Ceviche with Bay Scallops, Shrimp & Coconut

Ingredients

• Salt
• 1 pound bay scallops, abductor muscles removed
• 1 pound medium shrimp, peeled, deveined and diced into ½ inch pieces
• 2 tablespoons olive oil
• 1 cup fresh ginger, peeled and chopped
• ½ cup garlic cloves, peeled
• 2 stalks lemongrass, chopped
• 1¼ cups coconut water
• 2 cups coconut milk
• ½ cup fresh lime juice
• 1 jalapeño, seeded and minced
• ¼ cup chives, finely chopped
• 1 small red onion, finely chopped
• ¼ cup seeded and finely chopped tomato 3 tablespoons desiccated coconut, toasted, for garnish
• Freshly ground black pepper
• Ginger juice, grated from 1 large piece ginger, to taste
• 3 tablespoons desiccated coconut, toasted, for garnish
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