Best Scallop Pineapple Ceviche Recipes

SCALLOP PINEAPPLE CEVICHE image

Provided by CLUBFOODY

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

4 scallops, cut into small pieces
1/2 teaspoon tamarind chutney sauce
1/4 cup lemon juice
1/4 cup lime juice
2 tablespoons pineapple juice
1/2 cup pineapple, finely chopped
1/4 cup white onion, finely chopped
1/4 cup red pepper, finely chopped
1/8 teaspoon sea salt
1/8 teaspoon black pepper, ground
1/2 tablespoon grapeseed oil
1 tablespoon parsley, chopped

Steps:

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.
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 tablespoons of the liquid from the bowl. Add oil, stir, taste and adjust if needed. Then add parsley just before serving with tortilla chips.

Nutrition Facts : Calories 54.3, Fat 1.9, SaturatedFat 0.2, Cholesterol 3.6, Sodium 133.6, Carbohydrate 8.1, Fiber 0.8, Sugar 4.3, Protein 2.3

Scallop Pineapple Ceviche image

Provided by Francine Lizotte @ClubFoody

Number Of Ingredients 13

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

Steps:

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.
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.
To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=V6uoPY0N9FE