Shrimp and Pineapple Ceviche

Shrimp and Pineapple Ceviche
  • PREP TIME
    30 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    1 hrs 30 mins
  • SERVING
    4 People
  • VIEWS
    57

Transport yourself to a tropical paradise with this vibrant Shrimp and Pineapple Ceviche. The sweetness of pineapple dances with the tang of lime and the subtle heat of serrano pepper, creating an unforgettable symphony of flavors. Fresh, light, and incredibly refreshing, this ceviche is the perfect appetizer or light meal for warm weather gatherings.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    17 g
  • Cholesterol
    125 mg
  • Fiber
    6 g
  • Protein
    16 g
  • Saturated Fat
    1 g
  • Sodium
    154 mg
  • Sugar
    7 g
  • Fat
    8 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a glass or ceramic bowl, gently combine the shrimp, red bell pepper, pineapple, avocado, red onion, cilantro, lime juice, serrano pepper, and garlic. (5 minutes)

02

Step

Season generously with sea salt and freshly ground black pepper. Toss gently to ensure all ingredients are evenly coated. (2 minutes)

03

Step

Cover the bowl tightly with plastic wrap, pressing down gently to remove any excess air. Refrigerate for at least 1 hour, or up to 2 hours, to allow the flavors to meld. (60-120 minutes)

04

Step

Before serving, taste and adjust the seasoning as needed. Add more lime juice, salt, or serrano pepper to achieve your desired balance of flavors. (2 minutes)

05

Step

Serve chilled in martini glasses, on a bed of crisp lettuce, or with your favorite tortilla chips or plantain chips for dipping.

For the best flavor, use fresh, ripe pineapple. If using canned pineapple, drain it well and pat it dry before adding it to the ceviche.
The serrano pepper adds a kick of heat. Remove the seeds and membranes for a milder flavor, or leave them in for more intensity. Adjust the amount to your liking.
Be careful not to marinate the shrimp for too long, as the lime juice will begin to 'cook' it and make it rubbery. 1-2 hours is ideal.
If you don't have serrano peppers, you can substitute with jalapeño or another chili pepper of your choice.
This ceviche is best served immediately after it has marinated. However, it can be stored in an airtight container in the refrigerator for up to 24 hours.

Cordie Stanton

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 19 Ratings)
Total Reviews: (8)
  • Myron Daugherty

    Be careful with the serrano pepper; it can be quite spicy!

  • Milton Marks

    I added a splash of orange juice for extra sweetness, and it was amazing!

  • Eloy Hessel

    The avocado makes it so creamy and delicious.

  • Orlando Dibbert

    This recipe is a lifesaver for hot summer days!

  • Martin Roberts

    Doubled the recipe for a party and it was gone in minutes!

  • Curtis Becker

    Next time, I'll try grilling the pineapple for a smoky flavor.

  • Bernadette Maggio

    I served it with plantain chips, and it was a huge hit!

  • Jaleel Ritchie

    So easy to make and tastes incredibly fresh!

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