Shrimp and Pineapple Ceviche

Shrimp and Pineapple Ceviche

8
KIERSA 3

"The start of summer means lighter meals, and ceviche is delicious, and quick to prepare. This is great served on a bed of lettuce or in a martini glass, with tortilla chips or wonton crisps for dipping."

Ingredients

1 h 30 m {{adjustedServings}} servings 195 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 195 kcal
  • 10%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 17.4g
  • 6%
  • Protein:
  • 15.6 g
  • 31%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 154 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Stir the shrimp, bell pepper, pineapple, avocado, onion, cilantro, garlic, serrano pepper, lime juice, salt, and pepper together in a glass or ceramic mixing bowl until evenly combined. Cover, and refrigerate 1 hour before serving.

Footnotes

  • Cook's Note
  • To prepare wonton crisps - lay packaged wontons in a single layer on a baking sheet, spray lightly with cooking spray and sprinkle with salt. Bake at 375 degrees F (180 degrees C) approximately 10 minutes, until lightly browned.
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Reviews

8
  1. 12 Ratings

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I love this recipe! Being a pescotarian its hard to find good recipes. Although i would add a little bit of lemon juice, too. thank u for this recipe!!!

This is a nice light summer appetizer. I could see serving this in shooters at a late spring/summer get together. I'm a cilantro hater, so I made my usual parsley sub w/no issue. I also chose...

I have never written a review, however this dish was EXCELLENT! I made it as an appetizer for Easter, and it was the hit of my dinner party! I cut up my raw shrimp and marinated over night in fr...