Chef Walid El-Tawel from Chef's Paradise will be teaching us how to make this delicious spin on ceviche. Broaden your horizons into the world of ceviche and delicately balance sweet, floral, salty, creamy and sour notes perfectly together. Get your ingredients ready and we'll see you in the kitchen!


Ingredients List:

  • 8 Scallops (U-12 Sizing)

  • 1 400 ml Can of Coconut Milk 

  • 5 Tbsp Lime Juice 

  • 4 Tbsp Simple Syrup*

  • 1 Tbsp Salt 

  • 1 Tbsp Olive Oil 


For Garnish: 

  • 1.5 Tbsp Pickled Cilantro 

  • 1 Jalapeño

  • 3 Tbsp Marcona Almonds or Salted Macadamia Nuts or Salted Cashews


*Simple Syrup can be made (ahead of time) using 1 cup of Sugar and 1 Cup of Water. Combine water and sugar in a pot and bring to a boil for 2 minutes on high heat. Remove from heat and allow to cool in the fridge. 


Kitchen Tools Needed: 

  • 1 Small Mixing Bowl 

  • 1 Large Mixing Bowl 

  • 2 Plating Bowls (at least 3 inches deep)

  • 2 Cutting Boards (one for seafood, one for vegetables)

  • 1 6-8 inch Chef's Knife

  • 1 Small Pot 

  • Tasting Spoons

  • Measuring Spoons

  • Measuring Cups 

Scallop & Coconut Ceviche Cooking Class - Chef's Paradise x Impastiamo