Monday, August 1, 2016

Citrus Shrimp Salad

Day 132

I think you’ll like this. I was inspired by a Tasty video for mock ceviche, so I created a summer shrimp salad of my own. It’s healthy, very refreshing in hot weather, and it’s filled with the flavors and textures of so many of my summer favorites, like crispy veggies and creamy avocado.
It’s also versatile. We enjoyed it with blue corn tortilla chips, but I could easily see how it would be nice served over a bed of romaine hearts, tossed with cold fusilli
pasta, or even as a soft taco filling, finished with a dollop of sour cream. My daughter playfully suggested a “ceviche burger” where it is layered on a pretzel bun with a burger, some goat or feta cheese, and a cilantro mayo. Now that sounds incredible, but we haven’t tried it. Yet. When we do, though, I think I’ll chop the shrimp salad ingredients more finely so they won’t escape the bun when we try to take a bite.
If you try it first, let us know how it turns out.

Citrus Shrimp Salad

Photos by Taylor Fowler
1 lb. cooked shrimp, rough chopped
1 English cucumber, finely diced
1 medium red onion, chopped
4 cloves garlic, minced
1 jalapeno, finely diced, without seeds
2 medium tomatoes, diced
2 barely ripe avocados, chopped (make sure they aren’t mushy yet!!)
1 bunch cilantro, finely chopped
¼ cup each: fresh squeezed orange juice, lemon juice, lime juice
2 tsp. whole grain Dijon mustard
salt and pepper to taste
¼ cup extra virgin olive oil (I recommend Olea Gold from )


Blend the citrus juices and olive oil in the bottom of a large glass mixing bowl. Sprinkle with 1½ teaspoons of sea salt and 1 teaspoon of black pepper. Add the minced garlic, jalapeno, and Dijon mustard. Use a fork to blend.

Add the shrimp, cucumber, and red onion. Mix well. Place in fridge for 2+ hours (at least 2). About 30 minutes before serving, add the tomatoes, cilantro, and avocado, and stir gently. Return to the fridge to marinate before serving.

Serve with tortilla chips or as a side or dinner salad.

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