Pineapple-Lime-Ginger Scallop Ceviche
You can serve this dish after 30 minutes or up to 3 hours of marinating, but 1-1/2 hours is the sweet spot; after 3 hours, the scallops will become so tender that they begin to break apart due to the tenderizing effect of the pineapple. Garnish with plantain chips, diced avocado, and/or diced pineapple.
1/2 cup red onion, very thinly sliced lengthwise
1 lb. bay scallops
3/4 cup fresh lime juice
1/4 cup pineapple juice
1 fresh red serrano or cayenne pepper, sliced crosswise, seeds removed, if you like
1 medium clove garlic, minced
1 tsp. minced or grated fresh ginger
1/4 cup fresh small cilantro leaves
3/4 tsp. fine sea salt
1 tsp. orange zest (optional)
In a medium bowl, soak the onion in ice water for 20 minutes. Drain and set aside.
Toss scallops in a medium bowl with the lime juice and pineapple juice. Cover and marinate in the refrigerator for 30 minutes or up to 3 hours, stirring occasionally. As time passes, the scallops will go from translucent to opaque, first on the surface and then through the center.
Drain the scallops, reserving the marinade. Fold the onions into the scallop mixture along with the chile, garlic, ginger, cilantro, salt, and orange zest (if using). If you want a little more juice in the mixture, stir in 2 to 3 Tbs. reserved marinade. Let stand at room temperature for 10 minutes, then serve in shallow bowls.
Recipe via Fine Cooking