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Shrimp Ceviche with Pineapple

Shrimp Ceviche with Pineapple
  • Prep 10 min
  • Total 50 min
  • Ingredients 13
  • Servings 6
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!

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

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.

  • When cooking shrimp, it’s recommended to steam them for a few minutes until pink in color.
  • You can also use pre-cooked, frozen shrimp in this recipe.

No nutrition information available for this recipe

  • 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!
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