Sunset ceviche-style cups with charred pineapple

Lime and chile are already in the cup. Keep the glass lighter and more mineral than the pineapple.

Vinho Verde or Txakoli; ranch water; charred-pineapple agua with lime and a pinch of Tajín if skipping alcohol.

Dress in batches. An hour in lime turns the flakes mealy. Keep the finished mix cold.

• Firm white-fish fillets1 lb
• Pineapple1 cup
• Fresh lime juice0.5 cups
• Jalapeño2 ea
• Toasted corn kernels0.5 cups
• Cilantro0.5 cups
• Red onion2 ea

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

Nothing cooks, so batch size does not change a cooking time. Chilling does not scale either — it is set by the depth of the container, so a double batch in one deep tub takes far longer than two shallow ones.

1. Read the whole method before you shop. This is a planning recipe for sunset ceviche-style cups with charred pineapple, not a certified kitchen test.
2. Amounts below are one batch: 8 portions. Build a plan and this card scales itself to it.
3. No heat. Assemble from cold ingredients. Keep covered until service.
4. Hold time is short (15 min). Finish close to service. Do not guess a longer hold.
5. Drink pairing: Vinho Verde or Txakoli; ranch water; charred-pineapple agua with lime and a pinch of Tajín if skipping alcohol.
6. Leftover route: Dress in batches. An hour in lime turns the flakes mealy. Keep the finished mix cold.
7. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.