Coconut Milk Scallop Crudo
I love going to my local Japanese market to buy good quality fish, it's so much more affordable than going out to restaurants and the quality is comparable! To make it taste like the restaurants, it's all about the sauce and how you prepare it. This is one of my favorite recipes that will have you craving it weekly!
A box of 8pc scallop sashimi (sushi grade) was about $10!! So this is super affordable to make at home and the rest of the ingredients shouldn't cost you more than $10 especially if you have some at home already.
Substitutions & Variations
Scallops: Swap with thinly sliced white fish (halibut, snapper, or sea bass).
Habanero: Use serrano, red chili, or a small pinch of chili flakes if you want a milder heat.
Olive Oil: Any neutral oil like avocado or grapeseed works as a drizzle.
Storage & Reheating
Eat day of, sashimi will not be as good the next day.
Ingredients:
Scallops- Sushi-grade scallops are the star of this dish, their sweet, tender texture makes them perfect for crudo (raw preparation). Quality matters here so the dish feels fresh and refined.
Coconut milk- Adds a silky, tropical richness that softens the acidity of lime and complements the raw seafood without overpowering it.
Fish sauce- An umami powerhouse that brings depth and savory complexity to the sauce. Just a little goes a long way in balancing sweet and bright elements.
Lime juice- Fresh acidity brightens the whole dish and "cooks" the scallops slightly in a ceviche- like fashion. Lime also cuts through richness for balance.
Lime zest- Concentrated citrus aroma that elevates flavor with minimal acidity, a small detail that makes a big difference.
Shallots- milder, sweeter than onions; shallots add gentle savory crunch and freshness to each bite.
Habanero- Adds a vibrant kick of heat and fruity pepper flavor. You can adjust the seeds or amount based on spice tolerance.
Coconut flakes (optional)- Toasted or plain, they introduce texture and subtly nutty tropical note.
Ingredients:
8 pc scallop
2 tbsp coconut milk
1 tsp fish sauce
2 tbsp lime juice
1/2 tsp lime zest
1 tbsp shallots (diced)
1 habanero
1 tbsp coconut flakes (optional)
2 tsp olive oil
1 tsp chili oil (optional)
Directions:
I bought sashimi grade scallops from my local fish market and was able to slice each scallop into 2-3 thinly slice pieces (should have about 15 thinly cut pieces). Dice 1/2 shallot and slice habanero (you may keep the seeds if you can handle the spice).
Create the sauce by combining coconut milk, fish sauce, lime zest, and lime juice.
Pour the sauce on the plate then place the scallops on top. Garnish with shallots and habaneros.
Drizzle olive oil, chili oil, and coconut flakes on top. Enjoy!
