulp. Add juices, chili, honey, and salt to a glass or ceramic bowl (not metal) and whisk to combine. If using diver scallops: Cut in half crosswise, then quarter. Bay scallops can remain whole. Add scallops to marinade, stir, and cover. Marinate in fridge for 45 minutes, stirring once or twice. Remove ceviche from fridge. Scallops should be opaque white and feel slightly firm. Strain marinade into a bowl, reserving scallops and chilis separately. Whisk coconut milk into marinade, then stir in chopped cilantro. Add scallops and chilis back to the marinade and stir to combine. Plate in a serving bowl with about half the marinade. Cut passion fruit in half and scoop out pulp and seeds. Garnish ceviche with passion fruit, shallot, coconut, cilantro leaves, and sea salt. Serve with sweet potato or plantain chips in a serving bowl.

More News

					Highland Park 54 Year Old Is Among Best Scotch Releases of 2023					



					The Rambler 10 Oz Lowball From YETI is a Must Own					



					Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines					



					Class It Up With The International Mountains Whiskey Glasses					



					Best Beers You Should Be Drinking Now					



					Uncle Nearest Whiskey Lineup Is Rapidly Expanding					


			All Stories			

More Videos

							The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More							





							Here's the Difference Between Bourbon and Whiskey							





							Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City							

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

Making it is not exactly rocket science either. You marinate raw seafood in a high-acid solution until lightly cooked. The fact is, if you can use a knife and own a refrigerator, you can make your own batch of ceviche, a money move whether you’re throwing a cookout, planning a picnic, or in the middle of a successful fishing trip. Sourcing the freshest, highest quality seafood you can find is key; if you wouldn’t eat it raw, you shouldn’t turn it into ceviche.

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

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

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

The Pivot: How Chef Timon Balloo Is Shifting Gears During the Pandemic

Read article

Scallops are great, but this marinade also brings out the best in tuna, fluke, snapper, and bass. You can switch up the garnishes or leave them off entirely. Instead, serve the ceviche naked and put out bowls of condiments—crushed chicharróns, chopped mango, torn Thai basil, toasted peanuts—so people can customize.

The Pivot: How Chef Timon Balloo Is Shifting Gears During the Pandemic

Read article

The Pivot: How Chef Timon Balloo Is Shifting Gears During the Pandemic

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!

Makes 4 to 6 servings

Ingredients

For the marinade 2⁄3 cup fresh lime juice (about 6 large limes) 1⁄2 cup fresh lemon juice (about 3 large lemons) 1⁄3 cup fresh orange juice (about 1 large orange) 1 serrano chili, thinly sliced 1 tbsp honey 1 large pinch kosher salt For the ceviche 1 lb fresh cleaned bay scallops or 10/20 diver scallops 1⁄2 cup full-fat coconut milk 1⁄4 cup chopped cilantro, plus whole leaves for serving 1 ripe passion fruit 1 small shallot, peeled and thinly shaved 1⁄3 cup unsweetened coconut shavings, lightly toasted, for serving 1 large pinch flaky sea salt, for serving 1 bag sweet potato or plantain chips, for serving

How to make it

Strain citrus juices to remove pulp. Add juices, chili, honey, and salt to a glass or ceramic bowl (not metal) and whisk to combine. If using diver scallops: Cut in half crosswise, then quarter. Bay scallops can remain whole. Add scallops to marinade, stir, and cover. Marinate in fridge for 45 minutes, stirring once or twice. Remove ceviche from fridge. Scallops should be opaque white and feel slightly firm. Strain marinade into a bowl, reserving scallops and chilis separately. Whisk coconut milk into marinade, then stir in chopped cilantro. Add scallops and chilis back to the marinade and stir to combine. Plate in a serving bowl with about half the marinade. Cut passion fruit in half and scoop out pulp and seeds. Garnish ceviche with passion fruit, shallot, coconut, cilantro leaves, and sea salt. Serve with sweet potato or plantain chips in a serving bowl.

More News

					Highland Park 54 Year Old Is Among Best Scotch Releases of 2023					



					The Rambler 10 Oz Lowball From YETI is a Must Own					



					Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines					



					Class It Up With The International Mountains Whiskey Glasses					



					Best Beers You Should Be Drinking Now					



					Uncle Nearest Whiskey Lineup Is Rapidly Expanding					


			All Stories			

More Videos

							The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More							





							Here's the Difference Between Bourbon and Whiskey							





							Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City							

Makes 4 to 6 servings

Ingredients

For the marinade 2⁄3 cup fresh lime juice (about 6 large limes) 1⁄2 cup fresh lemon juice (about 3 large lemons) 1⁄3 cup fresh orange juice (about 1 large orange) 1 serrano chili, thinly sliced 1 tbsp honey 1 large pinch kosher salt For the ceviche 1 lb fresh cleaned bay scallops or 10/20 diver scallops 1⁄2 cup full-fat coconut milk 1⁄4 cup chopped cilantro, plus whole leaves for serving 1 ripe passion fruit 1 small shallot, peeled and thinly shaved 1⁄3 cup unsweetened coconut shavings, lightly toasted, for serving 1 large pinch flaky sea salt, for serving 1 bag sweet potato or plantain chips, for serving

