Gose Scallop and Pineapple Ceviche

Recipe by Jackie Dodd

Serves: 4 servings


  • 1 lb. raw scallops, chopped into
  • bite-sized pieces
  • 1 cup fresh lemon juice
  • ½ cup fresh lime juice
  • 2 cups diced fresh pineapple
  • ½ cup diced red onion
  • 1 jalapeno, diced
  • 1 red bell pepper, diced
  • 1 cup gose beer
  • ¼ cup chopped fresh cilantro
  • 1 teaspoon sriracha
  • salt and pepper to taste
  • tortilla chips for serving


 1. Place the scallops in a large bowl with the lemon and lime juices. Make sure the liquid fully covers the scallops. Place a lid or plastic wrap on the bowl and chill for 3 hours or until the scallops have turned white and have “cooked” in the citrus.

2. While the scallops marinate, stir together the pineapple, red onion, jalapeno and bell pepper in a separate bowl. Add the beer to the pineapple mixture and toss to combine. Cover the bowl and chill for 3 hours.
3. Drain both the scallop and pineapple mixtures. Place in the same bowl and toss to combine.

4. Add the cilantro, sriracha, salt and pepper.

5. Serve chilled with chips.