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Apr 24 2010

Tropical Ceviche with Shrimp, Scallop, Mango and Pineapple

Published by at 11:00 am under appetizers,Cooking at Home

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

39 responses so far

39 Responses to “Tropical Ceviche with Shrimp, Scallop, Mango and Pineapple”

  1. citronetvanilleon 24 Apr 2010 at 11:20 am

    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 =-.

  2. Chef Eon 24 Apr 2010 at 11:47 am

    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? =-.

  3. Kathy Detweileron 24 Apr 2010 at 4:41 pm

    I must be missing something, you say to speed up the cooking process, what did you cook?

  4. thefoodaddictson 24 Apr 2010 at 5:00 pm

    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!

  5. Sook @ My Fabulous Recipeson 24 Apr 2010 at 5:53 pm

    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 =-.

  6. doggybloggyon 24 Apr 2010 at 6:29 pm

    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 =-.

  7. Andyon 24 Apr 2010 at 7:02 pm

    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.

  8. emigliaon 24 Apr 2010 at 7:25 pm

    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 =-.

  9. thefoodaddictson 24 Apr 2010 at 7:35 pm

    LOL Andy. You should know by now that we can whip up anything for the hell of it!

  10. Kristaon 24 Apr 2010 at 8:30 pm

    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. :-)

  11. tigerfishon 24 Apr 2010 at 10:31 pm

    shrimps, scallops, mango and pineapples – cannot beat the combination of these ingredients!

  12. supattraon 24 Apr 2010 at 10:42 pm

    very like it.

  13. MaryMohon 24 Apr 2010 at 11:52 pm

    Mmmm….all my favourite in a bowl. I like it.
    .-= MaryMoh´s last blog ..Vanilla Custard Slice With Passion Fruit Icing =-.

  14. graceon 25 Apr 2010 at 2:02 am

    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 =-.

  15. Stephanieon 25 Apr 2010 at 8:41 am

    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?

  16. Kitchen Butterflyon 25 Apr 2010 at 12:15 pm

    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 =-.

  17. Cookin' Canuckon 25 Apr 2010 at 3:11 pm

    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.

  18. sweetlifeon 25 Apr 2010 at 9:02 pm

    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…. =-.

  19. The Sudden Cookon 25 Apr 2010 at 10:52 pm

    Wow! I SO admire your chopping skills!
    .-= The Sudden Cook´s last blog ..Yummy Chocolate Cake =-.

  20. Cristina @ TeenieCakeson 26 Apr 2010 at 12:51 am

    I really enjoy ceviche. Your tropical ceviche looks delicious with all the fresh and colorful ingredients.

  21. Samantha Cernockon 26 Apr 2010 at 3:51 am

    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 =-.

  22. Rosa@itastefoodon 26 Apr 2010 at 4:06 am

    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!

  23. Laurenon 26 Apr 2010 at 4:55 am

    Lovely fresh flavors… this ceviche will be perfect once it finally warms up here in Boston!

  24. Liren {Kitchen Worthy}on 26 Apr 2010 at 8:00 am

    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!

  25. Sandyon 26 Apr 2010 at 8:29 am

    This looks like it would be an awesome summer treat! Refreshing for the hot weather. Mmmm.

  26. annaon 26 Apr 2010 at 12:18 pm

    hmm… maybe it’s me, but when i click for the printable recipe, i get a 404 error!

    help! the ceviche looks so good!

  27. thefoodaddictson 26 Apr 2010 at 12:32 pm

    Hi Anna! Sorry about that – we will fix this link tonight!!

  28. Tananthaon 26 Apr 2010 at 4:13 pm

    This looks stunning! Love the colors. Will have to try it out soon!

  29. Nisrine@Dinners & Dreamson 26 Apr 2010 at 5:51 pm

    What a delicious salad! Who needs anything else? Thanks for a delicious dinner idea!
    .-= Nisrine@Dinners & Dreams´s last blog ..An Avalanche of Tagines =-.

  30. 5 Star Foodieon 26 Apr 2010 at 6:37 pm

    Wonderful colors and terrific flavors in this ceviche!
    .-= 5 Star Foodie´s last blog ..Basque-Style Grilled Cheese with Etorki, Piquillo Peppers, and Chorizo =-.

  31. Vandy Uaton 27 Apr 2010 at 9:19 am

    Im hungry Krissy…..

  32. Skylaron 27 Apr 2010 at 12:46 pm

    It looks so fresh and colorful, thanks so much for sharing! I’m saving this one

  33. [...] Tropical Ceviche with Shrimp, Scallop, Mango and Pineapple | The … – 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. [...]

  34. Kung Food Pandaon 30 Apr 2010 at 2:12 am

    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) =-.

  35. johannaon 02 May 2010 at 4:15 pm

    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!

  36. Meganon 14 May 2010 at 1:31 pm

    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!

  37. Nikkion 19 Jan 2011 at 1:11 pm

    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!

  38. Robine Riffleon 05 Jun 2013 at 9:45 am

    Is the recipe the same if i substitute tilapia for the scallops? And do you still blanch the tilapia? thx

  39. thefoodaddictson 05 Jun 2013 at 4:07 pm

    Robine, The recipe would be the same but I would blanch the Tilapia first.

    Thanks,

    The Food Addicts

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