Scallop Ceviche (Kinilaw na Scallops)

An acidic marinade is all that is needed to cook this spicy and sour scallop ceviche. You can also serve the scallops on toasted sesame crackers. As with all ceviches, the acidic marinade “cooks” the seafood without heat-and it happens pretty quickly. So it’s good to make this at the last minute and set it out just before people dig in.

Step: 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.

Step: 2

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

Step: 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.

Per Serving: 101 calories; protein 9.9g; carbohydrates 4.2g; fat 2.8g; cholesterol 18.5mg; sodium 146mg.

Tasty and not difficult to make , these appetizers work for any crowd or occasion . When throwing a Friendly gathering , large or few people , you can’t forget the delicious snacks . We’ve gathered of our best appetizer recipes that are sure to impress your guests. From dips to spreads and everything in between, you’re must to find the perfect appetizer for any occasion .

For your holiday party, be sure to make the Cranberry roll of balls . If you’re crunched for time, the speedy Classic Cheese Tray is your easy to do .