Shrimp and Pineapple Ceviche

Shrimp and Pineapple Ceviche

7 Reviews 1 Pic
  • Prep

    30 m
  • Ready In

    1 h 30 m
KIERSA
Recipe by  KIERSA

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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.

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Reviews (7)

Rate This Recipe
tipo202
16

tipo202

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!!!

Leslie
3

Leslie

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 fresh lemon and lime juice. I drained and dropped them in boiling water for a few minutes until cooked, and drained. This gave the shrimp a nice flavor! I followed the recipe after that,leaving out the avocado. I served them with tortilla chips and the avocado on the side. I made 3 pounds of shrimp and they were scraping the bowl for more! Beautiful presentation!

lovestohost
3

lovestohost

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 to forgo the avocado. THANKS, Kiersa!

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Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

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