Grilled Pineapple Ceviche
Grilled Pineapple Ceviche
Ingredients
For the Ceviche
- 1 1/2 pounds ono (wahoo) or whitefish, skinless, boneless fillet
- 1 pineapple, whole
- 3 jalapeño
- 3 lime
- 1 sweet onion, thinly sliced
- 1 cucumber, sliced into half-moons
- 2 tomato, diced
- 1/2 cup cilantro, roughly chopped, plus more for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black peppercorns, freshly ground
For Serving
- 1 avocado, sliced
- 1 bag tortilla chips
Instructions
- 1
Carefully cut the whole pineapple in half lengthwise, including the leafy crown, using a sharp chef's knife. Scoop out the flesh from one half, leaving the outer shell intact to be used as a serving vessel. Remove and discard the hard core from the scooped-out pineapple flesh. Dice about 1 1/2 cups of the pineapple flesh into small, bite-sized pieces. Reserve the remaining pineapple for other uses.
⏱️ 10 min
- 2
Prepare the vegetables for the ceviche base: Dice 1 jalapeño, removing seeds if desired. Thinly slice the sweet onion into crescent shapes. Slice the cucumber into half-moon shapes. Dice the tomatoes into small pieces. Roughly chop 1/2 cup of cilantro.
⏱️ 10 min
- 3
Preheat a grill or grill pan to medium-high heat. Place the diced pineapple pieces and the remaining 2 whole jalapeño halves directly onto the hot grill. Grill for 5-7 minutes, turning occasionally, until they have distinct grill marks and are slightly softened. Remove from the grill and set aside to cool slightly.
⏱️ 7 min
- 4
While the grilled items cool, prepare the fish. Slice the ono (wahoo) or whitefish fillet into thin pieces, then dice them into small, bite-sized cubes.
⏱️ 5 min
- 5
In a large metal mixing bowl, combine the diced fish, thinly sliced sweet onion, sliced cucumber, and diced tomatoes. Squeeze the juice from 2 limes over the ingredients. Add the salt and freshly ground black peppercorns. Add the chopped cilantro. Mix all ingredients thoroughly with a spatula until well combined.
⏱️ 5 min
- 6
Once cooled, dice the grilled jalapeño halves (removing seeds if desired). Dice the grilled pineapple pieces. Add both the diced grilled jalapeño and diced grilled pineapple to the ceviche mixture in the bowl. Mix again to ensure all ingredients are evenly distributed.
⏱️ 5 min
- 7
Spoon the prepared ceviche mixture into the hollowed-out pineapple half. Slice the avocado into thin crescent-shaped pieces and arrange them decoratively over the ceviche. Garnish with additional fresh cilantro if desired. Serve immediately with tortilla chips.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Pineapple Ceviche
For the Ceviche
- 1 1/2 pounds ono (wahoo) or whitefish, skinless, boneless fillet
- 1 pineapple, whole
- 3 jalapeño
- 3 lime
- 1 sweet onion, thinly sliced
- 1 cucumber, sliced into half-moons
- 2 tomato, diced
- 1/2 cup cilantro, roughly chopped, plus more for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black peppercorns, freshly ground
For Serving
- 1 avocado, sliced
- 1 bag tortilla chips
Instructions
- 1
Carefully cut the whole pineapple in half lengthwise, including the leafy crown, using a sharp chef's knife. Scoop out the flesh from one half, leaving the outer shell intact to be used as a serving vessel. Remove and discard the hard core from the scooped-out pineapple flesh. Dice about 1 1/2 cups of the pineapple flesh into small, bite-sized pieces. Reserve the remaining pineapple for other uses.
⏱️ 10 min - 2
Prepare the vegetables for the ceviche base: Dice 1 jalapeño, removing seeds if desired. Thinly slice the sweet onion into crescent shapes. Slice the cucumber into half-moon shapes. Dice the tomatoes into small pieces. Roughly chop 1/2 cup of cilantro.
⏱️ 10 min - 3
Preheat a grill or grill pan to medium-high heat. Place the diced pineapple pieces and the remaining 2 whole jalapeño halves directly onto the hot grill. Grill for 5-7 minutes, turning occasionally, until they have distinct grill marks and are slightly softened. Remove from the grill and set aside to cool slightly.
⏱️ 7 min - 4
While the grilled items cool, prepare the fish. Slice the ono (wahoo) or whitefish fillet into thin pieces, then dice them into small, bite-sized cubes.
⏱️ 5 min - 5
In a large metal mixing bowl, combine the diced fish, thinly sliced sweet onion, sliced cucumber, and diced tomatoes. Squeeze the juice from 2 limes over the ingredients. Add the salt and freshly ground black peppercorns. Add the chopped cilantro. Mix all ingredients thoroughly with a spatula until well combined.
⏱️ 5 min - 6
Once cooled, dice the grilled jalapeño halves (removing seeds if desired). Dice the grilled pineapple pieces. Add both the diced grilled jalapeño and diced grilled pineapple to the ceviche mixture in the bowl. Mix again to ensure all ingredients are evenly distributed.
⏱️ 5 min - 7
Spoon the prepared ceviche mixture into the hollowed-out pineapple half. Slice the avocado into thin crescent-shaped pieces and arrange them decoratively over the ceviche. Garnish with additional fresh cilantro if desired. Serve immediately with tortilla chips.
⏱️ 3 min