Scallop Ceviche

• Salt
• 1 pound sea scallops
• 1 tablespoon olive oil
• 1 cup fresh ginger, peeled and chopped
• 1/4 cup garlic cloves, peeled
• 1 stalk lemongrass, chopped
• 1 1/4 cups coconut water
• 1 1/4 cups coconut milk
• 1/2 cup fresh lime juice
• 1 jalapeno, seeded and minced
• 1/4 cup chives, finely chopped
• 1 small red onion, finely chopped
• 1/4 cup seeded and finely chopped tomato
• Freshly ground black pepper
• Ginger juice, grated from 1 large piece ginger, to taste
• 3 tablespoons dried coconut, toasted, for garnish

1. Bring a large pot of water to a boil.
2. Salt the water and boil scallops for 2 minutes.
3. Using a slotted spoon, transfer them to an ice bath to cool.
4. Thinly slice each into 3 or 4 pieces and refrigerate.
5. Set a medium saucepan over medium-high heat and add the oil.
6. When hot, add the ginger, garlic and lemongrass and saute for 5 minutes.
7. Pour in the coconut water and coconut milk, bring to a boil and simmer until aromatic, about 10 minutes.
8. Cool to room temperature, then chill in the refrigerator.
9. Strain the liquid;discard the solids.
10. In a mixing bowl, combine the scallops, lime juice, cooled coconut liquid, jalapeno, chives, red onion and tomato.
11. Season to taste with salt, pepper and ginger juice.
12. Sprinkle with toasted coconut.

salt, scallops, olive oil, fresh ginger, garlic, stalk lemongrass, coconut water, coconut milk, lime juice, jalapeno, chives, red onion, tomato, freshly ground black pepper, ginger juice, dried coconut

Taken from cooking.nytimes.com/recipes/11818 (may not work)