Fresh Scallop and Pineapple Ceviche
By MooK
Rate this recipe
4/5
(1 Votes)
Ingredients
- 1/3 cup fresh pink grapefruit juice
- 1/3 cup fresh lemon juice
- 1/3 cup fresh lime juice
- 1/4 cup Vidalia onion, minced
- 1/4 cup fresh pineapple, finely diced
- 1 tablespoon maple syrup
- 1/2 teaspoon sea salt
- 1 red chile, finely sliced
- 8 diver scallops, sliced
- 1 fillet sushi-grade striped bass, sliced (about 7 ounces)
- Sweet potato chips or plantain chips, for serving
- Fresh cilantro, minced, for garnish
Details
Preparation
Step 1
To the bowl, add the pink grapefruit juice, lemon juice, lime juice, onions, pineapple, maple syrup, salt and red chile. Whisk. Add the scallops and striped bass, and mix. Cover the bowl and refrigerate until the seafood is opaque and cooked from the acid in the fruit, about 20 minutes.
Serve the ceviche in a martini glass, add a few sweet potato chips or plantain chips and sprinkle with fresh cilantro.
Cook's Note: For a festive twist, rim the martini glass with lemon or lime juice and coat the rim of the glass in the minced cilantro.
You'll also love
- Crockpot Dr. Pepper Roast Beef 4/5 (1 Votes)
- Lion House Orange Rolls 4/5 (1 Votes)
- Cornmeal Mush 4/5 (1 Votes)
- Frozen Strawberry/Banana Salad 4/5 (2 Votes)
- MUSSELS-SPICY TOMATO SAUCE from... 4/5 (1 Votes)
- BANG-BANG Shrimp 4/5 (1 Votes)
- Baked Cinnamon Apple Chimichangas 4/5 (1 Votes)
- Pineapple Angel Food Cake 4/5 (1 Votes)
Review this recipe