PAULINE’S FRUIT SALAD / SHRIMP CEVICHE (SPICY GAME DAY APPETIZER)

This recipe was given to me years ago by a dear friend, Pauline. I hope she’s doing well. What started as a family-and-friends, award-winning fruit salad eventually evolved into this spicy shrimp ceviche recipe, which has become one of my go-to game day appetizers.  Now i make both versions depending on the audience.

With the NFL Playoffs, the College Football Championship (the Natty), and the Super Bowl right around the corner, this is the kind of dish that always shows up strong. It’s fresh, spicy, easy to prepare, and perfect for parties—whether you’re hosting or bringing something memorable.

Why This Spicy Fruit Salad & Shrimp Ceviche Works for Game Day

• Bright, fresh flavors balanced with real heat

• Easy to prep ahead of time

• Naturally gluten-free

• Pairs perfectly with tortilla chips

• Always a crowd favorite at football parties

This recipe even won a “best appetizer” contest at a party years ago—and it’s been requested ever since.

Ingredients for Pauline’s Fruit Salad & Shrimp Ceviche

Fresh Produce & Citrus

• 4 containers of blackberries

• 2 ripe mangos, chopped

• 4 Roma tomatoes, chopped

• 1 large red onion, chopped

• 4 cloves fresh garlic, finely minced

• 2 jalapeños, finely chopped

• 1 habanero, finely chopped

• Juice of 4 fresh limes

• Cilantro leaves, chopped

Vinegar

• Splash of pomegranate balsamic vinegar
  (If unavailable, a high-quality traditional balsamic works well.)

Salt & Pepper

• Bourbon Smoked Sea Salt or Hawaiian White Silver Sea Salt

• Bourbon Smoked Pepper

Optional alternatives I’ve used successfully:

• Lime Fresco Sea Salt

• Hawaiian Pink Diamond Sea Salt

• Hawaiian Black Lava Sea Salt

How to Make Pauline’s Spicy Fruit Salad (Base Recipe)

1. Rinse the blackberries, mangos, tomatoes, jalapeños, habanero, and cilantro thoroughly in cold water.

2. Chop all ingredients and place them into a large mixing container—leave room to toss.

3. Save the garlic for last and mince it very finely. Think Goodfellas—the prison scene where the garlic melts into the sauce. Same idea here.

4. Add the fresh lime juice and toss everything well.

5. Season with salt and pepper to taste.

👉 If you’re making the shrimp ceviche version, skip the balsamic vinegar at this stage.

Adding the Balsamic Finish

Once the flavor balance feels right, add a light splash of pomegranate balsamic vinegar and toss again.

For this batch, I couldn’t find pomegranate balsamic anywhere—Ralphs, Vons, Whole Foods, Bristol Farms, Lazy Acres, even Erewhon—so I used a quality traditional balsamic. It worked beautifully and added depth without overpowering the fruit.

How to Serve This Fruit Salad & Shrimp Ceviche

Serve with large, unsalted tortilla chips. The dish already has plenty of seasoning, and unsalted chips let the flavors shine.

This also works well as:

• A standalone appetizer

• A topping for grilled fish

• A fresh side dish for tacos

Shrimp Ceviche Option

For the shrimp version, I use large, already-cooked tiger shrimp from Lazy Acres. They were excellent—huge, clean-tasting, and perfectly cooked.

You may notice in the photos that I lightly preheated the shrimp. That’s personal preference—I like warm shrimp paired with the cold, citrusy fruit salad. Either way works.

Gently fold the shrimp into the finished fruit salad just before serving.

Perfect Appetizer for NFL Playoffs & Super Bowl Parties

This spicy fruit salad and shrimp ceviche is:

• Fresh but bold

• Easy to transport

• Always a conversation starter

If you’re hosting—or heading to—a Super Bowl party, this dish consistently delivers.

If you have any questions, feel free to email me at jose@questforfire.com.

FAQ's

Is shrimp ceviche safe with cooked shrimp?

Yes. Using already-cooked shrimp makes this ceviche style dish safe, easy, and ideal for entertaining.

How spicy is this fruit salad ceviche?

It’s medium-hot with a noticeable kick from the habanero. You can adjust heat by reducing or omitting it.

Can this be made ahead of time?

Yes. You can prep it a few hours in advance. Add shrimp and final seasoning just before serving for best texture.