Pineapple Shrimp Ceviche and Yuca Chips

11 55 952
Ingredients Minutes Calories
Prep Cook Servings
45 min 10 min 6
Pineapple Shrimp Ceviche and Yuca Chips
Health Highlights


1 kg Shrimp, raw (cleaned)
4 tomato Roma tomatoes (diced)
1 small Red onion (diced)
1 bunch Cilantro (coriander) (minced)
1/4 fruit Pineapple (diced)
1 pepper(s) Serrano pepper (diced)
1 tbsp Himalayan sea salt (or to taste)
6 fruit Lime (juiced)
1 small Cucumber (diced)
2 cup Coconut oil
1 cassava root(s) Cassava (also known as yuca)


1. Boil shrimp until pink, just a couple of minutes. chill in the fridge.

2. In a large bowl toss with all ingredients until well combined.

3. Set in the refrigerator to chill for approximately 30 minutes.

For the Yuca chips:
1. peel yuca root, removing the outer brown layer and inner purple layer
2. Cut into chip slices
3. heat coconut oil in a deep pan
4. add yuca to hot oil and fry until golden brown

Serve with ceviche and enjoy!

Note: Ceviche is usually made with raw ingredients but for food safety in areas where the seafood is not guaranteed fresh, I recommend to cook them first.

Nutrition Facts

Per Portion

Calories 952
Calories from fat 660
Calories from saturated fat 542
Total Fat 73 g
Saturated Fat 60 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 4.8 g
Cholesterol 268 mg
Sodium 1503 mg
Potassium 882 mg
Total Carbohydrate 39 g
Dietary Fiber 4.3 g
Sugars 6.0 g
Protein 36 g

Dietary servings

Per Portion

Fruit 1.2
Meat 1.9
Vegetables 3.4

Energy sources


Meal Type(s)