THE RECIPE JOURNAL · Appetizer
Fresh Scallop Ceviche (Kinilaw na Scallops)
This refreshing dish combines tender scallops with zesty citrus and crisp vegetables for a burst of vibrant flavors. Perfect as a light appetizer, it’s quick to prepare and sure to impress your guests.
FROM THE KITCHEN • Fresh Scallop Ceviche (Kinilaw na Scallops)
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by tossing the scallops in the spiced coconut vinegar in a large bowl. Cover it up and pop it in the fridge for about 15 minutes, or until the scallops reach the firmness you like. Once they’re ready, drain the scallops but keep the vinegar – you’ll use it later. Arrange the scallops on small plates or even in quartered coconut shells for a fun presentation.
02
Step 2
Next, heat some oil in a pan over medium heat. Add the garlic and cook it, stirring occasionally, until it turns golden and crispy—this should take around 3 to 5 minutes. While the garlic is cooking, mix together the tomatoes, red onion, ginger, Thai chile, and calamansi juice with the vinegar you saved earlier.
03
Step 3
Spoon this fresh tomato mixture over the scallops, then sprinkle on the green onions and the crispy fried garlic. To finish, add a little lemon zest and a pinch of fleur de sel for that perfect bright, salty touch. Enjoy!
Why you’ll love it
This dish is bright, refreshing, and full of natural flavors. The fresh scallops combined with tangy citrus and a hint of spice create a perfect balance that awakens the palate. It's light and healthy, making it ideal for warm days or as an appetizer to start a meal.
How to serve
Serve chilled in small bowls or on a bed of crisp lettuce to add crunch. It pairs well with cold beer, white wine, or a refreshing iced tea. Garnish with fresh herbs like cilantro or green onions for extra color and aroma.
Storage & leftovers
Because this dish uses raw seafood cured in citrus, it’s best enjoyed fresh. Store leftovers in an airtight container in the refrigerator and consume within 24 hours to maintain freshness and safety. Avoid freezing as it can affect the texture of the scallops.
