A quick, easy and super healthy ceviche recipe with shrimp and a tropical, pineapple twist!
I have super fond memories of ceviche. For the longest time (21 years of my life) I didn’t know what it was. Never heard of it at all. Then one day I was all I’m-getting-married-and-now-I-need-appetizer-ideas-for-my-wedding-reception. I googled a bunch of ideas and found ceviche. Me and the then soon-to-be hubs adore seafood, so it seemed like a pretty good plan.
So, after we experienced it at our wedding for the first time, we then went to Mexico for our honeymoon. It was EVERYWHERE at our resort. We had it every.single.day. I went from eating to never to eating it forever (yes, in Taylor speak, eating it everyday for 1 week equals eating it forever.) You know what was the crazy thing? Not even my must-eat-something-new-every-day-of-life hubby got sick of it. And when I say he has to eat something new everyday I am actually not exaggerating. The other day I realized we have only eaten the same thing for dinner 3 times since we got married. Not bad for 7 months which equals around 150 dinners. Craziness right?
Maybe I just lived under a rock for the first decade of my existence but, just in case I did not, lets talk about what ceviche is. ‘Cause really, the name of the dish really tells ya nothing about it. It could be deep fried jello for all we know. Side note: I don’t think that exists but it should.
Not only is ceviche one the healthiest dishes in the universe, it is also totally idiot proof. You basically make it to your liking and preferences. Feeling fishy? Add in some more sea critters. Feeling like you need to up your daily veggies? Throw in some more more tomatoes, or even some cucumber. You could even add some diced jalapeno peppers you crazy thing you.
The only requirement to really make this authentic, is to “cook” your fish in lime juice for a half hour or so. The acid in the juice is really what allows this process to happen. So you get to cook without adding any fats or turning on the oven. Such a win in my books.
This recipe is pretty close to what you could expect to get in Mexico, however I decided to throw in a little bit of pineapple for a tropical twist. The sweetness of my favorite, yellow fruit also perfectly balances the tartness of the lime juice.
So, grab a bowl of tortilla chips and load them up with this pretty, colorful, healthy and oh-so-quick and easy ceviche
Also, Sombreros are a must.
- ½ Cup onion, finely diced
- 1 Cup tomato, chopped
- ½ lb thawed shrimp meat, or baby shrimp
- 1 Tilapia fillet, cut into ½ inch cubes
- ¾ Cup Cilantro, chopped
- 1 8oz tin Pineapple tidbits, drained
- 1 Small avocado, pitted and chopped
- Juice of 3 large limes
- ¾ tsp Salt
- 1.5 Tbsps garlic, finely minced
- Pepper, to taste
- In a large bowl, mix shrimp, tilapia cubes and lime juice. Let sit in the fridge 30-45 minutes, until the fish appears white.
- While the fish "cooks" chop the onion, tomato, avocado, cilantro, and garlic. Set aside.
- Once the fish is done, drain the lime juice. Squeeze the fish a bit to make sure all the excess is gone.
- Add all the items you just chopped along with the pineapple, salt, garlic and pepper.