When Valentine Thomas isn’t spearfishing, she’s creating incredible yet simple recipes using sustainably sourced ingredients. In this pineapple ceviche, she combines the sweetness of pineapple with a bit of heat for a beautiful, light dish.

Pineapple Ceviche Recipe


  • 1 pineapple, cut into small chunks halve and scoop flesh from inside to keep the outer shell intact for serving
  • 4 oz firm white fish, also cut into small pieces, raw
  • 1/2 red onion, chopped
  • 3 tablespoons chopped cilantro
  • 1/2 red bell pepper, chopped
  • 1 tablespoon olive oil
  • juice of three large limes
  • cayenne pepper and garlic salt, to taste


Combine all ingredient in a medium bowl and toss thoroughly.

Serve in individual bowls or in hollowed out pineapple shell.

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