Scallop Ceviche (Kinilaw na Scallops)

Ingredients

• 12 ounces sea scallops , rinsed and sliced in half horizontally
• 0.75 cups spiced coconut vinegar
• 1 tablespoon vegetable oil , or as needed
• 1 tablespoon coarsely chopped garlic , Optional
• 2 medium Roma tomatoes , chopped
• 0.5 cups chopped red onion
• 1 tablespoon minced fresh ginger
• 1 Thai chile pepper , seeded and minced
• 1.5 teaspoons calamansi juice
• 0.25 cups bias-sliced green parts of green onions
• 1 pinch lemon zest
• fleur de sel to taste

Instructions

1. 1

   Mix scallops with spiced coconut vinegar in a large bowl. Cover and chill 15 minutes or to desired firmness. Drain immediately, reserving vinegar, and arrange on small plates or in quartered coconut shells.

2. 2

   Heat oil in a pan over medium heat. Add garlic; cook and stir until golden brown and lightly crispy, 3 to 5 minutes.

3. 3

   Mix tomatoes, red onion, ginger, Thai chile, and calamansi with reserved vinegar. Top scallops with tomato mixture and sprinkle with green onions and fried garlic. Finish with a sprinkle of lemon zest and fleur de sel.