Spicy Shrimp And Pineapple Ceviche Recipes

SHRIMP AND PINEAPPLE CEVICHE

Shrimp and Pineapple Ceviche image

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.

Provided by KIERSA

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 1h30m

Yield 4

Number Of Ingredients 10

Ingredients

2 cups chopped cooked shrimp meat
1 cup chopped red bell pepper
1 cup chopped fresh pineapple
1 avocado, peeled, pitted and chopped
½ red onion, finely chopped
½ bunch cilantro, chopped
1 clove garlic, minced
1 serrano pepper, minced, or to taste
2 limes, juiced
salt and pepper to taste

Steps:

Stir the shrimp, bell pepper, pineapple, avocado, onion, cilantro, garlic, serrano pepper, lime juice, salt, and pepper together in a glass or ceramic mixing bowl until evenly combined. Cover, and refrigerate 1 hour before serving.

Nutrition Facts : Calories 194.7 calories, Carbohydrate 17.4 g, Cholesterol 124.8 mg, Fat 8.3 g, Fiber 6.1 g, Protein 15.6 g, SaturatedFat 1.3 g, Sodium 153.5 mg, Sugar 7.2 g

JUICY AND SPICY CEVICHE

Juicy and Spicy Ceviche image

This is a super juicy and moist ceviche! It is so good! Serve with tortilla chips.

Provided by Kasey

Categories Appetizers and Snacks Tapas

Time 2h

Yield 6

Number Of Ingredients 13

Ingredients

1 ½ pounds cooked seafood mix (such as octopus, squid, shrimp, and surimi)
1 cup lime juice
2 roma (plum) tomatoes, diced
1 small red onion, diced
2 tablespoons Worcestershire sauce
1 tablespoon hot pepper sauce (such as Frank's RedHot®)
2 tablespoons tomato paste
1 ½ teaspoons cayenne pepper
½ teaspoon ground cumin
½ teaspoon chili powder
1 teaspoon salt
1 bunch cilantro, chopped
1 avocado - peeled, pitted and diced

Steps:

Stir the seafood mix and lime juice together in a large, non-metallic bowl; let stand 10 minutes. Fold in the diced tomatoes and onion; cover, and refrigerate 30 minutes. Whisk together the Worcestershire sauce, hot pepper sauce, tomato paste, cayenne pepper, cumin, chili powder, and salt in a small bowl. Cover, and refrigerate 30 minutes.
After 30 minutes, gently stir half of the tomato paste mixture into the seafood mixture. Cover the remaining tomato paste mixture and the seafood mixture. Return both to the refrigerator for 30 minutes.
After another 30 minutes, gently stir the remaining tomato paste mixture into the ceviche, cover, and refrigerate another 30 minutes.
Gently stir the cilantro and diced avocado into the ceviche before serving.

Nutrition Facts : Calories 198.6 calories, Carbohydrate 11.2 g, Cholesterol 221.3 mg, Fat 6.5 g, Fiber 3.6 g, Protein 25.4 g, SaturatedFat 1.1 g, Sodium 813.3 mg, Sugar 3.4 g

SPICY SHRIMP CEVICHE

Spicy Shrimp Ceviche image

Spicy shrimp ceviche served with avocado, celery and olives - a popular appetizer.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 1h15m

Yield 10

Number Of Ingredients 13

Ingredients

1 1/2 lb cooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
1 cup thinly sliced English (seedless) cucumber
1/2 cup finely chopped red onion
2 plum (Roma) tomatoes, seeded, chopped
1 serrano chile, seeded, chopped
1/2 cup finely chopped fresh cilantro
1/2 cup ketchup
3/4 cup spicy Bloody Mary mix
2 tablespoons lime juice
1 teaspoon salt
1 large avocado, pitted, peeled and thinly sliced
Celery sticks
Almond-stuffed green olives

Steps:

In large bowl, gently toss ceviche ingredients.
In medium bowl, mix marinade ingredients with whisk. Pour marinade over ceviche.
Cover and refrigerate 1 hour to blend flavors. Spoon about 1/2 cup of mixture into tall cocktail glasses. Top with avocado slices. Serve with celery sticks and olives.

Nutrition Facts : Calories 140, Carbohydrate 8 g, Cholesterol 145 mg, Fat 1/2, Fiber 1 g, Protein 16 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 4 g, TransFat 0 g

SPICY SHRIMP AND PINEAPPLE CEVICHE

SPICY SHRIMP AND PINEAPPLE CEVICHE image

Yield 1 large appetizer

Number Of Ingredients 10

Ingredients

1 lb fresh raw shrimp
1/2 c freshly squeezed lemon juice
1/4 c freshly squeezed lime juice
1/2 red pepper, finely chopped
1/2 red onion, shaved
3/4 large pineapple, finely chopped
1 tsp sambal (Indonesian hot chile paste--see recipe. can substitute minced jalapenos).
1/3 c (light) coconut milk
1/3 c fresh cilantro, chopped
tortilla chips, for serving

Steps:

1. Peel and devein shrimp, if necessary. Chop into small pieces. 2. Place shrimp in large stainless steel bowl and add lemon and lime juices. Cover and refrigerate 90 minutes. Shrimp should be white and cooked through. 3. Add pepper, onion, pineapple and sambal. Toss lightly and cover with coconut milk. Cover and refrigerate 15 minutes. 4. Add cilantro and mix well. Serve in a bowl with tortilla chips.

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