This is the Pineapple Jalapeno Shrimp Ceviche made with ingredients like lemon, lime, and fresh-squeezed orange juice, then tossed with tomatoes, pineapple, jalapeno peppers, Jimaca, cilantro, red onion, avocado, salt, and pepper. Although,
Orgins
In Ecuador, the shrimp ceviche is sometimes made with tomato sauce for a tangy taste. The Manabí style, made with lime juice, salt and the juice provided by the cooked shrimp itself is very popular. Most Latin American countries have given its own touch of individuality by adding their own particular garnishes.
The invention of the dish is also attributed to places from Central America to the Polynesian islands in the south Pacific. The Spanish, who brought citrus fruits such as lime from Europe, may have brought the dish from Spain, where it may have had roots in Moorish cuisine.
Ceviche is marinated in a citrus-based mixture, with lemons and limes being the most commonly used. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, appearing to be cooked.
Pineapple Jalapeno Shrimp Ceviche
As a teen, I remember my father teaching me how to make Escebeche which is a similar version of this recipe, but he used pan-fried trout (dredged in flour and seasonings); simmered in lots of diced tomatoes, garlic, onions, apple cider vinegar and ginger. Another time, while visiting my in-laws, my father-in-law was busy baking razor clams in the oven and when it was done, he opened up the shell squeezed a little lemon on the clams and ate it out of the shell.
I just love anything with pineapple and this recipe hits the right spot for an incredible and delicious appetizer and served with warm tortilla chips and your favorite margarita. Great if you are entertaining a big crowd, it will definitely be a crowd pleaser. Oh, use the empty pineapple for a serving dish, it will look pretty impressive as a center piece with the rest of the snacks.
Origin of Ceviche
Various explanations of ceviche’s origin exist. According to some historic sources from Peru, ceviche originated among the Moche, a coastal civilization that began to flourish in the area of current-day northern Peru nearly 2000 years ago
The Moche apparently used the fermented juice from the local banana passionfruit. And, recent investigations further show that during the Inca Empire; fish was marinated with chicha, an Andean fermented beverage. Different chronicles also report that along the Peruvian coast prior to the arrival of Europeans; fish was consumed with salt and ají. Furthermore, this theory proposes that the natives simply switched to the citrus fruits; brought by the Spanish colonists, but that the main ingredients of the plate remained essentially the same.
Though, archeological records suggest that something resembling ceviche may have been consumed in Peru nearly two thousand years ago; the dominant position Lima held through four centuries, as the capital of the Viceroyalty of Peru, allowed for popular dishes such as ceviche to be brought to other Spanish colonies in the region; and in time they became a part of local cuisine by incorporating regional flavors and styles.
Pineapple Jalapeno Shrimp Ceviche
Nevertheless, most historians agree that originated during colonial times in the area of present-day Peru.
However, other notable chefs who support the Peruvian origin of the dish include the Chilean Christopher Carpentier and the Spaniard Ferran Adrià, who in an interview stated, “Cebiche was born in Peru, and so the authentic and genuine [cebiche] is Peruvian.”
It is the origin generally agreed upon in Mexico. Especially, since Peru was part of the Spanish-era trade route of the Manila Galleons. Citrus fruits, which are not indigenous to the Americas, are also native to the Philippines. Kinilaw has numerous variations in the Philippines; and has been attested from archaeological records from the 10th to the 13th century AD. It was also introduced to Guam (resulting in kelaguen), which was also situated along the route of the Manila Galleons.
In all ceviches, lime juice and salt are ubiquitous ingredients.
Pineapple Jalapeno Shrimp Ceviche
In Chile, it is often made with fillets of halibut or Patagonian toothfish and marinated in lime and grapefruit juices, as well as finely minced garlic and red chili peppers and often fresh mint and cilantro, are added.
Ingredients
- 1 pound cooked shrimp, peeled, deveined and tails removed
- 1/4 cup fresh lemon juice, about two lemons
- 1/4 cup fresh lime juice, about 3 limes
- 1/2 cup fresh-squeezed orange juice, about 2 oranges
- 2 whole plum tomatoes, seeds removed and diced
- 1 celery stalk, finely chopped
- 1 whole jalapeno peppers, seeds, and vein removed, minced
- 1/2 cup fresh cilantro, stems discarded and leaves chopped
- 1 cup diced jicama (or diced peeled apple)
- 2 avocados, peeled, pitted and diced
- 1/4 cup finely chopped red onion
- 2 tablespoons hot pepper sauce (such as Valentina)
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
Directions
- Mix onion with lime juice, lemon juice and orange juice in a small bowl and allow to stand for 10 minutes. Meanwhile, toss shrimp, R
oma tomatoes, celery, jalapeno, sale, and pepper in a bowl until thoroughly combined. - Whisk tomato and clam juice cocktail, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture. Gently fold in avocados. Cover and chill thoroughly, at least 1 hour.
Editor’s Notes
CHOOSING THE RIGHT SHRIMP
When it comes to purchasing shrimp, always choose fresh if available. Although, the next best will be frozen. However, for this recipe, you will need jumbo shrimp. And, there are about 16 shrimp per pound with this size. Though, I prefer them to be:
- deveined
- shelled
- and the tail on
Tip: Always use raw shrimp for this recipe – if you opt for previously cooked shrimp, after cooking on the grill, it tends to turn out tough.
If using fresh Shrimp or Sea Scallops, quickly poach, before marinating in fresh lime juice; and then toss the rest of ingredients together.
NUTRITION FACTS:
Total Fat: Saturated Fat: Cholesterol: Sodium: Potassium: Total Carbohydrates: Dietary Fiber: Protein: Sugars:
Servings Per Recipe: 4
Amount Per Serving
Calories: 410
Pineapple Jalapeno Shrimp Ceviche
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