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Pineapple Ceviche 

click to enlarge Pineapple Ceviche - BRIENNE BOORTZ
  • Brienne Boortz
  • Pineapple Ceviche

Ingredients

1 lb. bay scallops/shrimp/tilapia/red snapper (your choice, or mix)

8 limes, juiced

2 lemons, juiced

2 tomatoes, diced

5 green onions, minced

2 stalks celery, sliced

2 radish bulbs, julienned

½ green bell pepper, minced

½ c. chopped fresh parsley

freshly ground black pepper

1½ tbsp. olive oil

1/8 c. chopped fresh cilantro

2 c. pineapple fresh, chopped

Directions

Rinse your fish of choice, butterfly, and place on plastic wrap that is long enough to fold back over the fish. Gently pound out the fish, then place it on a cutting board and cut to your preferred size. Place in a medium-sized bowl. Pour lime and lemon juice over the fish, along with half the tomatoes. The fish should be completely immersed in the marinating juice. Chill the combination for a minimum of 4 hours, until fish is opaque (so you cannot see through it).

Add tomatoes, green onions, celery, radish, green bell pepper, parsley, black pepper, olive oil and cilantro to the scallop mixture. Stir gently. Let set for 1 to 3 hours to allow the flavors to meld together. Empty half the lime juice from the bowl. Add fresh-cut pineapple and use parsley to garnish. Serve this dish in fancy glasses with a slice of lime hanging over the rim for effect. Serves 4 to 6.

Another simple addition to this already basic recipe is to take a few tortillas from the cabinet and cut them into triangles. Then heat up a small amount of canola oil in a pan. When the oil is hot enough, place the tortilla in the pan and float it around in the oil until it gets a nice golden color. Place on paper towels to allow oil to run off, and leave a nice crisp chip. Season with cumin, salt and lime zest. This will give you a nice homemade-style chip that will go great with the ceviche.

Aftertaste

Ceviche is a classic Peruvian dish that's fresh and delicious, fun and full of flavor. We love to play on classic dishes and incorporate fun flavors like pineapple. At Nosh, chef Dirnberger and I did a similar ceviche that customers went crazy for. At the Cheyenne Mountain Zoo, we prepare ceviche regularly for our catering menus.

— Submitted by Cheyenne Mountain Zoo / Taste of the Wild Catering executive sous chef Bobby D. Couch and executive chef Nathan Dirnberger

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