PINEAPPLE SHRIMP CEVICHE

Ceviche includes raw seafood — in this case, shrimp — that is “cooked” with lime juice, so buying good-quality fresh shrimp is a key element of this recipe. Those with health concerns prohibiting them from consuming raw seafood can sauté the chopped shrimp in a tablespoon of extra virgin olive oil in a pan and then chill in the refrigerator before mixing with the rest of the ingredients.

FOR THE CEVICHE:

1 pound extra-large shrimp (2630 per pound)

4 limes

3 garlic cloves, finely minced ⅔ cup cucumber, chopped ⅔ cup fresh pineapple, chopped 1 large shallot, thinly sliced 2 green onions, thinly sliced 2 jalapeños

1/2 cup cilantro, chopped

Sea salt and freshly cracked

pepper, to taste FOR THE GARNISH: 1 red onion

1 lemon, cut in half 1 teaspoon sea salt

First, remove shells from shrimp, then run a knife or a pair of kitchen shears down the back of each shrimp to remove the vein. Rinse shrimp, then cut each into four pieces and place in a bowl.

Zest two of the limes directly into the bowl, then cut all four limes in half and squeeze the juices into the bowl. Add finely minced garlic, stir, cover and store in the refrigerator. Let marinate for at least 30 minutes and until the flesh of the shrimp is pink and opaque. Depending on the size of the shrimp, this can take up to two hours.

While the shrimp is marinating, chop cucumber and pineapple into ¼-inch pieces. Slice the shallot and green onions. Cut jalapeños in half and remove the chile peppers’ stems, ribs and seeds, then finely mince the jalapeños. In another bowl, mix together the pineapple — drained of any excess juice — with the cucumber, shallot, green onions, jalapeños and cilantro.

For the pickled red onion garnish, thinly slice a red onion and place in a jar. Juice the lemon into the jar and add salt.

Cover the jar, then gently shake and store in the refrigerator for at least 30 minutes before serving.

Once the shrimp is pink and opaque, mix it into pineapple mixture and season with sea salt and freshly cracked pepper to taste.

Fill half of a scooped-out pineapple with the cold ceviche, then top with the pickled red onions. Serve with Terra chips or tortilla chips on the side or atop tostadas, or crispy, whole tortillas.

Makes about 6 cups or 6 servings.

TNS LAUREN J. MAPP/THE SAN DIEGO UNION-TRIBUNE/ Pineapple Shrimp Ceviche. Ceviche includes raw seafood — in this case, shrimp — that is “cooked” with lime juice, so buying good-quality fresh shrimp is a key element of this recipe. Those with health concerns prohibiting them from consuming raw seafood can saute the chopped shrimp in a tablespoon of extra virgin olive oil in a pan and then chill in the refrigerator before mixing with the rest of the ingredients.