We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Ver en Español
  • Facebook
    23
  • Pinterest
    19
  • Save
    17
  • WhatsApp
  • Print
    33

Shrimp Ceviche with Pineapple

  • Prep 10 min
  • Total 50 min
  • Ingredients 13
  • Servings 6

Ingredients

1
lb medium-sized shrimp, cleaned, deveined and cooked, with the tail intact (for decoration)
1
cup fresh pineapple, chopped
1
cup purple onion, diced
1/2
cup cilantro, diced
2
serrano chili peppers, diced (if you prefer less spice, just use one)
1
tablespoon Japanese ponzu sauce
1/2
cup lemon juice
1
tablespoon Japanese ponzu sauce
1/2
cup rice vinegar
1
teaspoon soy sauce
Salt and pepper to taste
Pineapple wedges, for garnish
Saltine crackers, for accompanying the ceviche

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

When cooking shrimp, it’s recommended to steam them for a few minutes until pink in color.

Ceviche is a fresh and easy appetizer to make. Popular in Peru and also Mexico, ceviche is well-known in coastal regions due to the abundance of seafood and fish. The recipe that I’ll share with you today is a little different than the typical ceviche, as it combines sweet and salty sabores to form a balanced and delicious dish. Let’s get cooking!

You can also use pre-cooked, frozen shrimp in this recipe.

Directions

  • 1 In a large bowl, add the shrimp and all the chopped ingredients together. After mixing, add-in the remaining ingredients and cover the bowl with plastic wrap. Refrigerate the mixture for at least 40 minutes to allow the flavors to combine.
  • 2 Garnish the ceviche with pineapple wedges and serve with saltine crackers.

Ceviche is a fresh and easy appetizer to make. Popular in Peru and also Mexico, ceviche is well-known in coastal regions due to the abundance of seafood and fish. The recipe that I’ll share with you today is a little different than the typical ceviche, as it combines sweet and salty sabores to form a balanced and delicious dish. Let’s get cooking!

Rate and Comment

Adriana Martin Adriana Martin
September 10, 2015

Ceviche is a fresh and easy appetizer to make. Popular in Peru and also Mexico, ceviche is well-known in coastal regions due to the abundance of seafood and fish. The recipe that I’ll share with you today is a little different than the typical ceviche, as it combines sweet and salty sabores to form a balanced and delicious dish. Let’s get cooking!