Sam Choy's Kitchen recipe: Scallop Crab Ahi Ceviche w/ Lime Coconut Chili Sauce
4 each U10 diver scallops, halved 4 each U10 shrimp, butterflied ½ lb lump crab ½ lb fresh Hawaiian ahi, ½ inch cubed 1 each vine ripen tomato, ¼ inch diced 1 each jalapeño, minced 1each red bell pepper, ½ inch dice 1 each yellow pepper, ½ inch dice ¼ red onion, ¼ inch dice 1 bunch cilantro, chopped 6 each lime juice pinch red chili flakes 1 cup coconut milk to taste extra virgin olive oil to taste salt and pepper
1) Season the ahi, scallops, shrimp, and lump crab with salt and pepper then marinat for one to one and a half hours in the refrigerator with the juice from the limes. 2) Toss together all the other ingredients except for the coconut milk and extra virgin olive oil in a mixing bowl. 3) After the seafood has been marinated for the hour, you can toss it together with the other ingredients you have prepared from step 2. 4) Add the coconut milk to the mixture and toss together. 5) Your ceviche is ready to be put into a dish for serving. Finish the dish off with cilantro sprigs and extra virgin olive oil for presentation.