Pineapple is a great treat in the summer or whenever you have a craving for something sweet. Pineapple gets its unmistakable sweetness from natural sugars, of course, but this tropical fruit is also a source of vitamin C and fiber. The problem with pineapple is that we routinely toss about 25% of our fruit from we throw out the core! The core is more fibrous than the rest of the pineapple and we don’t want to miss out on these nutrients. In the recipe, Pineapple Core Ceviche, you take the core of the pineapple and pair it with citrus juice and shrimp to make a summertime classic – ceviche. The acid in the marinade essentially cooks the raw shrimp, but you also can use cooked shrimp or fish, which I prefer.

No throwaway! Ceviche is a sweet and mellow treat perfect for a spring evening.

Ingredients:

• 1 lb. raw shrimp, any size, shelled and deveined, cut into pieces
• 1/2 cup lime juice
• 1/2 cup orange juice
• 1 cup finely chopped pineapple core (or one large pineapple)
• 1/2 small sweet onion, finely diced
• 2 serrano or jalapeno chilies, finely diced
• 2 tsp. grated fresh ginger
• 1 medium avocado, halved, pitted and chopped
• 1/3 cup chopped fresh cilantro
• Salt and ground pepper
• Small lettuce leaves, sliced radishes, lime wedges, to serve

Directions:

In a large bowl, combine the shrimp, lime juice and orange juice. Toss well, then refrigerate. For tender ceviche, marinate for 30 minutes, for a firmer texture, let marinate for 1 to 2 hours. Once the shrimp has marinated, drain and discard the juice. Return the shrimp to the bowl and add the chopped pineapple core, onion, chilies, ginger, avocado and cilantro. Toss well, then season with salt and pepper. Serve immediately with butter lettuce leaves to use as wraps and cups. Offer sliced radishes and lime wedges on the side as toppings.