Pineapple Jalapeno Shrimp Ceviche

Sweet and spicy, this shrimp ceviche is sure to please every seafood lover!
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Prep Time: 15 minutes
refrigerate: 12 hours
Total Time: 12 hours 15 minutes
Course: Appetizer
Cuisine: Cuban, Latin, Puerto Rican
Keyword: ceviche, corn dip, crab, egg salad, shrimp
Servings: 8
Author: Neyssa
Cost: 15


  • 1 1/2 pounds of cooked medium shrimp deveined and tail off
  • 4 ounces of crab meat chopped
  • 1 small cucumber finely chopped
  • 1/2 cup of red onions finely chopped
  • 1 red bell pepper finely chopped and seeds removed
  • 1 green bell pepper finely chopped and seeds removed
  • 1-2 jalapenos finely chopped and seeds removed (or keep for more heat)
  • 2 medium tomatoes roughly chopped
  • 4 ounces of pineapples chopped
  • 1/4 cup of green salad olives with pimentos finely chopped
  • 1/2-1/4 cup of cilantro finely chopped
  • 2 cups of Clamato Tomato Cocktail Picante
  • 1 cup of white vinegar
  • 2 tablespoons of salt. or to taste
  • 1 teaspoon of black pepper
  • 1/2 teaspoon of cumin


  • In a large bowl, combine ingredients and cover. Refrigerate overnight before serving.
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