Even if your weather is still less than desirable, shrimp ceviche always makes things feel like summer. Fresh tasting shrimp with avocado, onion, pineapple, tomato and fresh cilantro make this ceviche one of the best!

Fresh ceviche with chips and beer

I promise that this recipe is so easy to make, you’ll wonder where it’s been all of your life. Yes the shrimp is raw when you start the recipe and you don’t cook them But due to the marvels of science and acid from the citrus, the shrimp will be ready to eat a few hours after soaking in the mixture. Overnight is better because the flavor will be super intense!

So let’s chat about how we get that delicious shrimp ceviche to actually travel from the bowl to your mouth. There are several methods but the best way is to use some really good chips, with really good flavor from a brand with a really good mission statement. If you join all of those really good reasons together you’ll come up with Food Should Taste Good.

Chips with lemons and limes

So many chips on the shelves nowadays are covered in space dust. That’s what I call the powdery coating on the chip, because it’s a little weird. Food Should Taste Good Tortilla Chips are not covered in space dust and are made with minimal ingredients just like a chip should be. It’s a chip, let it be and keep them simple.

I used Food Should Taste Good’s Lime Tortilla Chips to scoop up that awesome ceviche, but there’s so many other flavors that you’ll want to try. That lime flavor though…wow, perfect for ceviche and paired with an ice cold beer is the way to go. My first choice would be an awesome wheat beer like this Orange Wheat from Hangar 24. It’s light, refreshing and wouldn’t overpower the flavor of the ceviche.

Fresh ingredients in a bowl to make ceviche

There’s nothing I’d rather be doing this Cinco de Mayo than kicking back in the sun with my feet up, chips at my side and ceviche in my hand!

Try and soak the shrimp overnight but don’t add the rest of the ingredients until about an hour before serving. The flavors are amazing with pineapple, cilantro, onion and a nice kick from a jalapeño.

Have an awesome Cinco de Mayo guys!

Dipping chips into a bowl of ceviche

Shrimp Ceviche in a bowl

This post is sponsored by Food Should Taste Good. All opinions are my own.

Shrimp Ceviche with Pineapple and Avocado

Course: Appetizer
Cuisine: American
Prep Time: 2 hours
Total Time: 2 hours
Servings: 6 people
Calories: 135kcal
Author: foodnessgracious
Fresh shrimp ceviche with pineapple, onion, tomato, cilantro and avocado. Get those chips ready because this is the ultimate summer's day appetizer.
Print Recipe

Ingredients

  • 1 pound shrimp shelled and de-veined
  • 4 limess
  • 1 orange
  • 1/4 cup red onion finely chopped
  • 3/4 cup diced pineapple
  • 1/2 avocado diced
  • 2 tablespoons finely chopped jalapeno
  • 1/4 cup chopped radish
  • 1 tomato seeded and diced
  • 1 cup roughly chopped cilantro
  • Salt and black pepper
  • 1 large bag of Food Should Taste Good Lime Tortilla Chips

Instructions

  • Chop the shrimp up into small pieces and transfer to a bowl.
  • Add the juice from the limes and orange and mix.
  • Cover with plastic wrap and let rest in the fridge for at least 1 hour or overnight for best flavor.
  • Drain the juice from the bowl.
  • Add the onion, pineapple, avocado, jalapeño, radish, tomato and cilantro.
  • Mix well with a spoon and season with some salt and black pepper.
  • Let the ceviche rest for another 30 minutes to an hour in the fridge if you can.
  • Serve with some Food Should Taste Good Lime Tortilla Chips.

Nutrition

Calories: 135kcal