Zesty Pineapple and Shrimp Ceviche

Servings 4 servings


  • 1 pound large shrimp peeled and deveined
  • 1 cup chopped pineapple
  • 1 clove garlic minced
  • 1 large lime juiced
  • 1 large avocado pitted, peeled and diced
  • 1/4 cup minced cilantro
  • 1/2 small red onion diced
  • 1 jalapeno de-seeded and diced
  • Sea salt and freshly ground black pepper to taste
  • 1 head Boston lettuce


  • Place shrimp in a large saucepan and cover with water. Bring to a boil and cook for 2 minutes or until opaque; drain and transfer to a large bowl.
  • Add next 8 ingredients (pineapple through black pepper; toss to combine. Serve in lettuce leaves.


SERVING SUGGESTION: A big spinach salad tossed with Leanne’s Basic Vinaigrette. NUTRITION: per serving: 245 Calories; 10g Fat; 25g Protein; 15g Carbohydrate; 3g Dietary Fiber; 173mg Cholesterol; 225mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat. Points: 4
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