Shrimp and Scallop Ceviche

Years ago, before I had children (who are now 6 and 7), my husband and I would take our boat to a waterfront restaurant not far from our house. Although there are many waterfront restaurants to choose from (we live in Florida) we selected this particular restaurant because it had one of our favorite appetizers—shrimp ceviche served with tortilla chips. Although the restaurant no longer exists, this refreshing dish reminds me of the time we spent sitting on the restaurant dock drinking wine and enjoying this favorite appetizer.

Over the years, I’ve made some changes to the dish. The restaurant used baby shrimp but I found that I enjoy medium size shrimp that are chopped into smaller pieces rather than baby shrimp. I also added bay scallops to the recipe as the combination of shrimp and scallops ensures every bite is special.

If you want to do all the prep at once, do so, but just don’t combine the vegetables with the seafood until you’re ready to serve. I usually prep the seafood and while it’s in the refrigerator, I prep all the vegetables (except the avocado). I cover and store in the fridge until I’m ready to combine and serve. A little squeeze of fresh orange juice and the addition of avocado added immediately before serving and you have a perfectly healthy and crave-worthy dish.

In a glass or stainless steel bowl, stir together the lime juice, lemon juice, Add the shrimp and scallops, cover, and refrigerate for at least 4 hours and up to 8 hours. Stir once or twice during chilling.

Citrus

When ready to serve, drain the shrimp and scallops. Add the tomato, cucumber, red onion, garlic, cilantro, Serrano chile, and salt and toss gently.

cevicheherbs

Just before serving, add the avocado and the juice of one orange and toss. Serve with tortilla chips.

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Shrimp and Scallop Ceviche
Servings
8(appetizer servings)
Servings
8(appetizer servings)
Shrimp and Scallop Ceviche
Servings
8(appetizer servings)
Servings
8(appetizer servings)
Ingredients
Servings: (appetizer servings)
Instructions
  1. In a glass or stainless steel bowl, stir together the lime juice, lemon juice, Add the shrimp and scallops, cover, and refrigerate for at least 4 hours and up to 8 hours. Stir once or twice during chilling.
  2. When ready to serve, drain the shrimp and scallops. Add the tomato, cucumber, red onion, garlic, cilantro, Serrano chile, and salt and toss gently.
  3. Just before serving, add the avocado and the juice of one orange and toss. Serve with tortilla chips.
  4. (Note: this recipe can make 8 appetizer size portions or 4 main meal portions)
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Gluten-Free Oatmeal Crisps

The best thing about these gluten-free oatmeal crisps is that they take practically no time to make. This perfectly sweet snack can be made in under 20 minutes and will satisfy your dessert craving.

Battertsp batter  Batter on trayOn wire 2on rack 2single stack

Oatmeal Crisps with Chocolate Drizzle
Oatmeal Crisps with Chocolate Drizzle
Ingredients
Servings:
Instructions
  1. Pre-heat the oven to 375° F.
  2. In a medium bowl, mix the almond flour, oat flour, sugar, baking powder, cinnamon, salt and oats.
  3. In a large bowl, whisk or use a mixer to combine the butter, agave nectar, and vanilla until smooth. Add dry ingredients and mix until combined.
  4. Bake for 7 to 8 minutes. Remove from oven and cool on wire rack.
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Energy-Packed Breakfast

While there is no doubt that eating breakfast is important, what you eat for breakfast is a key component. I rarely miss a morning meal and neither do my kids. Although the kids eat a hearty meal in the morning, I find my body responds best to a small and healthy meal—a cup of organic granola cereal or muesli with almond milk, a cup of low fat or non fat greek yogurt and fresh fruit, or a fruit and vegetable juice (in the juicer). When I start the day with one of these options, I feel refreshed and ready for the day.

A typical breakfast in our house looks like this:

Energy-Packed Breakfast2_800x533

Some people may argue that they are too rushed in the morning to make breakfast and get out the door in time for work, school, etc. Others may argue that they skip breakfast in an effort to lose weight. Whatever the excuse or reasoning, I urge you to make time and give yourself a wholesome and nutritious breakfast. It will get your day started on the right foot by recharging your brain and body and allowing you to be more productive and efficient throughout the day.

With regard to weight loss, research shows that skipping meals, especially breakfast, can actually cause weight gain! Focus on eating a small, healthy meal in the morning – you may find that this helps, rather than hinders, the weight loss battle.

Pressed for time in the morning? Here are a few tips for choosing a healthy, wholesome and fast breakfast:

  • Pack a brown bag breakfast the night before and take it with you
  • Make a smoothie the night before and freeze for morning
  • Eat cereal or yogurt for a fast morning option
  • Set your alarm for 10 minutes earlier. How you feel throughout the day after a healthy breakfast is worth the 10 minutes!

Do you eat breakfast in the morning? Does it make a difference in your day? Do you have a favorite healthy breakfast you want to share?

 

Roasted Vegetables for Summer Enjoyment

There are certain foods that not only taste great but also make you feel great. Roasted vegetables do that for me. Whenever I eat this savory dish, I feel like I’m taking care of myself. Although I like vegetables and prepare them in many different ways, roasting is by far my favorite.

This dish is so simple to make but will impress even your vegetable adverse family members or guests. For this recipe I made the yellow, purple and orange carrots the stars of the dish but you can pick just about any vegetables including squash, asparagus, cabbage, etc.

It’s a great recipe to incorporate into your summer meals. Enjoy!

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Roasted Vegetables
Servings
2
Servings
2
Roasted Vegetables
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Pre-heat oven to 400 degrees. Place all ingredients on a baking tray and drizzle with extra virgin olive oil. Add salt and pepper.
  2. Bake for 12-15 minutes or until vegetables are tender.
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