2poundsresh fish and shellfish, such as medium cleaned shrimp, bay scallops, squid, and firm fish (such as tuna, snapper, mahimahi, or sea bass), rinsed and cut into ¼-inch cubes
½cupfreshly squeezed lime juice
½cuppineapple juice
¼ cuppickle juice
2tablespoonslocal honey
Sea salt and freshly ground black pepper to taste
1tablespoon pickling spice, tied in cheesecloth
½cupdiced watermelon rind pickle
½cupokra pickle, sliced into ¼-inch rounds
1mediumred onion, thinly sliced
1largepeach,peeled and diced
1mediumjalapeño pepper, seeded and thinly sliced
¼cupchopped fresh parsley
Instructions
In a nonreactive (glass or stainless steel)bowl, combine lime juice, pineapple juice, pickle juice, honey, salt, pepper, and pickling spices to create a brine.
Put fish and seafood into large nonreactive bowl. Pour brine over seafood. Cover and refrigerate for 8-12 hours, until the seafood is firm and opaque. The brine will “cook” the seafood, but if preferred, blanch before adding the brine.
About 2 hours before serving, stir in pickles, vegetables, fruit, and parsley. Serve chilled and keep cool.
Notes
Always use fresh, clean seafood. Choose fish that’s mild and not too strong-tasting