Fennel and Scallop Ceviche with Coconut Milk and Lime

Halve the limes and juice all four. You need approximately 1/2 cup fresh lime juice. Strain through a fine-mesh sieve to remove seeds and pulp fragments.

Slice the red onion as thin as paper. Toss with 2 tablespoons of the fresh lime juice and a pinch of salt. Set aside to soften while you prep the rest — the acid will mellow the sharp edge in 15 minutes.

Trim the fennel: cut off the fronds and stalks, then halve the bulb. Using a mandoline or sharp knife, shave the fennel into paper-thin half-moons. Transfer to a bowl of ice water and let sit 5 minutes for extra crunch, then drain and pat dry.

In a large non-reactive bowl, combine the remaining lime juice, coconut milk drink, salt, and black pepper. Whisk vigorously until smooth and fully emulsified.

Pat the scallops completely dry with paper towels. Cut any large ones in half horizontally so they are bite-sized cutlets, roughly 1/2-inch thick. Nestle the scallops into the lime-coconut marinade, turning to coat every piece. Cover and refrigerate for 15 minutes — no longer, or they will toughen. The acid will gently denature the proteins, turning them opaque and firming them up.

Lift the scallops from the marinade with a slotted spoon and place in a clean bowl. Discard the spent marinade. Toss the scallops with the drained pickled red onion and their residual lime juice.

Add the shaved fennel and toss gently to combine. The fennel stays crunchy and cuts through the silky coconut-lime richness.

Drizzle the olive oil over the ceviche. Scatter the fresh cilantro leaves and stems. Dust with cumin and give one final, gentle toss.

Serve immediately in chilled shallow bowls. Have extra lime wedges on the side for anyone who wants a extra squeeze.