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Shrimp and Scallop Ceviche with Organic Pineapple

Shrimp and Scallop Ceviche with Organic Pineapple

Ingredients

  • 4 lb.
    Harbor Banks® Red Argentinean Shrimp, defrosted and tails removed
  • 1 lb.
    Harbor Banks Scallops 10-20, defrosted
  • .3 c
    Rykoff Sexton® Key Lime Juice
  • .25 c
    Rykoff Sexton Meyer Lemon Juice
  • .75 c
    Cross Valley Farms® Diced Yellow Onion
  • 2 c
    English Cucumber, sliced
  • 1 c
    Cross Valley Farms Cilantro, cleaned and minced
  • 2 c
    Rykoff Sexton Organic Diced Pineapple, defrosted
  • 1 T
    Roseli® Canola Olive Oil Blend
  • 1 T
    Monarch® Coarse Ground Kosher Salt
  • Monarch Ground Black Pepper, to taste

Preparation

  1. Cut shrimp and scallops into bite-sized pieces. In a nonreactive bowl, gently combine shrimp and scallops with lemon and lime juices. Add onion, cucumber, cilantro, oil, salt and pepper. Cover and hold in refrigeration until shrimp and scallops are opaque. Timing depends on the size of the pieces.
  2. Before serving, fold in pineapple.

Serving Tips: Garnish with fresh mint or extra cilantro. To add a little heat, add a ¼ to ½  cup of minced jalapeño or serrano before marinating.

Recipe by US Foods® Corporate Culinary Team

Serves 12