Lemongrass-kaffir lime 'leche de tigre', coconut milk, Thai chili, crispy shallot, basil oilDF · GF

Rinse bay scallops under cold water and pat dry with paper towels. Place scallops in a medium mixing bowl and set aside.

Prepare scallops

Make the lemongrass‑kaffir lime 'leche de tigre': in a small bowl combine fresh lime juice, minced lemongrass, thinly sliced kaffir lime leaves, coconut milk, fish sauce, sugar and sea salt. Whisk until sugar dissolves and coconut milk is evenly incorporated.

Add half of the finely sliced Thai chili to the marinade (reserve remainder for garnish) and taste; adjust salt or lime if needed. Pour the marinade over the scallops and toss gently to coat.

Marinate in the refrigerator for 10–12 minutes, tossing once halfway through so the scallops cure evenly. The scallops should become opaque and slightly firm — do not overmarinate (total 12 minutes max for small bay scallops).

While scallops marinate, make basil oil: bruise basil leaves lightly with hands, then place in a heatproof bowl.

Warm the neutral oil in a small saucepan until just warm (do not exceed 160°C/320°F and do not allow to smoke). Pour the warm oil over the basil leaves to wilt them and release aroma. Let steep 5 minutes.

Blend the oil and basil until smooth (immersion blender or small blender), then strain through a fine mesh sieve or cheesecloth into a small container. Stir in grated lime zest. Taste and salt lightly if desired. Keep at room temperature until plating.

Heat the frying oil in a small saucepan over medium-high heat to 175°C/350°F (or until a thin shallot slice sizzles immediately).

Add thinly sliced shallot to the hot oil in batches to avoid overcrowding. Fry, stirring gently, until golden brown and crisp, about 1–2 minutes per batch. Use a slotted spoon to transfer fried shallots to a paper towel–lined plate and sprinkle with fine salt while still hot.

Let shallots cool and crisp fully. Keep in a single layer; they can be prepared up to a day ahead and stored in an airtight container.

After scallops have marinated 10–12 minutes, spoon the scallops and their marinade into chilled serving bowls or small plates, dividing evenly according to number of servings.

Drizzle about 1 teaspoon basil oil per portion over the ceviche in a thin ribbon. Scatter reserved sliced Thai chili over the top for brightness and heat.

Add a small pinch of micro cilantro or basil leaves and a few cucumber ribbons or dice for crunch and freshness.

Finish with a generous pinch of crispy shallots on each portion, a light crack of black pepper and, if desired, an extra few drops of lime juice to taste.

Serve immediately so the shallots remain crisp and the ceviche is fresh; this dish is best eaten within 20 minutes of plating.

bay scallops (small, raw, cleaned)

fresh lime juice

lemongrass (white bulb, finely minced)

kaffir lime leaves (thinly sliced)

coconut milk (full fat)

fish sauce

caster sugar or granulated sugar

Thai bird's eye chili (finely sliced, seeds optional)

sea salt

fresh Thai basil leaves (packed)

neutral oil (grapeseed or vegetable), warmed

grated lime zest

shallot (thinly sliced)

neutral oil for frying

fine salt

micro cilantro or small basil leaves

thin cucumber ribbon or small dice (optional)

freshly ground black pepper

Bay Scallop Ceviche

Make Bay Scallop Ceviche Recipe in just 35m. Lemongrass-kaffir lime 'leche de tigre', coconut milk, Thai chili, crispy shallot, basil oilDF · GF

Bay Scallop Ceviche Recipe

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