Scallop Ceviche with Coconut and Avocado

This sumptuous ceviche is one of our favorite ways to eat sea scallops, a luxurious treat. Because its lime juice bath is softened by a goodly amount of coconut water, it has no sharp angles; sliced avocado doubles down on richness. It was inspired by one made by our friend Bradford Thompson many years ago.

READ: It’s the summer of ceviche! Here’s how to mastermind a great one

READ: Summer of Ceviche, Part 2: Two ways to let umami take your ceviches to the next level

Use “dry-pack” sea scallops for this — they’re the ones that have no water or chemicals added. Top seafood purveyors sell them, and they’re the only kind Whole Foods Markets offers. For the unsweetened coconut flakes, use the big flakes, not shredded coconut — either the toasted or untoasted ones.

This recipe makes 4 servings. If you want to cut it in half (scallops are expensive!) to serve two, you should probably use the same amount of lime juice, coconut water and salt, so you’ll have enough to submerge the scallops.

Makes 4 servings.

Ingredients

1/4 cup (60 ml) freshly squeezed lime juice (from about 2 limes)

1 teaspoon salt

1/2 cup (120 ml) coconut water