Bitchin' Kitchen Fresh Scallop & Pineapple Ceviche

| Thursday, 19 December 2013 15:27

Scallop and PIneapple Ceviche We love having fish & seafood on Christmas Eve. Bold on flavour, this dish mixes sweet and spicy for a memorable holiday and soon to be favorite. Get all of NG’s Feast of the Seven Dishes menu here.



1/3 cup fresh lime juice

1/3 cup fresh lemon juice

1/3 cup fresh pink grapefruit juice

1/4 cup Vidalia onion, minced

1 red chili, finely sliced

1/4 cup fresh pineapple, finely diced

1 tablespoon maple syrup

1/2 teaspoon seal salt

8 diver scallops

1 filet red snapper, sushi grade


Sweet potato chips or plantain chips

Fresh cilantro, minced

Recipe tools

Large glass bowl (requires non-reactive bowl)


Scallop and PIneapple Ceviche


To make ceviche: To the bowl, add lime juice, lemon juice, pink grapefruit juice, onion, red chili, pineapple, maple syrup, and salt. Whisk. Add scallops and red snapper, and mix. Cover the bowl and refrigerate for 20 minutes, until seafood is opaque and cooked from the acid in the fruit.

Serve ceviche in martini glass, add a few sweet potato chips or plantain chips and sprinkle with fresh cilantro.  For a festive twist, rim the martini glass with lemon or lime juice and coat the rim of the glass in the minced cilantro.

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Ease of Preparation: easy

Recipe Courtesy of Nadia G


Give Us Some Lurve