RecipesYaniv Cohen

Pineapple Ceviche

RecipesYaniv Cohen
Pineapple Ceviche

Hola Detectives,

Last time I was in Mexico, I tried a very special and delicious Ceviche, which incorporated chunks of fresh pineapple and fresh pineapple juice. It worked so well with the lime and jalapeno, I literally drank the liquids with a spoon once I devoured the dish!  I just had to share the recipe with you!


For 3-5 servings:

  •  1 lb cobia fillets or 2 lbs other firm white fish fillets, cubed
  • 2 teaspoons fresh cilantro, chopped
  • 1 jalapeno pepper, thinly sliced
  • 8  limes, freshly squeezed and strained to remove pulp, enough to cover fish
  •  ½ cup fresh pineapple juice
  • 1 red onion, thinly sliced and rinsed
  • Few slices of pineapple and halved cherry tomatoes for garnish
  • Optional rolled cucumber ribbons for garnish
  • Celtic or sea salt and fresh black pepper to taste


  1. Create the ceviche marinade by combining the juices, cilantro, salt, and pepper, and mix well.
  2. Add the fish and let it marinate in the refrigerator for at least 2-3 hours before serving.
  3. Just before serving, mix the onions, tomatoes, and pineapple slices, and mix well.
  4. Let it stand for 10 minutes.
  5. Place in a soup bowl or any bowl with a little bit of depth and top with fresh cilantro leaves and rolled cucumber ribbon.

ENJOY and Viva Mexico!