Scallop Ceviche with Pineapple and Basil

I'm back, again, for a brief spell, AGAIN. We're off to Texas next weekend for a wedding, which will bring our flying mileage for the summer to somewhere around 50 kerbillion combined. No more travel for this aero-phobe for at least a couple of months!

After a week of rich fare with my family in Chautauqua, NY (referred to variously as Brain Disneyland, Grandma Sleepaway Camp, or Kulture Kamp for Grown-Ups...), I was ready for some light, homemade food.

I'd been craving ceviche again, so I thought I'd try my hand at some new flavors. It was mighty tasty, if I do say so myself! I'm a fan of the scallop ceviche, and may not ever stray; I did add some poached shrimp this time just to add volume.

Scallop Ceviche with Pineapple and Basil



serves 2

4 oz bay scallops, sliced into bite-sized pieces
4 oz raw medium shrimp, peeled and deveined
2 T fresh lime juice
1/2 tsp grated lime zest
1/2 c fresh pineapple, diced
1 serrano chile, seeded and minced
2 T red onion, minced
2 T fresh basil, minced

1. In a small saucepan, bring water to a boil (enough to cover the shrimp). Add the shrimp and poach for 30 seconds, or until just pink. Immediately remove from the pan and plunge into a bowl of ice water. When cool, cut shrimp into 1-inch pieces
2. In a bowl, combine the shrimp and all remaining ingredients. Marinate in the refrigerator for 20 minutes. Serve cold.