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5 from 3 votes

Scallops Pineapple Ceviche

This light, flavorful and fresh dish is so tasty! It's a nice change and perfect to enjoy during the hot summer months!
Prep Time15 minutes
Cook Time0 minutes
Passive Time3 hours
Total Time3 hours 15 minutes
Servings: 4
Author: Francine Lizotte
Course: Appetizers, Lunch, Main Course
Cuisine: Fusion, Peruvian
Keyword Backyard Party, Dairy Free, Easy Recipe, Elegant Cuisine, Gluten Free, Healthy, Light Meal, Low Sodium/No Sodium, Summer Food

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.