scallop pineapple ceviche

Name: Scallop Pineapple Ceviche
Prep time: 15 min
Yield: 4
Cuisine: Latin American
Ingredients: 4 large digby scallops, cut into small pieces; 1/2 teaspoon(s) tamarind chutney sauce; 1/4 cup(s) freshly squeezed lemon juice; 1/4 cup(s) freshly squeezed lime juice; 2 tablespoon(s) pineapple juice; 1/2 cup(s) fresh pineapple, finely chopped; 1/4 cup(s) white onions, finely chopped; 1/4 cup(s) red peppers, finely chopped; 1 small pinch ground himalayan sea salt; freshly ground black pepper, to taste (i always use mixed peppercorns); 1/2 tablespoon(s) grapeseed oil or any other flavorless oil; 1 tablespoon(s) fresh parsley, chopped; tortilla chips, for serving

7 Pinches 1 Photo

Francine Lizotte

Surrey South, BC

Updated on Aug 1, 2019

This light, flavorful and fresh dish is so tasty! It's a nice change and perfect to enjoy during the hot summer months!

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Scallops in a red bowl with tortilla chips around it with another bowl in the background both sitting on a red table mat.

prep time 15 Min

cook time

method No-Cook or Other

yield 4 servings

Ingredients

4 large digby scallops, cut into small pieces
1/2 teaspoon tamarind chutney sauce
1/4 cup freshly squeezed lemon juice
1/4 cup freshly squeezed lime juice
2 tablespoons pineapple juice
1/2 cup fresh pineapple, finely chopped
1/4 cup white onions, finely chopped
1/4 cup red peppers, finely chopped
1 small pinch ground himalayan sea salt
freshly ground black pepper, to taste (i always use mixed peppercorns)
1/2 tablespoon grapeseed oil or any other flavorless oil
1 tablespoon fresh parsley, chopped
tortilla chips, for serving

How To Make scallop pineapple ceviche

Step 1

Place scallops in a medium bowl and add tamarind. Pour in lemon juice, lime juice and pineapple juice, just enough to cover. Gently stir and press down lightly on the scallop mixture, making sure the seafood is submerged. Transfer to the refrigerator for 2 ½ to 3 hours or until the scallops turn opaque.

Step 2

About 5 minutes before serving, in another bowl combine diced pineapple, white onion, red pepper, salt and black pepper; stir. Remove scallops from the fridge and using a slotted spoon, transfer scallops to the onion mixture. Pour in about 2 tbsp. of the liquid from the bowl. Add oil, stir, taste and adjust if needed. Then add parsley just before serving with tortilla chips.
Step 3

To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=V6uoPY0N9FE
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