A tropical spin on ceviche with tons of summery flavor and delicious tang. No cooking for this meal!
What you will need
1 lb Shrimp
1/2 cup Pico de gallo
Salt, to taste(Nutritional facts 212 calories, 9.34 g fat, 30.05 g carbohydrates, 3.36 g protein, 0 mg cholesterol, 675 mg sodium)
How to cook
Gather and portion ingredients.
Remove the shrimp tails.
Cut shrimp into 1/4-1/2 inch pieces.
Place the shrimp in a bowl and squeeze in the juice from both limes. Stir to coat. Let sit for about 20 minutes while you prepare the other ingredients.
Cut the top and bottom off of the pineapple and remove the rind.
Cut in half and remove the core.
Cut 1/4 of the pineapple into strips and then dice.
Add pineapple to the shrimp.
Add the pico de gallo to the bowl.
Using a mandolin or thinly slicing with a knife, shave the radish into the mixing bowl.
Slice the avocado into cubes and scoop into the ceviche.
Salt to taste, and enjoy!