Notes: Chill coconut milk before opening can; before measuring the milk, scrape off the layer of cream that forms on top and save it for other uses such as in soups or curries.
1 pound shelled, deveined shrimp (31 to 40 per lb.)
1 pound bay scallops
1 cup coconut milk (see notes)
1/2 cup lime juice
1/4 cup minced red bell pepper
2 fresh serrano chilies, rinsed, stemmed, seeded, and minced
3 tablespoons chopped fresh cilantro
2 tablespoons minced fresh ginger
1 teaspoon salt
How to Make It
Rinse shrimp and scallops. Fill a bowl with ice water.
In a 3- to 4-quart pan over high heat, bring about 2 quarts water to a boil. Add the shrimp, reduce heat to maintain a simmer, and cook until shrimp are opaque but still moist-looking in center of thickest part (cut to test), 1 to 2 minutes. Remove with a strainer or a slotted spoon and immerse in ice water until cool. Add scallops to simmering water and cook until opaque but still moist-looking in the center (cut to test), 1 to 2 minutes; lift out and immerse in ice water until cool. Drain shrimp and scallops. Cut each shrimp crosswise into thirds.
Meanwhile, in a glass or ceramic bowl, mix coconut milk, lime juice, bell pepper, chilies, cilantro, ginger, and salt. Stir in shrimp and scallops. Cover and chill at least 6 hours or up to 1 day.
Spoon into a large serving bowl or onto a rimmed platter.