The crew at Uncle Giuseppe's shows News 12's Lily Stolzberg how to prepare scallop ceviche with a summery presentation using coconut shells. This Latin American sushi-style dish serves up a fresh Thai flavor.

½ Cup Diced Pineapple + 4tbs reserved for garnishing.
1lb Fresh Bay Scallops
2 Cups Coconut Milk (Canned)
3 Tbs Minced Ginger
3 Tbs Minced Lemongrass
½ Cup Granulated Sugar
4 Tbs Lime Juice
Kosher Salt
1 Bunch Fresh Cilantro
1 Red Fresno Chili (Optional)
5 Kaffir Lime Leaves (Optional, but highly suggested)

-In a small pot combine Coconut Milk, Sugar, Lime Juice, Ginger, Pineapple, Lemongrass, Kaffir Lime Leaves, and Salt to taste.
-Place pot over medium heat until it comes to a boil, immediately turn down heat to low and let simmer for 10 Minutes.
-Allow mixture to completely cool in refrigerator.
-Strain out contents and adjust to your liking with salt, sugar and fresh lime juice.

-Pick Cilantro Leaves off Stems, Very Finely Chop Stems and Combine with Coconut Milk Mixture, Reserve Leaves for Garnish.
-Thinly Slice Fresno Chili and Reserve.
-Place Bay Scallops in four shallow serving bowls. Pour Thai coconut marinade sauce over the scallops and allow to cure for 10 Minutes.
-Garnish with Chilies, Torn Cilantro Leaves, and Pineapple
-Serve and enjoy.