Betsy’s No Garlic Luau Lovers Creamy Ceviche with Pineapple-Mango Salsa

By Betsy Vail 09/06/15

Ceviche Ingredients:

• 1 lb. scallops
• 1 lb. calamari 
• 1 lb. shrimp, uncooked, deveined, and tail-off
• 2-13.5 oz. cans coconut milk
• 2 c pineapple juice
• ½ c red onion, diced (optional)
• ½ tsp salt
• ¼ tsp cayenne pepper 
• ½ c organic agave 
• corn starch 
• Cilantro (optional garnish)
• Edible flowers (optional garnish)

Salsa Ingredients:

• 1 c pineapple, diced
• 1 c mango, diced
• 2 tsp crystallized ginger, minced

Ceviche Directions:

1. Be sure the seafood is rinsed, drained, and bite-sized.
2. Place the seafood in a bowl and cover with ½ c pineapple juice. Allow to marinate for 20 minutes.
3. In a medium sized sauce pot, bring 1½ c pineapple juice, coconut milk, onion, salt, cayenne, and agave to a low boil stirring frequently for about 2 minutes. Turn the heat down to medium-low, stir frequently, and allow the sauce to simmer.  
4. When the seafood is done marinating, stir the seafood mix (lifting it out of the marinade juice) into the sauce to complete its cooking process (about 2-3 minutes). Be sure not to overheat the seafood! 
5. Stir in the corn starch 1 tablespoonful at a time to thicken the sauce until creamy, then remove from heat and allow to cool. If the sauce becomes too thick as it cools, stir in additional pineapple juice.
6. Taste and adjust flavors if needed.
7. Garnish with pineapple-mango salsa, cilantro, or tropical flowers. 

Note: The salsa looks beautiful on the side, but it tastes GREAT mixed into the ceviche! 

Salsa Directions:

1. Mince the pineapple and mango together to make a fruit salsa.
2. Stir in the candied ginger then set aside. 

Delicious Additions:

• Use diced lobster
• Diced mahi mahi or other firm fish

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