FilipinoMedium · Cold
Scallop Kinilaw with Coconut Vinegar and Radish
A bright, Filipino-style kinilaw where fresh scallops are lightly cured in vinegar and finished with silky coconut milk and crunchy radish. Sour, briny, and impossibly fresh — this is coastal cooking at its finest.
Prep
20 min
Total
20 min
Method
1
Rinse the scallops under cold running water and pat completely dry with paper towels. Using a sharp knife, cut each scallop horizontally into 3–4 thin slices. Set aside on a clean plate over ice.
2
In a large non-reactive bowl, combine rice vinegar, lime juice, minced garlic, grated ginger, black pepper, and salt. Stir to dissolve the salt. Add the sliced onion and toss to coat.
3
Add the scallop slices to the cure mixture. Toss gently to coat every piece. Cover and refrigerate for 10 minutes — no longer, or the acid will turn the scallops mushy. (Note: use only sashimi-grade scallops for raw applications.)
4
Pour coconut milk drink and the extra tablespoon of rice vinegar over the cured scallops. Toss gently until the mixture turns opaque and creamy. Taste and adjust salt.
5
Divide the kinilaw among chilled bowls, spooning over the coconut cure. Arrange radish slices on top and scatter fresh cilantro leaves and scallion rounds. Serve immediately with crusty bread or rice, if you like.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -4
Calories
196
per serving
High in protein · 19gLow sugar · 5gLow saturated fat · 2g
Protein
19g
Carbs
12g
Fat
8g
Sat. fat
2g
Fiber
6g
Sugar
5g
Sodium
565mg
Dairy FreeGluten FreeLow CaloriePescatarianDiabetesHeart HealthyLow SodiumHigh ProteinLight MealLow Carb
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
Grade pending
Environmental impact
Estimated footprint
Grade pending · 67% ingredient coverage
kg CO2e
≥0.1
per serving
Radish, very thinly sliced drives 33% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
5
Salty
8
Sour
1
Bitter
2
Spicy
Textures
CrispySilkyTender
Aromas
HerbalMarinePungent
Kitchen Equipment
Techniques
Safety & Storage
High Risk Population
This dish contains raw seafood. Not recommended for pregnant individuals, young children, elderly persons, or immunocompromised individuals. Consult healthcare provider if uncertain about consuming raw scallops.
Handling
Use only sashimi-grade scallops purchased fresh from a reputable fishmonger. Confirm with supplier that scallops are designated safe for raw consumption.
The 10-minute cure time is critical. Do not exceed this duration as prolonged acid exposure will denature proteins and create a mushy, unappetizing texture in the scallops.
Cross Contamination
Maintain strict separation between raw scallops and other ingredients during prep. Use dedicated cutting boards and utensils for raw seafood to prevent bacterial cross-transfer.
Storage
Serve immediately after preparation. If leftovers must be stored, consume within 4 hours and keep refrigerated at 40°F or below. Do not re-freeze thawed scallops.
Allergen Warning
Coconut milk may trigger reactions in individuals with tree nut allergies due to cross-reactivity. Confirm guest tolerance before serving if tree nut allergy is a concern.
Pro Tips
Technique
The cure is quick work — ten minutes, that's it! Any longer and your scallops turn soft and sad. Set a timer and trust me, iho.
Substitution
If you can't find coconut milk drink, shake up full-fat coconut milk with a splash of water until it loosens. Same creamy finish, different brand.
From the chef
This dish reminds me of lazy Sunday mornings by the Manila bay, when my lola would set out her catch-of-the-day for the whole barkada to share. Kinilaw was always the first to go — that bright, tangy bite cutting through the morning heat. I gave it my own twist with coconut milk, because where I'm from, everything's better with a little gata.
TagsKinilawNo CookQuickFreshLightSeafoodSourCoconutFilipinoRaw Safe
AllergensMollusks
Source: generated · June 13, 2026