Shrimp and Scallop in Coconut-Lime Sauce
Robert Frazer
Thai Style Ceviche
ingredients
- 1/2 Lb. Large shrimp (26-30)
- 2 Tsp. salt
- 1/2 Lb Bay scallops
- 2 1/4 Tsp Sugar
- 5 Tbl. fresh Lime Juice
- 6 Tbl. Coconut Cream
- 3 Shallots, Thinly Sliced
- 1 Tbl Thai Chili’s (one Red and one Green) Coarsely Chopped.
- 1 Tbl. Coarsely Chopped coriander
directions
- 1
Shell and devain the shrimp, toss with 1 Tsp salt and let sit for 10 minutes. Rinse in cold water, drain and pat dry.
- 2
Toss the shrimp and scallops with the sugar, lime juice, and remaining salt in a bowl and marinate for 10 minutes.
- 3
Arrange the shrimp in it’s marinade in a single layer on a heat-proof micro-waveable glass dish. pour the coconut crean over them. Microwave on high for 2 minutes or steam for 5 minutes. Garnish with shallots, chili’s, and coriander. serve warm or chilled.
Source: Robert Frazer
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