Beat the heat with this bright and refreshing Red Snapper and Shrimp Summer Ceviche. Made with tender snapper, sweet shrimp, juicy pineapple, crisp bell pepper, and plenty of citrus, it’s a no-cook recipe that’s perfect for summer entertaining. Light, flavorful, and easy to prep ahead, this dish brings bold coastal flavors to your table in every bite.
Red Snapper and Shrimp Summer Ceviche
Makes 12 servings
Ingredients
- 1 pound red snapper fillets, cut into ¾-inch pieces
- ½ pound peeled and deveined cooked extra-large shrimp, cut into ¾-inch pieces
- 3 cups minced orange bell pepper
- 2 cups minced red or sweet onion
- 2 cups chopped fresh pineapple (reserve ½ cup juice)
- 1 (16-ounce) container grape tomatoes, halved
- 1 cup fresh lime juice, plus more if needed
- ½ cup fresh orange juice
- ½ cup chopped fresh cilantro
- 1 (1-ounce) container fresh mint leaves, chopped
- 2 teaspoons salt
- ¼ teaspoon cayenne pepper
- 3 avocados, halved, pitted, peeled, and chopped
- Tortilla chips, to serve
Instructions
- In a large bowl, combine snapper, shrimp, bell pepper, onion, pineapple and reserved juice, tomato, lime juice, orange juice, cilantro, mint, salt, and cayenne. If fish and shrimp are not submerged, add more lime juice.
- Divide mixture between 2 gallon-size resealable plastic bags. Refrigerate for at least 12 hours. Add avocado just before serving. Serve with tortilla chips.
For a similar recipe visit https://louisianacookin.com/shrimp-mango-ceviche/
