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Pineapple-Lime-Ginger Scallop Ceviche

Servings: 4

Pineapple juice contains an enzyme called bromelain that breaks down protein and, as a bonus, has a tenderizing effect. 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 or dry sea scallops cut into bite-size pieces
  • 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)

Nutritional Information

  • Calories (kcal) : 110
  • Fat Calories (kcal): 5
  • Fat (g): 0.5
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 25
  • Sodium (mg): 890
  • Carbohydrates (g): 11
  • Fiber (g): 1
  • Sugar (g): 3
  • Protein (g): 14


  • In a medium bowl, soak the onion in ice water for 20 minutes. Drain and set aside.
  • Rinse the scallops in cold water, drain, and toss 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.


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