This is one of my favorite dishes to eat all year long. Though some may consider it a warm weather dish, I love to eat it in the winter too as it makes me feel so good. This is a safe way to eat animal products raw and still get the nutrients you normally lose from cooking. The citrus juice technically “cooks” the seafood, but it is different than regular cooking as there is no heat involved. I consider this true powerfood.
Make sure you use wild shrimp or fish and not farm raised. Many farm raised fish are fed GMO corn and soybeans. No thank you! I love getting my seafood from Vital Choice as they only sell sustainably harvested and environmentally friendly seafood. I feel assured when I eat their products that their seafood contains no mercury or other harmful environmental pollutants. Medicinally, shrimp are warming and increase chi energy. They can assist in increasing lactation and releasing mucus.
Note: Freshly squeezed lime and lemon juice are essential for this dish. Be sure to pat all shrimp dry with paper towels so that any moisture does not water down the marinade. Add the avocado just before serving to prevent it from breaking down and coating everything with its green color.
- Marinating mixture:
- 1 pound small, wild shrimp – My favorite to use is [url href=”https://www.vitalchoice.com/shop/pc/viewPrd.asp?idproduct=571&idcategory=304&kbid=2728″ title=”Vital Choice affiliate link”]Vital Choice[/url] (You could also use fish like Salmon, Halibut, Snapper or Tilapia)
- 1 teaspoon grated lime zest from 1 lime
- ½ cup fresh lime juice (from 4 limes)
- ½ cup fresh lemon juice (from 4 lemons)
- 1 small red bell pepper, diced fine (stemmed and seeded)
- 1 jalapeno chili, minced (stemmed and seeded)
- 1 medium size garlic clove, minced or pressed (about 1 teaspoon)
- 1 teaspoon sea salt
- Dressing:
- ¼ cup extra virgin olive oil
- 4 scallions, thinly sliced
- 1 cup tomatoes, small diced
- 3 tablespoons cilantro, minced
- 1 teaspoon ground coriander spice
- 1 ripe avocado, pitted and diced
- Ground black pepper and sea salt to taste
- Stir the lime zest, lime juice, lemon juice, bell pepper, jalapeño, garlic, and 1/2 teaspoon salt together in a medium bowl.
- Gently stir in the shrimp (make sure all of the shrimp is submerged under the liquid), cover with plastic wrap, and refrigerate until the seafood is firm, opaque, and appears cooked, 20 to 30 minutes, stirring halfway through the marinating time. Do not cook longer or the shrimp may get tough.
- Place the mixture in a fine-mesh strainer, and strain out the liquid. Leave the shrimp a little wet, then return to the bowl.
- Gently stir in the oil, scallions, tomatoes, cilantro and coriander followed by the avocado.
- Season with salt and pepper to taste before serving.
You can try this dish at the upcoming (2010) Weston A. Price Conference in King of Prussia, Penn. Amanda Love will be in the kitchen preparing this Ceviche with Vital Choice Oregon Pink Shrimp to be served with the “Friday Fiesta” Lunch. Accompanying the Ceviche will be Homemade Tostadas fried in Lard, Black Beans, Southwestern Style Pulled Pork and Chicken, Jicama Salad and lots of other delicious fixin’s.
I have been eating processed cereal for most of my life and I thing that it is time that I swtiched to something healthier. Could you provide me with a breakfast menu that I could try which could get me away from the processed cereal isle.
Many Thanks,
Carlos
Slow cooked soaked whole grain porridge’s are a great alternative to processed cereals. Check out the recipe on Power Breakfast Cereal. You can make this with quinoa, amaranth, millet, oatmeal, rice or other grains that appeal to you. Good old fashioned eggs and bacon or sausage are great too. I always include veggies too with any meats that I eat. A spinach omelet is a great breakfast.
New to your site and very excited to try your recipes!
Hi Joanne, Welcome to The Barefoot Cook website and glad you found us! I hope you enjoy the recipes. I am always adding new ones. Let me know if you have any special requests. Blessings, Amanda