Scallop Pineapple Ceviche

1
Francine Lizotte

By
@ClubFoody

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

Rating:

☆☆☆☆☆ 0 votes

Serves:
4 servings
Prep:
15 Min
Method:
No-Cook or Other

Ingredients

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

How to Make Scallop Pineapple Ceviche

Step-by-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.
  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.
  3. To view this recipe on YouTube, click on this link >>>> youtube.com/watch?v=V6uoPY0N9FE

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