Scallop Ceviche with Coconut and Avocado

Original recipe by: Leslie Brenner

This sumptuous ceviche is one of my favorite ways to eat sea scallops, a luxurious treat. Because its lime juice bath is softened by a goodly amount of coconut water, it has no sharp angles; sliced avocado doubles down on richness. It was inspired by one made by my friend Bradford Thompson many years ago.

Use “dry-pack” sea scallops for this — they’re the ones that have no water or chemicals added. Top seafood purveyors sell them, and they’re the only kind Whole Foods Market offers. For the unsweetened coconut flakes, use the big flakes, not shredded coconut — either the toasted or untoasted ones.

This recipe makes 4 servings. If you want to cut it in half (scallops are expensive!) to serve 2, you should probably use the same amount of lime juice, coconut water and salt, so you’ll have enough to submerge the scallops.

Makes 4 servings.

Ingredients

• 1/4 cup (60 ml) freshly squeezed lime juice …