Apr 24 2010
Tropical Ceviche with Shrimp, Scallop, Mango and Pineapple
Lately we’ve been preparing a lot of colorful meals that not only play with your taste buds, but also your eyes. This dish is no different! We had some extra ingredients lying around and decided to whip up ceviche to snack on. Well, one thing lead to another and we ended up with this gorgeous plate of shrimp, scallop, mango, pineapple, tomatoes, red onion, jalapeño, and cilantro – all bathed in some lime juice, salt, and pepper. It’s fun to get creative with our ingredients, and this turned out to be a really easy ceviche to put together. If you don’t have shrimp or scallops, you can also use raw fish. Additionally, lemon juice can be used in place of lime juice.
For those who are not familiar with ceviche (also spelled seviche), it’s a name given to this dish that involves citrus-marinated seafood. It’s origins came either from Peru or Ecuador, and nowadays, you can find ceviche in many South American restaurants. However, we think it’s a lot more fun to make your own at home! Just grab a bag of tortilla chips and you’ve got a refreshing snack to enjoy for a couple of days!
We combined the following ingredients into our large mixing bowl: 8 oz. chopped shrimp, 8 oz. chopped bay scallops (we actually poached the seafood for a couple of minutes to speed up the cooking process, but you can keep it raw if you'd like), 1/2 small red onion diced, 2 jalapeño seeded and diced, 2 cups chopped Roma tomatoes, 1/3 cup rough chopped cilantro, 1/4 cup chopped mango, and 1/4 cup chopped pineapple. The addition of the fruit gives this ceviche a nice sweetness to balance out the tang, saltiness, and heat.
To this rainbow medley, add 1/2 cup of fresh squeezed lime juice along with 1/2 tsp salt and 1/2 tsp pepper. Let this marinate in the fridge for at least 4 hours to allow the flavors develop. It's actually best if you can leave it in the fridge overnight.
When the ceviche was ready to dig in, we also added 1/2 cup of chopped avocado to add a rich creamy texture to the dish. As you can see, instead of going to the tropics, we brought it into our kitchen! This is a healthy and flavorful appetizer that is great for parties and get-togethers. Who wouldn't enjoy seafood with fresh ingredients like this? All you have to do is chop-chop-chop and you've got yourself a delightful Tropical Ceviche to impress your family and friends!
To view or print-out this recipe, click here: Tropical Ceviche with Shrimp, Scallop, Mango and Pineapple
That does sound very tropical, I love ceviche and this version with exotic fruits sounds exquisite!
.-= citronetvanille´s last blog ..Citron et Vanille on Blogcritics – Thanks Lazaro =-.
Wow I like the new look of your site! I, or should I say we love this dish in our house!!! Beautiful, and I can only imagine how good it taste!
.-= Chef E´s last blog ..New York Experience in Princeton? =-.
I must be missing something, you say to speed up the cooking process, what did you cook?
Hi Kathy! Essentially the accidity from the lime juice cooks the raw seafood and coagulates the proteins. By blanching the shrimp and scallops, we sped up the process so that we didn’t have to wait to eat the ceviche the next day. Hope this helps!
Oh the color of this dish is just amazing! Love the fresh ingredients, too!
.-= Sook @ My Fabulous Recipes´s last blog ..Shrimp and Broccoli Stir-fry with Toasted Almonds =-.
blanching the seafood is a great trick I learned sometime back – kudos for bringing it to light once again – although ceviche the next day is good too!
.-= doggybloggy´s last blog ..Win Fresh Morels =-.
Who the heck just decides to “whip up ceviche to snack on”? Well, I’m glad you guys did and decided to share with us! Also, thanks for the explanation on how the lime juice cooks the raw seafood overnight. I was a bit confused too.
My dad and I have gotten really into ceviche recently, but I haven’t tried making it! I’m looking forward to trying your recipe…
.-= emiglia´s last blog ..La question de demenagement =-.
LOL Andy. You should know by now that we can whip up anything for the hell of it!
So fabulously gorgeous!! Ceviche is one my favorite things in the whole world and reminds of me of warm beaches, moonlight nights and pure vacation.
shrimps, scallops, mango and pineapples – cannot beat the combination of these ingredients!
very like it.
Mmmm….all my favourite in a bowl. I like it.
.-= MaryMoh´s last blog ..Vanilla Custard Slice With Passion Fruit Icing =-.
i’m really keen on all the colors in this dish. incidentally, my favorite hue AND texture are both contributed by the same thing–the wondrous avocado. good stuff!
.-= grace´s last blog ..perfect for the lazy lover of alliteration =-.
I am salivating just looking at the photos! Will be trying this as soon as I can find a source for good, fresh seafood. Where do you go for yours?
Love love love love the photos, everything neatly diced and the flavours…………wow! Love the plating too!
.-= Kitchen Butterfly´s last blog ..Sweet Potatoes: My Bajan Cooking Class =-.
Beautiful, colorful photos! Ceviche, though one of my favorite ways to enjoy seafood, is not something that I make often. You have inspired me to change that.
poaching to speed up the process, great tip I would not be able to wait for this dish..great color
sweetlife
.-= sweetlife´s last blog ..Celebrating Friendship…. =-.
Wow! I SO admire your chopping skills!
.-= The Sudden Cook´s last blog ..Yummy Chocolate Cake =-.
I really enjoy ceviche. Your tropical ceviche looks delicious with all the fresh and colorful ingredients.
This looks amazing! A perfect summer dish, I can’t wait to try it. I love fruit salsa and meat combo’s.
.-= Samantha Cernock´s last blog ..I have a confession =-.
I love how it can be easily recreated at home. I think it would be perfect as a party snack. I am really into creating no fuss party food right now and this is definitely going into my no fuss party snack section!
Lovely fresh flavors… this ceviche will be perfect once it finally warms up here in Boston!
Stunning. Just beauty and freshness at its best! I can NOT wait for the hot weather next weekend so I can try this
I love ceviche, and this has a beautiful touch of the tropics!
This looks like it would be an awesome summer treat! Refreshing for the hot weather. Mmmm.
hmm… maybe it’s me, but when i click for the printable recipe, i get a 404 error!
help! the ceviche looks so good!
Hi Anna! Sorry about that – we will fix this link tonight!!
This looks stunning! Love the colors. Will have to try it out soon!
What a delicious salad! Who needs anything else? Thanks for a delicious dinner idea!
.-= Nisrine@Dinners & Dreams´s last blog ..An Avalanche of Tagines =-.
Wonderful colors and terrific flavors in this ceviche!
.-= 5 Star Foodie´s last blog ..Basque-Style Grilled Cheese with Etorki, Piquillo Peppers, and Chorizo =-.
Im hungry Krissy…..
It looks so fresh and colorful, thanks so much for sharing! I’m saving this one
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wonderful looking receipe that seem damn easy to boot! I liked the first shot with all the ingredients in the bowl, just a rainbow of colors in a bowl
.-= Kung Food Panda´s last blog ..Yakitori Totto – A Step Above The Rest! (New York City) =-.
what would life be without ceviche! wonderful shots, i also love mine with avocado and mango, although anything involving cured fish is a feast for me! now that there seem to be warmer days ahead of us, i will be experimenting a bit more!
This looks amazing…I love this restaurant from Kemah that serves a variation of this, but no longer live near there…so I will have to make it for myself and have it tomorrow!
I made this last weekend and it was WONDERFUL! I added red bell pepper, and replaced the cilantro (which I dont like) with Parsely (so I’d still have that fresh “green” taste). Thank you so so much this is going to be one of my “goto” recipes!