Tropical Shrimp Ceviche with Pineapple and Chili

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshing and spicy appetizer featuring marinated shrimp, sweet pineapple, and a zesty chili-lime dressing. This seafood recipe, ready in about 30 minutes, pairs shrimp, pineapple, red bell pepper 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.

Prep: 30 min Serves 4 International cuisine 180 cal/serving

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Ingredients

1 lb raw shrimp
1 cup diced pineapple
1/2 cup diced red bell pepper
1/2 jalapeño
1/3 cup lime juice
1/4 cup chopped cilantro
1/2 mashed avocado
1/2 tsp salt
1/2 tsp chili powder

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Instructions

Step 1: In a large bowl, combine 1 lb raw shrimp (peeled and deveined), 1/3 cup lime juice, 1/2 tsp salt, and 1/2 tsp chili powder. Marinate for 15 minutes until shrimp turns opaque and firm.
Step 2: Add 1 cup diced pineapple, 1/2 cup diced red bell pepper, 1/2 jalapeño (seeded and finely chopped), 1/4 cup chopped cilantro, and 1/2 mashed avocado. Gently fold to combine.
Step 3: Chill for 30 minutes before serving. Garnish with additional pineapple slices and jalapeño rounds. Serve with tortilla chips or crusty bread.