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.

Product salad is one of the easiest salads to make . It is high in fibre and water content . As fruits can make natural sweetness , you can have it for breakfast . The sugar can will give you enough energy for the 24 hours and deal with your get sugar producer cravings too.

Salads is sometimes get a bad rap for being unpleasant (if they’re lean and mean) or not good for body (if they’re not lean and mean). The substantial middle ground is less talked about , but it’s exactly where you’ll find the good vegetable fruit that may get weight loss.