Ingredients:

  • 1 pound (450g) medium shrimp, peeled, deveined, and tails removed
  • 1 cup (240ml) freshly squeezed lime juice (about 6-8 limes), plus more to taste
  • 1 teaspoon (5ml) kosher salt
  • 1/2 cup (75g) red onion, finely diced
  • 1 red bell pepper, seeded and finely diced
  • 1/2 cup (75g) green bell pepper, seeded and finely diced
  • 1/2 cup (85g) ripe mango, peeled and diced
  • 1/2 cup (85g) ripe pineapple, peeled, cored, and diced
  • 1/4 cup (15g) cilantro, chopped
  • 1 jalapeno pepper, seeded and minced (optional)
  • 1 tablespoon (15ml) olive oil
  • 1/2 teaspoon (2.5ml) adobo seasoning
  • 1/4 teaspoon (1.25ml) black pepper

Instructions:

  1. In a large bowl, combine shrimp, lime juice, and salt. Ensure the shrimp are fully submerged in the juice. Refrigerate for at least 30 minutes, or until the shrimp are opaque and pink all the way through. Stir occasionally to ensure even cooking.
  2. While the shrimp is marinating, dice the red onion, bell peppers, mango, and pineapple. Chop the cilantro and mince the jalapeno (if using).
  3. After the shrimp has cooked, drain it in a colander and rinse thoroughly with cold water. This stops the cooking process.
  4. In the same large bowl, combine the drained shrimp, red onion, bell peppers, mango, pineapple, cilantro, jalapeno (if using), olive oil, adobo seasoning, and black pepper.
  5. Taste the ceviche and adjust the seasoning as needed. Add more lime juice for extra tang, salt and pepper to taste.
  6. Cover the bowl and refrigerate for at least another 15 minutes to allow the flavors to meld.
  7. Serve chilled with your favorite accompaniments.