Ceviche of Spicy Scallops and Fish


Ceviche of Spicy Scallops and Fish
Servings: 6


500g fish, boned and skinned (terakihi or snapper)
500g fresh scallops
1 medium chilli, finely chopped
6cm piece fresh ginger, peeled and chopped
2 tablespoons Asian fish sauce (nam pla or similar)
1 tablespoon sugar
juice of 2 limes
1 cup of coconut milk (canned, and do not shake up as you want to use the thick portion only)
1 small red onion
½ cup fresh shaved coconut (see note)
small bunch fresh coriander, chopped
2 spring onions, finely sliced salt and freshly ground black pepper

Recipe by: Lauraine Jacobs
Publication: The Confident Cook (Jan 2006)
Recipe ID: 100216


I took inspiration for this dish from a New York-based Central American restaurant that, sadly, is no longer open. Ceviche is essentially marinated fish, and this recipe will appeal to those with a taste for spicy food. You could add more fresh chilli if you love extra spice. It’s a perfect dish for nibbling at with drinks and cocktails, or to serve as an entrée.



Pat the fish and scallops dry and slice the fish into chunks about the size of the scallops. Place in a steamer and steam for about 45seconds to one minute to just cook through. Put aside in a bowl and refrigerate while you make the sauce.

Place the chilli, ginger, fish sauce, sugar, lime juice and coconut milk in a food processor and blend together well until smooth. Pour this over the fish and scallops and return to the refrigerator until needed.

Meanwhile, slice the red onion very finely and make the fresh shaved coconut (see below). About 15minutes before serving, add the onion, coconut, coriander and spring onion to the marinating fish by scattering them over the surface. Finish by seasoning with salt and pepper to taste. Serve in small bowls or in coconut shells.


How to make shaved coconut.
Choose a fresh coconut that is heavy with liquid when you shake it. Crack the coconut open by hitting it hard around the circumference with a hammer or cleaver. It will split in two and the coconut water will run out. Do this over the sink as the coconut will suddenly disgorge the liquid. This water has a little culinary use, although some people like to drink it chilled. Use a potato peeler to shave out think strips of coconut.





Join Up  now to save this recipe to 'My Recipes'

Already joined up? Sign In