What Is Ceviche?
Traditionally a South American seafood dish, ceviche is typically prepared with raw fish or shellfish. The fish in this dish are often cured with lemon or lime juice, and seasoned with various spices, peppers, onions and salt.
Ceviche is typically an appetizer food, but can be a delicious and filling entree as well (just don’t share with anyone!)
This dish is fresh, light, crisp and full of all the flavors. The sweetness of the pineapple, the spice of the jalapeño, the salt from the tan, and the brightness of lime juice.
My recipe includes homemade tortilla chips and fried plantains. The sweetness of the plantains is mouthwatering with the overall flavor of the ceviche.
To Spice Or Not To Spice’
In my world, the answer is always to spice. Lots of other people feel differently, so forge ahead with whatever level of spice your comfortable with. This recipe includes two raw jalapeños, but you’re welcome to use one or none. If you remove the seeds from a pepper, often it will take the spice level down, but the right pepper can still knock you on your butt!
Pineapple Adds The Perfect Sweetness
We use canned pineapple in this recipe, but you’re welcome to be ambitious and cut up a fresh pineapple instead. I love a quick, pain-free recipe, but if pineapples are in season, bring it on!
Lets get to the good stuff!
Spicy Pineapple Shrimp Ceviche
- Large cutting board
- Medium kitchen knife
- Lime juicer
- Large baking sheet
- Medium-sized pan
- 2 lbs. Peeled shrimp *tiger shrimp are my favorite
- 6-8 oz. Lime juice *10 limes roughly
- 3 Roma Tomatoes
- 1 White (or red) onion
- 1 bunch Cilantro
- 10 oz. Crushed pineapple
- 2 Cucumbers
- 2 Jalapenos *with or without seeds
- 8 Corn tortillas
- 2 Plantains
- 5-6 tbsp. Oil
- 1/2 tsp. Kosher Salt
- 1 tsp. Tajin
- Cut raw shrimp in 1/2" pieces and add to mixing bowl
- Juice limes and add to shrimp, allowing the shrimp to start curing while you chop your veggies.
- Chop onion, tomato, cucumber and jalapeno into 1/3" pieces
- Add chopped veggies to bowl and mix thoroughly
- Sprinkle in salt and tajin and toss thoroughly
- Rinse and finely chop cilantro bunch and add to mixing bowl
- Cover and chill in fridge for 2 hours, mixing every 30-45 minutes
- Preheat oven to 350 degrees
- While ceviche is chilling, cut corn tortillas in sixths
- Toss tortillas in oil and some salt and pepper
- Add tortillas to baking sheet and bake for 10 min
- Flip tortillas and bake 3 more minutes on opposite side
- Peel and slice plantains into 1/4" thick slices on an angle
- Heat oil in pan on medium heat
- Lightly fry plantains for 5-6 minutes with salt, equally on both sides
- Enjoy ceviche with your homemade chips and plantains!