Courtesy of Jesus Ramirez, Mariscos la Grulla, Chicago
Makes 1 large serving
1 pineapple
5 oz octopus, chopped
2.5 oz firm fish, chopped
5 oz shrimp, peeled and chopped
5 oz. mussels, chopped
1 T chopped onion
1 T chopped tomato
1 T chopped cilantro
Serrano chile to taste
About half a cup shredded Monterrey, Chihuahua or mozzarella cheese
Split the pineapple in half, from top to bottom. Scoop out about half the fruit from one half of the shell and chop the fruit into small pieces. (Keep the other half of the pineapple for the next serving.) Grill the half pineapple with the flesh scooped out until it is slightly browned on the edges.
Except for the cheese, sautee the rest of the ingredients, including the chopped up pineapple, in butter until the shellfish is done. Season with salt and pepper. Pour the cooked ingredients into the slightly grilled pineapple shell and sprinkle with the shredded cheese. Bake in an oven at about 350 degrees for 10 to 15 minutes, until the cheese is golden.