How to make it

Strain citrus juices to remove pulp. Add juices, chili, honey, and salt to a glass or ceramic bowl (not metal) and whisk to combine. If using diver scallops: Cut in half crosswise, then quarter. Bay scallops can remain whole. Add scallops to marinade, stir, and cover. Marinate in fridge for 45 minutes, stirring once or twice. Remove ceviche from fridge. Scallops should be opaque white and feel slightly firm. Strain marinade into a bowl, reserving scallops and chilis separately. Whisk coconut milk into marinade, then stir in chopped cilantro. Add scallops and chilis back to the marinade and stir to combine. Plate in a serving bowl with about half the marinade. Cut passion fruit in half and scoop out pulp and seeds. Garnish ceviche with passion fruit, shallot, coconut, cilantro leaves, and sea salt. Serve with sweet potato or plantain chips in a serving bowl.

Makes 4 to 6 servings

Ingredients

• For the marinade
• 2⁄3 cup fresh lime juice (about 6 large limes)
• 1⁄2 cup fresh lemon juice (about 3 large lemons)
• 1⁄3 cup fresh orange juice (about 1 large orange)
• 1 serrano chili, thinly sliced
• 1 tbsp honey
• 1 large pinch kosher salt
• For the ceviche
• 1 lb fresh cleaned bay scallops or 10/20 diver scallops
• 1⁄2 cup full-fat coconut milk
• 1⁄4 cup chopped cilantro, plus whole leaves for serving
• 1 ripe passion fruit
• 1 small shallot, peeled and thinly shaved
• 1⁄3 cup unsweetened coconut shavings, lightly toasted, for serving
• 1 large pinch flaky sea salt, for serving
• 1 bag sweet potato or plantain chips, for serving

How to make it

Strain citrus juices to remove pulp. Add juices, chili, honey, and salt to a glass or ceramic bowl (not metal) and whisk to combine. If using diver scallops: Cut in half crosswise, then quarter. Bay scallops can remain whole. Add scallops to marinade, stir, and cover. Marinate in fridge for 45 minutes, stirring once or twice. Remove ceviche from fridge. Scallops should be opaque white and feel slightly firm. Strain marinade into a bowl, reserving scallops and chilis separately. Whisk coconut milk into marinade, then stir in chopped cilantro. Add scallops and chilis back to the marinade and stir to combine. Plate in a serving bowl with about half the marinade. Cut passion fruit in half and scoop out pulp and seeds. Garnish ceviche with passion fruit, shallot, coconut, cilantro leaves, and sea salt. Serve with sweet potato or plantain chips in a serving bowl.

Strain citrus juices to remove pulp. Add juices, chili, honey, and salt to a glass or ceramic bowl (not metal) and whisk to combine.

If using diver scallops: Cut in half crosswise, then quarter. Bay scallops can remain whole. Add scallops to marinade, stir, and cover. Marinate in fridge for 45 minutes, stirring once or twice.

Remove ceviche from fridge. Scallops should be opaque white and feel slightly firm. Strain marinade into a bowl, reserving scallops and chilis separately. Whisk coconut milk into marinade, then stir in chopped cilantro.

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

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

More News

					Highland Park 54 Year Old Is Among Best Scotch Releases of 2023					



					The Rambler 10 Oz Lowball From YETI is a Must Own					



					Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines					



					Class It Up With The International Mountains Whiskey Glasses					



					Best Beers You Should Be Drinking Now					



					Uncle Nearest Whiskey Lineup Is Rapidly Expanding					


			All Stories			

More Videos

							The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More							





							Here's the Difference Between Bourbon and Whiskey							





							Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City							

More News

					Highland Park 54 Year Old Is Among Best Scotch Releases of 2023					



					The Rambler 10 Oz Lowball From YETI is a Must Own					



					Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines					



					Class It Up With The International Mountains Whiskey Glasses					



					Best Beers You Should Be Drinking Now					



					Uncle Nearest Whiskey Lineup Is Rapidly Expanding					


			All Stories			

More Videos

							The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More							





							Here's the Difference Between Bourbon and Whiskey							





							Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City							

More Videos

							The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More							





							Here's the Difference Between Bourbon and Whiskey							





							Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City							

More Videos

							The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More							





							Here's the Difference Between Bourbon and Whiskey							





							Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City