Search Posts
Recent Posts
- Rhode Island Weather for Feb. 12, 2025 – Jack Donnelly February 12, 2025
- It is what it is – Feb. 12, 2025 – Jen Brien February 12, 2025
- Homeless in RI: Warmth with Dignity, Street Sights February issue – Opening of pallet village February 12, 2025
- It’s Sour Grapes time! – 02.12.25 – Tim Jones February 12, 2025
- Fr. Thomas More Garrett, O.P., named Executive Vice President of Providence College February 12, 2025
Categories
Subscribe!
Thanks for subscribing! Please check your email for further instructions.

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.
Enjoy!