Name: Shrimp and Lobster Ceviche
Cuisine: Mexican
Ingredients: 1 lb Gulf shrimp, peeled and deveined (I live near the Gulf, so that’s super fresh for me, but wild-caught is great too); 1 lb wild-caught lobster tails; 1/2 red bell pepper, chopped very fine; 1/2 red onion, chopped very fine; 1 large handful cilantro, chopped fine; a generous slug of Extra Virgin Olive oil (chili-infused oil would be great too); juice of 5 limes; salt and pepper to taste

Pineapple Salsa

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Author: Roni Proter
Category: Dips
Cuisine: Mexican

Ingredients

Units Scale

1/2 pineapple, diced
2 small roma tomatoes, seeded and chopped
1 jalapeno, seeded and chopped fine
1/2 red onion, diced
1 cup (or more if you love cilantro like I do) cilantro, chopped
juice from 2 limes
generous salt and pepper

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Instructions

Combine all the ingredients in a bowl and toss. Refrigerate for several hours and serve.

Notes

I like to scoop out the flesh of the pineapple and save the spiky exterior to use as my bowl. It is always a big hit at parties! This salsa would be delicious simply with chips, or as a sweet accompaniment to grilled pork, spicy beef tacos or even chicken.

Keywords: Pineapple Salsa

Find it online: https://www.dinnerreinvented.com/recipes/hot-summer-drinks-and-eats-to-cool-you-down/