Fermented Pineapple and Ginger Shrimp Ceviche
A tangy and spicy ceviche combining fresh shrimp with fermented pineapple and ginger for a lively appetizer. This latin american-inspired seafood ready in about 25 minutes pairs fresh shrimp, peeled and deveined, fermented pineapple chunks, fresh ginger, finely grated for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz fresh shrimp, peeled and deveined
- 1/2 cup fermented pineapple chunks
- 1 tbsp fresh ginger, finely grated
- 1/3 cup fresh lime juice
- 1/4 cup red onion, finely diced
- 2 tbsp cilantro leaves, chopped
- 1 tsp fresh jalapeño, seeded and minced
- 1/2 tsp sea salt
- 1 tbsp extra virgin olive oil
Instructions
- Step 1: Dice 12 oz fresh shrimp into 1/2-inch pieces and place in a glass bowl. Pour 1/3 cup fresh lime juice over the shrimp, stir gently, and refrigerate for 20 minutes until shrimp turns opaque and 'cooked' by the acid.
- Step 2: While shrimp is marinating, finely grate 1 tbsp fresh ginger and mince 1 tsp fresh jalapeño, then combine with 1/2 cup fermented pineapple chunks and 1/4 cup finely diced red onion.
- Step 3: Drain excess lime juice from shrimp, then fold in the pineapple-ginger mixture along with 2 tbsp chopped cilantro, 1/2 tsp sea salt, and 1 tbsp extra virgin olive oil. Mix gently until combined and serve chilled.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Fermented Pineapple and Ginger Shrimp Ceviche take to make?
Total time is about 25 minutes (25 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Fermented Pineapple and Ginger Shrimp Ceviche?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fermented pineapple chunks from drying out.
Can I substitute ingredients in Fermented Pineapple and Ginger Shrimp Ceviche?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Fermented Pineapple and Ginger Shrimp Ceviche for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Fermented Pineapple and Ginger Shrimp Ceviche?
Latin American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
