Scallop Pineapple Ceviche: A Taste of the Tropics

The first time I had ceviche was on a tiny, sun-drenched beach in Baja California. The air was thick with the scent of salt and citrus, and the makeshift restaurant, barely more than a shack with a few plastic chairs, served the freshest seafood I’d ever tasted. That vibrant, tangy explosion of flavors – the sweet lime, the spicy chili, the firm, yielding fish – transported me. This Scallop Pineapple Ceviche evokes that same joyful memory with its bright, tropical twist. It’s like sunshine in a bowl, ready to brighten any day.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 45 minutes
• Servings: 4
• Dietary Type: Gluten-Free, Dairy-Free

Ingredients

• 4 scallops, cut into small pieces
• ½ teaspoon tamarind chutney sauce
• ¼ cup lemon juice
• ¼ cup lime juice
• 2 tablespoons pineapple juice
• ½ cup pineapple, finely chopped
• ¼ cup white onion, finely chopped
• ¼ cup red pepper, finely chopped
• ⅛ teaspoon sea salt
• ⅛ teaspoon black pepper, ground
• ½ tablespoon grapeseed oil
• 1 tablespoon parsley, chopped

Equipment Needed

• Medium bowl
• Slotted spoon
• Small bowl

Instructions

1. In a medium bowl, gently combine the scallops and tamarind chutney sauce.
2. Pour in the lemon juice, lime juice, and pineapple juice, ensuring the liquids sufficiently cover the scallops. Add more juice if needed to fully submerge the seafood.
3. Gently stir the mixture, lightly pressing down on the scallops to keep them submerged.
4. Transfer the bowl to the refrigerator and allow the scallops to marinate for 2 ½ to 3 hours, or until they turn opaque. This is the crucial step where the citrus “cooks” the seafood. Make sure you don’t over-marinate, or the scallops could become rubbery.
5. About 5 minutes before you’re ready to serve, prepare the pineapple mixture: In a separate small bowl, combine the finely diced pineapple, white onion, red pepper, sea salt, and black pepper. Stir thoroughly.
6. Remove the scallops from the refrigerator. Using a slotted spoon, carefully transfer the marinated scallops from the citrus juice to the bowl with the pineapple mixture.
7. Pour about 2 tablespoons of the citrus liquid from the scallop bowl into the pineapple-scallop mixture.
8. Add the grapeseed oil to the bowl.
9. Stir everything together well.
10. Taste the ceviche and adjust the seasoning as needed. You may want to add a pinch more salt, pepper, or a touch more lime juice depending on your preference.
11. Just before serving, gently fold in the chopped parsley.

Expert Tips & Tricks

• Quality Seafood is Key: Use the freshest, highest quality scallops you can find. The better the scallop, the better the ceviche.
• Don’t Over-Marinate: As mentioned before, over-marinating the scallops can make them tough. Keep a close eye on them and check for opacity after 2 ½ hours.
• Spice it Up: If you like a little heat, add a pinch of finely minced jalapeño or a dash of your favorite hot sauce to the pineapple mixture.
• Make Ahead (Partially): You can chop the pineapple, onion, and red pepper ahead of time and store them in the refrigerator until you’re ready to assemble the ceviche.
• Citrus Balance: Feel free to adjust the ratio of lemon to lime juice to suit your taste. Some people prefer a more pronounced lime flavor, while others prefer the slightly milder lemon.

Serving & Storage Suggestions

Serve the Scallop Pineapple Ceviche immediately after preparing with tortilla chips, plantain chips, or crispy wonton wrappers for scooping. You can also serve it as an appetizer in small bowls or shot glasses. Garnish with extra parsley or a wedge of lime for visual appeal.

Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours. However, keep in mind that the texture of the scallops may change slightly as they continue to “cook” in the citrus. It’s best enjoyed fresh. Due to the nature of the dish, freezing is not recommended.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	54.3 kcal	N/A
Calories from Fat	N/A	17g / 31%
Total Fat	1.9 g	2%
Saturated Fat	0.2 g	1%
Cholesterol	3.6 mg	1%
Sodium	133.6 mg	5%
Total Carbohydrate	8.1 g	2%
Dietary Fiber	0.8 g	3%
Sugars	4.3 g	N/A
Protein	2.3 g	4%

Variations & Substitutions

• Mango Ceviche: Substitute the pineapple with diced mango for a different tropical flavor.
• Shrimp Ceviche: Replace the scallops with small cooked shrimp. Reduce the marinating time significantly, as the shrimp are already cooked. Aim for about 30 minutes to an hour.
• Avocado Addition: Add diced avocado just before serving for a creamy texture and healthy fats.
• Cilantro Lime: Replace the parsley with cilantro for a more traditional ceviche flavor.
• Spicy Version: Add a finely minced serrano pepper or a dash of your favorite hot sauce to the marinade.

FAQs (Frequently Asked Questions)

Q: Can I use frozen scallops for this recipe?
A: Yes, you can use frozen scallops, but make sure they are completely thawed before using. Pat them dry with a paper towel to remove excess moisture.

Q: How do I know when the scallops are “cooked” in the citrus juice?
A: The scallops are “cooked” when they turn opaque. They should no longer appear translucent.

Q: Can I use a different type of onion?
A: While white onion is recommended for its mild flavor, you can substitute with red onion if you prefer a slightly sharper taste. Just be sure to chop it very finely.

Q: Can I make this ahead of time?
A: It’s best to serve this ceviche fresh. You can prep the ingredients in advance, but wait to combine them until just before serving.

Q: What if I don’t have tamarind chutney sauce?
A: If you don’t have tamarind chutney sauce, you can use a small amount of tamarind paste mixed with a little brown sugar and water to achieve a similar flavor.

Final Thoughts

This Scallop Pineapple Ceviche is a celebration of fresh, vibrant flavors. It’s incredibly easy to make and is guaranteed to impress your guests. Don’t be afraid to experiment with the variations and substitutions to create your own signature version. So, grab some fresh scallops, gather your ingredients, and bring a taste of the tropics to your kitchen. And please, share your creations and feedback – I’d love to hear how it turns out!