Shrimp Ceviche with Pineapple & Salsa Macha

This shrimp ceviche is a bold, refreshing twist on a classic—sweet, tangy pineapple meets the nutty heat of Chili Maven’s Spicy & Nutty salsa macha for a layered, addictive flavor. What makes it special is the balance: citrus-cured shrimp, fresh herbs, and a punch of chili that doesn’t overpower. Mexican ceviche is a coastal favorite, traditionally enjoyed in beach towns like Acapulco, Veracruz, and along the Pacific coast—served chilled, zesty, and perfect for hot days. We paired it with Manomasa's Pineapple & Habanero Chilli Corn Chips and the combo is fab!

Ingredients

  • 300g raw shrimp, peeled and deveined (if using grocery store shrimp, the digestive tract is usually already removed)

  • Juice of 4–5 limes (enough to fully submerge the shrimp)

  • 1 cup fresh pineapple, finely chopped

  • 1/2 red onion, thinly sliced or finely chopped

  • 1–2 fresh chillies, finely chopped (use red, green, or a mix for color and flavour)

  • A handful of fresh coriander, chopped

  • Salt, to taste

  • 1–2 tablespoons Chili Maven’s Spicy & Nutty salsa macha

method

serves 3-4,

  1. “Cook” the shrimp in lime juice:
     Place the raw shrimp in a bowl and pour over the lime juice until completely covered. Cover and refrigerate for 30–45 minutes, or until the shrimp turns opaque (pink and white).

  2. Drain the shrimp:
    Once opaque, drain the lime juice — this prevents the ceviche from being too sour, especially since the pineapple is already tangy.

  3. Combine ingredients:
     In a mixing bowl, combine the drained shrimp, pineapple, red onion, chillies, and coriander

  4. Season and finish:
    Add salt to taste, then spoon in Chili Maven’s Spicy & Nutty salsa macha to desired spice level.

  5. Serve chilled:
    Serve immediately with Manomasa tostadas. Garnish with extra coriander or an extra drizzle of salsa macha if you want it colourful and more spicy.

Tips:

  • Limes have different acidity levels. I usually let them ripen for a few days on the counter before using.

  • Before using roll them on the counter pressing down hard with your palm to get them even more juicy!