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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chopped cooked shrimp meat
chopped red bell pepper
chopped fresh pineapple
avocado, peeled, pitted and chopped
red onion, finely chopped
serrano pepper, minced, or to taste
salt and pepper to taste
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 to forgo the avocado. THANKS, Kiersa!
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!
Try with adding some lemon as well to see taste.
Absolutely delicious~ I brought this to an appetizer party and served it with scoops chips and it was a huge success. I did use more limes and added imitation crab to the recipe.
Very light and refreshing. Perfect for Summer or just to keep it light. Loved the Pinapple addition!
This was a big hit at a recent dinner party. We really enjoyed the contrast in flavors and textures. Made the recipe exactly as listed and served with scoops chips.
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp and Pineapple Ceviche
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 75
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