Coconut Scallop Ceviche

My Coconut Scallop Ceviche was inspired by my recent trip to Miami. I had Peruvian ceviche almost everyday I was there.

Coconut Scallop Ceviche

My Coconut Scallop Ceviche was inspired by my recent trip to Miami. I had Peruvian ceviche almost everyday I was there. Of course when I went home I was having ceviche withdrawals. I went online and did a little research on authentic Peruvian Ceviche and then figured how I could put a My Healthy Dish twist to it. That was when I got the idea to add coconut milk and fresh mango, it added a sweetness to the dish to balance out all the sour acidity from the limes. That is how my Coconut Scallop Ceviche was born. I made this recipe live on Facebook for the first time, not really sure how it was going to turn out. After I served the Scallop Ceviche to my brother and his family who happened to visit that night. They never tried ceviche before let alone a new coconut scallop ceviche. They loved it so much, they almost ate it all, insisted on the recipe! They were so surprised how simple and easy my Coconut Scallop Ceviche was to make. It’s more typical to make ceviche with fish like snapper, shrimp and even octopus. I wanted to try something different with the scallops. Hope you enjoy this one!

 

Coconut Scallop Ceviche
 
Author:
Recipe type: Healthy
Cuisine: Peruvian
Ingredients
  • 1 cup bay scallops
  • ½ cup full fat coconut milk
  • ½ cup cubed mango
  • juice of 3 limes
  • ¼ red onion (sliced thin)
  • 1 tbsp. minced garlic
  • ½ tsp. salt
  • ½ tsp. black pepper
Instructions
  1. In large bowl mix all ingredients together saving for the scallops last. Cover bowl and refrigerate for at least 1½ hour for the acid from the limes to cook the scallops.
  2. Serve with a side of corn and sweet potato

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