In case you missed my last post , I have teamed up with Jess from www.paleo-ish.com to bring you guys her amazing recipe for Short-Cut Thai Shrimp Pineapple “Ceviche”. This recipe swap is all a part of a huge giveaway we are doing with several other lovely lady bloggers. You can find the details for that giveaway here. If you are not on Instagram, get up on it ASAP because all of the giveaway goodness is occurring there! In addition, you can head on over to Jess’ site to get my recipe for Bacon Ranch Broccoli Slaw.
Short-Cut Thai Shrimp Pineapple “Ceviche”
Howdy ya’ll! Ok, that’s a little over the top, I know, but I figured the easiest way to introduce myself is by speaking my native language….TEXAN. For those of you who don’t know me, I am Jess, the maker and food developer extraordinaire behind the blog Paleo-ish. I’ve recently gotten to know a fantastic group of ladies, including Natalie, by collaborating together to get this HUGE summer recipe swap and giveaway going for all of you, our wonderful readers. This has really been a labor of love, and all of us women couldn’t be more proud of what we get to share with you guys today!
My style of cooking and creating foods for my blog is focused on simple, delicious, budget and time friendly meals that are mostly paleo in nature. Mostly, because I do tend to use things like gluten-free products, white rice, goat cheese, and grass-fed butter from time to time because A) I think they’re delicious B) my stomach can tolerate them in moderation and C) Ain’t nobody got time to be perfect 24-7! Sometimes I have those things because they’re good for my soul, not necessarily because my body needs them, and I encourage anyone who doesn’t have serious food restrictions to occasionally let loose if you so choose…it’s incredibly freeing to not be limited by a “diet” as long as you know the consequences and can handle them on occasion.
Ok, ok enough of that dogma talk, let’s get down to the nitty gritty. THE FOOD. So our focus during this recipe swap was on fun, tasty, summer-worthy meals that would be great for indulging in during that upcoming summer heat. What screams “absolutely refreshing and summer worthy” more than a ceviche??? I CRAVE ceviche, really because I can’t have it. I’m almost 33 weeks pregnant with my second kiddo, and apparently consuming “raw” fish is frowned upon….but I will say, even without being pregnant I’ve always been hesitant to order ceviche off the menu at a restaurant because I’m paranoid! Plus, making ceviche the traditional way at home, by allowing the acidity from citrus juice (like lime juice) to “cook” the fish or seafood just takes way too long for me. What can I say? I’m impatient. So, given my circumstances, I decided to get a little creative and I came up with a dish that has all of the components of a traditional ceviche, but with pre-cooked shrimp and with a spin on flavors. There are all sorts of South American styles of ceviche, but this recipe right here is a fusion of ingredients you might normally find in a restaurant, but paired with really Thai-inspired flavors like ginger, lemongrass, and basil, as well as coconut milk and pineapple juice. IT’S A FLAVOR EXPLOSION.
Besides pre-chopping all of your ingredients, once you get this dish put together, it’s incredibly simple. Make sure to keep it chilled when you aren’t immediately serving it too. We ate this with organic corn chips as an appetizer, and then used the leftovers on top of salad one day, and then mixed into an omelette for breakfast. It’s so versatile! Bring this one to a party, and people will thing you’re a total rockstar. Enough about the food, now go make and enjoy!
- 12-16 oz pre-cooked shrimp, thawed and diced
- ½ cup red onion, diced
- ½ cup tomato, diced
- ½ large avocado, diced
- ½ cup jicama, peeled and diced
- ½ cup pineapple (canned or fresh), diced
- 1½ tbsp fresh jalapeño, finely diced
- 1 tsp fresh grated ginger
- 2 tbsp fresh basil, chopped
- ½ tsp fresh grated lemongrass
- ¼ cup lime juice
- ¼ cup pineapple juice
- ¼ cup full-fat coconut milk
- 2 tsps coconut aminos
- 1 tbsp honey
- Place all ingredients except for liquids into a large bowl together and toss to mix well.
- In a separate bowl combine lime and pineapple juices, coconut milk, coconut amigos, and honey, and whisk well to combine.
- Pour liquid over shrimp/vegetables and let sit covered in a non-reactive bowl in the fridge for 30 minutes to an hour to allow flavors to marinate.
- Serve chilled, and store in the refrigerator for up to 3 days.
- Serving suggestions: organic corn chips, plantain chips, over a salad, in a breakfast scramble, or just eat with a spoon!
So grateful for Jessica and her amazing recipe. You can find more from Jess over at her website Paleo-ish, on Instagram, on her Facebook page, and on Pinterest. Please check out the other summer recipe fun from Blair, Erika, Jamie, and Kristina.
To a nourished life,