Ceviche of spicy scallops and fish

Marinated fish and little Greek pies make wonderful nibbles, suggests Lauraine Jacobs in her book The Confident Cook.

Ingredients

500 g	Scallops (Main)
500 g	Snapper fillets, or Tarakihi, boned and skinned (Main)
1	Chilli, medium, finely chopped
6 cm	Fresh ginger, peeled and chopped
2 Tbsp	Fish sauce
1 Tbsp	Sugar
2	Limes, juice only
1 cup	Coconut milk, (canned, and do not shake it as you want to use the thick portion only)
1	Red onion, small
1	Coconut, shaved
1 bunch	Fresh coriander, small
2	Spring onions, finely sliced
1 to taste	Salt & freshly ground pepper

Directions

1. Pat the fish and scallops dry and slice the fish into scallop-size chunks.
2. Place in a steamer and steam for about 45 seconds to one minute to just cook through.
3. Put aside in a bowl and refrigerate while you make the sauce.
4. Place the chilli, ginger, fish sauce, sugar, lime juice and coconut milk in a food processor and blend until smooth.
5. Pour this over the seafood and return to the refrigerator.
6. Meanwhile, slice the red onion finely and make the fresh shaved coconut (see below).
7. About 15 minutes before serving, scatter the onion, coconut, coriander and spring onion over the fish.
8. Season with salt and pepper to taste. Serve in small bowls or coconut shells
9. For Coconut: Choose a fresh coconut that is heavy with liquid when you shake it.
10. Crack it open by hitting it hard around the circumference with a hammer or cleaver.
11. Use a potato peeler to shave out thin strips of coconut.