A Special Recipe

I haven’t shared a recipe in a while, lets break things up a bit…

When I lived in Belize, I gathered a few of my favorite recipes! This one is Shrimp and Pineapple Ceviche and is super easy to make for picnics and campground gatherings! This recipe is for around eighteen people so you can increase or decrease based on the size you need.

What made it even better in Belize is the shrimp was freshly caught and the pineapple was right off the trees. But guess depending on where you are improvision is necessary, especially in Colorado!!

If you are not familiar with Ceviche it’s a South American seafood dish, typically made from fresh raw fish or shrimp cured in fresh citrus juices, most commonly lime or lemon. You can serve it with chips, eat as a salad, use as a side dish, or whatever works for you.

Here are the ingredients

• 9 cups chopped raw shrimp
• 4-1/2 cups chopped red bell pepper
• 4-1/2 cups chopped fresh pineapple
• 5 avocados, peeled, pitted and chopped
• 3 red onions, finely chopped
• 3 bunches cilantro, chopped
• 5 cloves garlic, minced
• 5 serrano pepper, minced, or to taste
• 9 limes, juiced
• salt and pepper to taste

How you make it

• Take your shrimp or fish and place it half of the lime juice.
• Let it cure until the shrimp is pink as the same as if you were cooking it on the stove
• Drain the lime juice and rinse the shrimp off
• 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.
• Serve immediately.

PLEASE NOTE: Because the citrus juice does continue to cure the shrimp this is something you want to make pretty close to serving, so the shrimp doesn’t become tough. The best way is to prepare all the other ingredients and put in refrigator and then add the shrimp right before serving.