Grilled shrimp, pineapple and poblano ceviche

Hit the peeled and sliced pineapple with a little vegetable oil.

Chop the tops off the poblanos, dig out the seeds and slice them in half lengthwise.

Preheat the grill 15 minutes on full blast to around 600F, then brush the grates thoroughly.

Grill the pineapple and the poblanos skin side down, leaving space for the shrimp.

Pull the shrimp at about 120F at the thickest point and plunge them into an ice bath.

Pull the poblanos once completely charred and wrap them in aluminum foil to soften.

Take the pineapple off once it has good grill marks.

Peel the shrimp, pull the tails and cut them into bite sized pieces.

Halve each pineapple slice, cut out the fibrous core and cut into pieces the size of the shrimp.

Unwrap the poblanos, peel off the carbonized skin, chop them and add them to the mix, with a little chopped mango if you like.

Dress with the juice of two limes, thinly sliced jalapeno to taste, sliced scallions, black pepper, kosher salt, a splash of olive oil and about a quarter teaspoon of ground cumin.

Toss, taste for seasoning, cover and keep in the fridge until serving.