Scallop and Pineapple Ceviche – Anthony Salemme

By Anthony Salemme, contributing chef

Serves 4 as a starter

This Summer may be starting to wind down, however this chilled appetizer or main course is very satisfying. Serve with tortilla chips and maybe some guacamole – and you have a meal.

12 ounces sea scallops, muscle removed and sliced in half

1 cup pineapple, chopped into small cubes

1/3 cup lime juice

1/3 cup pineapple juice

1 jalapeño, minced fine

1 shallot, peeled minced fine

1 Tablespoon Cilantro, chopped fine

Mix all together in a glass bowl. Cover and chill for 4-6 hours. The acidity in the lime juice and pineapple cooks the scallops.

Garnish with edible flowers if you have them growing. Nasturtium, honeysuckle, impatiens, roses.