Scallop Pineapple Ceviche
Who doesn’t like eating outside on a patio… certainly not me! That’s one thing about summer that I really adore; the fresh air with a warm calm breeze, watching the sunset go down ⛅ and just enjoying the weather while eating… priceless! To me, having a meal outside is a form of relaxation that I really appreciate.
When it’s nice outside and people are eating on a patio, grilling foods on the barbecue is quite obvious. There’s no need to start the oven inside and heat up the house 🏡. Burgers, Hot Dogs, Steaks, Grilled Fish, Chicken, Kebabs, and so on are the popular ones we’ll all be enjoying this season. Sometimes though, it’s nice to have a change. Something light, fresh and very tasty… something like a ceviche!
In the past, I’ve shared my delicious Ceviche de Pescado (Fish Ceviche 🐟) with you and this time, here’s another one of my creations… Scallop Pineapple Ceviche! Oh my! This dish is so flavorful! When I made this recipe the first time, I wanted to achieve the perfect harmony of heat and slightly sweet with a little tang in the background without taking away from the delicate flavor of the scallops. It was bang on!
Another reason why I love serving this Scallop Pineapple Ceviche to friends and family is because it doesn’t require any cooking. Are the scallops raw? NO, absolutely not! When submerging the seafood in citrus juice 🍋, the acidity will actually cook the scallops and turn the flesh opaque and firm. This method has been used since colonial times. Here’s a great link to Extract the Most Juice from Citrus Fruits
Heat kills bacteria whereas citric acid won’t, so it’s very and I mean very important to use fresh scallops. If you’re not sure about how fresh they are, quickly “blanch” the seafood for 90 seconds ⏳.
I love scallops and I have a few recipes with them. Check them out; Bay Scallop Chowder, Coquilles St Jacques, Scallops with Smoky Cream Corn Sauce, Sautéed Scallops with Beurre Blanc, Maple Ginger Scallops, Blood Orange Miso Scallops, Scallops and Roasted Chestnut Soup, and more to come…
This Scallop Pineapple Ceviche is the perfect dish to make 👩🍳👨🍳 for your guests during the hot summer months. It’s a great appetizer to serve along with tortilla chips. It can also be a main course if you want to enjoy a light meal out on the patio with a glass of white wine – definitely Zen!
Bon Appétit!🍽
Check out these other tasty fish and seafood recipes…😀
– Pacific Coast Salmon on the BBQ
– Grilled Fish Tacos
– Spanish Paella
– Grilled Tuna Steaks
– Sardine Cups
– New England Lobster Rolls
– Shrimp Maque Choux
– Blackened Grilled Fish
and for even more fish and seafood recipes 🐟🦞, click on this link… Recipe Category • Fish & Seafood
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Scallops Pineapple Ceviche
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Ingredients
- 4 large Digby scallops, cut into small pieces
- 1/2 tsp. tamarind chutney sauce
- 1/4 cup freshly squeezed lemon juice tips & tricks
- 1/4 cup freshly squeezed lime juice
- 2 tbsp. 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 pink salt
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1/2 tbsp. grapeseed oil or any other flavorless oil tips & tricks
- 1 tbsp. fresh parsley, chopped tips & tricks
- tortilla chips, for serving
Directions
- Place scallops in a medium bowl and add tamarind chutney sauce.
- 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.
- About 5 minutes before serving, in another bowl combine diced pineapples, white onions, red peppers, salt and black pepper; stir.
- Remove the scallops from the fridge and using a slotted spoon, transfer them to the onion mixture.
- Pour in about 2 tbsp. of the liquid from the bowl; stir to blend.
- Add oil, stir, taste and adjust if needed.
- Add parsley, stir again and let it sit for 30 minutes before serving with tortilla chips.
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