Day Boat Scallops Poisson Cru Style with Pickled Ginger and Toasted Nori

Ingredients

• 4 ounces grated unsweetened coconut
• 1 1/2 cups boiling water
• 1/2 pound dayboat scallops, cut into quarters if large
• 1/4 cup fresh lime juice
• pinch of sea salt
• 1/4 cup shredded carrot
• 1/4 cup peeled, seeded, and small diced cucumber
• 1/4 cup thinly sliced (shaved) sweet onion, such as Vidalia or Maui
• 1 medium ripe tomato, peeled, seeded and coarsely chopped
• 1 small serrano pepper with seeds, minced
• 1/4 cup thin slices of pickled ginger (preferably from The Ginger People brand), coarsely chopped
• 1 teaspoon lime zest
• 1 tablespoon chopped cilantro
• Toasted Nori
• 2 lettuce leaf cups

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