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+ servings

Spicy Pineapple Shrimp Ceviche

The Perfect Healthy Summer Snack
5 from 1 vote
Prep Time 25 minutes
Total Time 25 minutes
Course Appetizer
Cuisine Mexican
Servings 1 people
Calories 144 kcal

Equipment

  • 1 Large cutting board
  • 1 Medium kitchen knife
  • 1 Lime juicer
  • 1 Large baking sheet
  • 1 Medium-sized pan

Ingredients
  

  • 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

Instructions
 

  • 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!

Nutrition

Serving: 1servingCalories: 144kcalCarbohydrates: 12.2gProtein: 14gFat: 5.2gSaturated Fat: 0.8gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 2.8gCholesterol: 114mgSodium: 638mgPotassium: 471mgFiber: 3.2gSugar: 3.6gCalcium: 72mgIron: 0.6mg
Keyword appetizer
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