Fuego Pineapple Shrimp Ceviche
Made by
Cory Armstead
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Total Time: 55–60 Minutes
Fresh shrimp, sweet pineapple, crisp vegetables, and plenty of lime juice come together in this bright and refreshing Fuego Pineapple Shrimp Ceviche. It is packed with colorful ingredients and bold flavor, making it perfect for warm-weather gatherings, cookouts, or an easy chilled appetizer.
Ingredients:
- 1 1/2 - 2 lbs shrimp (fresh, deveined, chopped into bite-sized pieces)
- 1 cup lime juice (fresh)
- 1 tbsp salt
- 1 tbsp black pepper
For the Mix-Ins
- red onion (chopped)
- 1 large jalapeno (chopped)
- 1 red mini pepper (chopped)
- 1 cup Roma tomatoes (chopped)
- 1/2 cup pineapple (fresh, chopped)
- 1/2 cup cilantro (fresh, chopped)
- 1/2 English cucumber (chopped)
- 2 cloves garlic (minced)
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Directions
- Chop the SHRIMP into bite-sized pieces and place them in a large bowl.
- Pour the FRESH LIME JUICE over the shrimp and stir until every piece is coated.
- Sprinkle in the SALT and BLACK PEPPER.
- Cover the bowl and refrigerate for 25 MINUTES.
- Add the chopped RED ONION, JALAPEÑO, RED MINI PEPPER, ROMA TOMATOES, PINEAPPLE, CILANTRO, ENGLISH CUCUMBER, and minced GARLIC.
- Gently fold everything together until the shrimp, fruit, and vegetables are evenly combined.
- Allow the ceviche to rest for an additional 10–15 MINUTES.
- Serve chilled.
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