Pineapple, Shrimp & Scallop Ceviche

The Gourmandise School   of Sweets and Savories

Dip in, cool down. Our side of town isn't sizzling yet, but we have had a few days when turning the oven or stove on feels like a nuisance. Un-cooking is always a welcome principle this time of year, from marinating tabouleh to ceviche to tossing simple salads, making meals using two bowls and wooden spoons seems like a delicious idea.  The secret to successful Ceviche -say-it-with-me-three-times-fast- is lots of citrus (it will denature the proteins in the shellfish in somewhat the same way heat would) and very fresh fish. Like our produce, we try to purchase our finned food as locally and sustainable as possible. The best news to hit the famers market this year besides the wheat and rice is Community Seafood, an awesome hybrid of CSA, farmers market stand and standing order pickup spot. You'll be surprised at the pricing (not boutique, but a bit more than the grocer) and delighted at the recipes they include on their site for the catch of the week. Send us your favorite recipes and a photo, we'll feature them on our FB page! Pineapple, Shrimp & Scallop Ceviche In a large bowl mix together: 4 radishes, thinly sliced 1/2 red onion, thinly sliced 1 cup chopped pineapple 2 serrano peppers, diced 2 tbsps fresh cilantro, chopped 1/2 large avocado cubed 1/4lb small scallops or large scallops, quartered 1/2lb shrimp, peeled and deveined Whisk together: 1 tsp sea salt Juice from 1 orange zest from 1 lime Juice from 2 limes In a large bowl, toss the first 8 ingredients together. Whisk the salt, orange juice, lime zest and lime juice together in a medium bowl. Pour juice over seafood mixture and allow to sit for 30 minutes until the shrimp and scallops become opaque. Note: if the juice doesn't cover the seafood completely, toss to coat occasionally. Ceviche should marinate for at least 30 minutes but not longer than 5 hours. Keep cold. Serve with tortilla chips or sweet potato chips   Wishing you a delicious day,  Clémence and Hadley