Ceviche is a refreshing seafood dish that is marinated in citrus and lifted with subtle flavor boosts. I brought this shrimp ceviche to a party for a light and refreshing appetizer, thinking it would be a welcomed addition to the heaver traditional dishes. Like many of my recipes, I try to multipurpose ingredients or create variations on how a recipe can be used, as many parts of the beautiful food we have been blessed with can be utilized.
I usually start my ceviche using high quality raw fish, but when I am feeding a crowd, I like to start with cooked shrimp as it eliminates any potential health concerns of using raw fish.
When preparing ceviche, it’s important that the different components are evenly sized so they marinate evenly. This also helps with preparation and ease of eating. Try to use organic ingredients whenever possible.
Side note: If using raw fish, marinating your fish in citrus gives the fish a “cooked” appearance, which means the raw fish becomes opaque. This does not mean it is cooked! Ceviche is still a raw dish, and while the citrus juices can help kill off some bacteria, it is not a way to guarantee it has killed them all off. Don’t eat ceviche if you have a compromised immune system – and always be smart in your handling of raw seafood!
- 1lb cooked shrimp, chilled (save shrimp shells in freezer for fish stock)
- 16oz can pineapple chunks, drained. Reserve juice (don’t use fresh pineapple in the recipe, as the enzymes will make the shrimp mushy and undesirable since it’s already cooked). I like to use Native Forest 100% Pineapple Chunks.
- 1 red bell pepper – to yield 1 cup diced
- 1-1/4 cup finely diced celery
- 1/4 cup finely diced red onion
- 1/4 cup finely diced green onion
- 1/2 cup loosely packed chopped cilantro leaves. (If you’re not a cilantro fan, mint would probably work just as well!)
- 3 tbsp finely diced jalapeño pepper
- Optional: 1 diced avocado
- Zest of 1 lemon
- Zest of 1 lime
- Juice of 2 lemons
- Juice of 2 limes
- 1/2 cup of the reserved pineapple juice
- 1/2 cup avocado oil
1 tsp salt, preferably Celtic Sea Salt or Himalayan Salt. (I avoid table salt since I have Hashimotos. Learn more here.)
Sharon‘s Nutrition Advice:
Although many people with elevated serum cholesterol are afraid to eat shrimp, they need not worry. Shrimp is so low in saturated fat that it can easily be included in a heart healthy regimen.
Day before (or 6-8 hours beforehand):
- Wash and dry all produce.
- Rinse the cilantro several times or until your rinse water is clear. Pat dry or use a salad spinner, or try these techniques.
- Be sure to remove the seeds from the jalapeño before dicing, otherwise the heat from the jalapeño seeds will detract from the flavors of the ceviche.
In a mixing bowl or mason jar, combine the following:
- Finely dice red pepper, celery, red onion, green onion, and jalapeño pepper.
- Chop the pineapple into smaller pieces (don’t use crushed pineapple as the pieces will be too small).
- Zest 1 lemon and 1 lime and add to the above ingredients. (My friend Lisa gave me this zester years ago! It is my favorite zester for citrus.)
Prepare the marinade:
- Juice the 2 lemons and 2 limes (this is my favorite juicer for citrus).
- Add the pineapple juice, avocado oil, and salt and mix well.
Prepare the dish for serving:
- Clean shrimp and dice, then pat dry with a clean tea towel or paper towels. Put the shrimp into a separate container. You will not be adding it until the dish is ready to serve.
- Add marinade to the veggie/fruit mix, cover and refrigerate overnight to allow flavors to blend.
- When ready to serve, add shrimp and mix well. At this time, if you wish to add diced avocado, go ahead!
- Serve as is or with lettuce wraps, cucumber rounds, plantain chips, or taco chips
This recipe also makes a special topping for broiled fish, with or without adding the shrimp! The fruit/veggie mix will keep well in the refrigerator for up to 5 days. Once you add the shrimp and/or avocado, use within 24-48 hours.
Reserve the extra pineapple juice for a Flank Steak recipe coming soon. I like to freeze my extra citrus juices so I have extra on-hand for quick marinades.