Scallop & Pineapple Ceviche
A Twist on Scallop Ceviche that will Impress Your Dinner Guests
While scallops and most seafoods are best in the summer season, I always have an undeniable hankering in winter for summer meals. Ceviche is one of my favorite tapas dishes. It is especially good to add to your menu as an appetizer or part of the second course if you’re planning heavier dishes — the acid is great for the pallet!
Before I list the ingredients you’ll need, there are a couple of notes I took while in the kitchen.
Bay scallops are preferred as they are smaller and usually more tender or sweet. Sea scallops can be two to three times larger than a bay scallop. I used sea scallops and I cute them into much smaller sizes. I’ll also attach below pictures I have of bay scallops over summer.
Another note: I always cook portions that are dependent on how many people are eating. My recipe serves 3 or 4. I was able to save some for meals for two days after I prepared the ceviche. Some recipes suggest soaking in lime juice for up to 24 hours, so I think it’s okay to keep the seafood dish for about three days. And I’ll recommend to you how to reimagine your leftovers!
Recipe
Find an accessible pdf version of the ingredients: here.
Note: If you prefer a spicier ceviche, I recommend adding more jalapeño or bell pepper. Ina Garten adds Sriracha. I actually prefer Trader Joe’s Zhoug Sauce — which I will give tips on for leftovers!
Instructions:
Juice your limes. Each like gave me close to a quarter of a cup so I used about 4 limes. You will use half a cup of juice to soak the scallops and save the other half cup for the final ceviche dish.
I rinse my scallops but I don’t soak them in water. Scallops can absorb water and we don’t want that! If using sea scallops, cut them into bite sizes (usually quarter them). Bay scallops are usually the proper size. Soak scallops in lime juice. I leave mine in a bowl on the counter at room temp. For same day serving, I let the scallops soak for 1 to 2 hours.
Time to get chopping and tossing your ingredients into a bowl! I cube my cucumber, mince the jalapeño, cube tomato, cube avocado, thinly slice and halve the shallots, and mince garlic.
If corn is in season at the market, you can grill fresh corn but using a can saves time. Add in 1/4 cup — or more if you want a milder or sweeter ceviche.
Cut your pineapple and add it into the mix. I used 1/2 cup to have the more pineapple in each bite.
Is it just me or do you also find fruits and vegetables to have an aesthetically pleasing gradient of colors?
Almost Tapas Time!
With my ingredients all prepped, it’s time to finish up with the “vinaigrette.”
Add 1/2 cup of olive oil to lime juice.
1/2 tbsp of honey and salt and pepper.
Optional seasoning: there are many flavors that pair well with this recipe. From cayenne chili powered to elote seasoning or sauces like Siracusa or zhoug. Depending on my guests and their preferred spice levels, I change it up.
Toss all the ingredients together and then using a slated spoon, scoop the scallops into the rest of the ceviche ingredients. (The lime juice from soaking the scallops will be discarded).
Garnish with cilantro and optional chives/green onion.
3 Ways to Serve
Ina Garten serves her scallop ceviche on butter/bib lettuce cups — super healthy! I like to find chips or some type of carb to eat with my ceviche. Trader Joe’s had elote chips, flavorful but not for everyone.
Reimagine Your Ceviche
The other recommendation I have for your leftovers is to make poké style bowls either using plain rice or sushi rice. This is when I love to add zhoug sauce! Throw in an egg and some seaweed seasoning with soy sauce or roast some vegetables like broccoli and brusselsprouts (using similar ingredients like lemon or spicy honey) for variety. You’ll be able to taste the flavors of your ceviche, as it soaks longer, and pair it with other textures!
