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

1 serrano chile, halved vertically

3 medium or 4 small radishes, sliced very thin

1 1/2 scallions, sliced on the diagonal (white and green parts)

2/3 pound / 150 grams sea scallops, each sliced into three or four discs

1 avocado, sliced

1 tablespoon finely chopped cilantro

1 1/2 tablespoon unsweetened coconut flakes

Flake salt (such as Maldon) for finishing

Instructions

1. In a small bowl or measuring cup, stir together the lime juice and salt, then stir in the coconut water and drop in the two serrano chile halves. Put the radishes in a small bowl and pour a little of the liquid over them (just about a tablespoon, to moisten them). Set aside. Keep tasting the lime-coconut liquid until it’s as spicy as you like it; once it is, retrieve the serrano chiles and discard. (If it’s not getting spicy enough for your taste, take out the serranos, smash them lightly and put them back in.)

2. Put the scallions in a small strainer, and rinse them well with cold water. Drain and set aside.

3. Place the scallops in a small bowl and pour the remaining coconut-lime liquid over them to submerge them. Let them marinate for 12 or 13 minutes. Making sure to reserve the liquid, use a slotted spoon or your fingers to pull out the scallop slices and arrange them on a platter or divide and arrange them on four plates. Arrange the avocado slices with the scallops, layering them a bit so neither is hidden. Drain the radish slices and tuck them here and there.

4. Scatter the cilantro and the scallions over the ceviche, and pour some of the liquid over the platter or each plate to moisten. Finish each of the plates with some of the coconut flakes and flake salt, and serve immediately, with the tostadas, if desired.