Scallop Coconut Ceviche
I love the contrasting colors on this plate: the white creamy coconut ceviche topped with Vietnamese chili crisp and fried shallots.
A unique take on Peruvian ceviche to chill out this summer
If you're like me and not planning to travel abroad this summer, don't worry. You can embark on a culinary journey with a dish that brings the vibrant flavors of Peru right to your kitchen. I discovered this delightful recipe at Casa Mono, an intimate tapas bar near Union Square in NYC. It's a unique blend that falls somewhere between a ceviche and a tartare but is unequivocally delicious.
A Creative Twist on Traditional Peruvian Ceviche
Traditional Peruvian ceviche typically includes fresh fish marinated in lime juice, which "cooks" the fish and imparts a bright acidity, balanced by the rich and sweet flavor of coconut milk. This version retains those classic elements but adds a creative twist.
Cooking Options for Different Preferences
If you prefer your seafood more thoroughly cooked, you can marinate the scallops in 1/2 cup of lime juice to further cook them, then strain out some of the lime juice before adding the coconut cream mixture. However, for those like me who are impatient, this quicker method still delivers a delightful kick from the lime juice.
The Perfect Balance of Flavors and Textures
This dish strikes the perfect balance. The supple pieces of scallops marinated in a limey, coconut cream are infused with hints of fish sauce. Crispy shallots add a bit of crunch, and a touch of complex heat from sa té (Vietnamese-style chili crisp) laden with lemongrass and more shallots rounds out the flavor profile.
A Memorable Dining Experience at Casa Mono
Thank you, Casa Mono, for hosting my friends and me and truly blowing our minds with this scallop ceviche. I've been thinking about it all summer, and now I can share this unforgettable dish with you.
Ingredients for the Ceviche
6 U10/20 wild scallops, about 6 oz portion
3 tablespoons coconut cream*
Juice and zest of 1 lime
1 teaspoon Kosher salt plus 1/4 more for seasoning the shallots
1 teaspoon sugar
2 teaspoons fish sauce
4 shallots, thinly sliced
1 cup of vegetable or canola oil, for frying
1 tablespoon sa té or chili crisp of choice
2 tablespoons cilantro, roughly chopped
Plantain chips, for serving
*In order to skim the coconut cream from a can of coconut milk, allow to chill in the fridge overnight.
Serves 2
Directions for the Ceviche
Remove the abductor muscle from the outer edge of the scallop. It is easily identifiable by its tougher texture compared to the rest of the scallop, and should come off easily. Cube the scallops into bite-sized pieces the size of a pea. Transfer to a non-reactive bowl.
Grate the lime zest directly into the bowl. Add coconut cream, half of the freshly squeezed lime juice, fish sauce, Kosher salt, and sugar to the scallops. Give it a good toss and set aside while you fry the shallots.
In a small sauce pan, add the thinly sliced shallots and the vegetable oil. It’s important to start the fried shallots in cold oil as they cook extremely fast. Heat the shallots over medium heat and keep an eye on them. It only takes a few seconds to go from perfectly golden brown to BURNT. It should take about 3-4 minutes for the shallots to cook. Using a skimmer, transfer the shallots to a paper towel-lined tray or plate. Add a dash of Kosher salt to the cooked shallots.
To serve, add the scallops mixture to a chilled plate. Top with the sa té, chili crisp, and chopped cilantro. Serve with plantain chips and enjoy!