Spicy Shrimp And Pineapple Ceviche Food

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

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