The start of summer means lighter meals, and ceviche is delicious and quick to prepare. This shrimp and pineapple ceviche recipe is great served on a bed of lettuce or in a martini glass with tortilla chips or wonton crisps for dipping.
Ingredients
- 2 cups chopped cooked shrimp meat
- 1 cup chopped red bell pepper
- 1 cup chopped fresh pineapple
- 1 avocado , peeled, pitted, and chopped
- 0.5 reds onion , finely chopped
- 0.5 bunches cilantro , chopped
- 2 limes , juiced
- 1 serrano chile pepper , minced, or to taste
- 1 clove garlic , minced
- salt and ground black pepper to taste
Instructions
-
1
Toss shrimp, bell pepper, pineapple, avocado, red onion, cilantro, lime juice, serrano, garlic, salt, and black pepper together in a glass or ceramic bowl until thoroughly combined. Cover the bowl with plastic wrap; refrigerate for 1 hour.
Nutrition Facts
Per serving
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