#HealthyRecipe : Shrimp Ceviche Stacks

½ pound rock shrimp (raw, no tails)
1 teaspoon lime + ¼ cup lime juice
½ teaspoon seasoning salt (I used Santa Maria from Whole Foods Market)
½ tablespoon coconut oil
½ cup english cucumber cut into ¼ inch thick pieces and then cut into quarters
½ cup tomatoes (cut the same way as the cucumber)
¼ cup red onion, chopped
½ cup cilantro leaves, finely chopped
¼ teaspoon salt
1 mango, peeled and cut into ¼ inch pieces
2 tablespoons cilantro leaves, finely chopped
2 tablespoons red onion, finely chopped
1 teaspoon jalapeno, very finely chopped (seeds removed for less spicy, keep seeds in if you like it spicy!)
3 avocados + the shells (you will end up with 6 halves, save them if you are going to stuff the shells)
1 tablespoon + ½ teaspoon lime juice
¼ cup cilantro leaves, finely chopped
1 tablespoon jalapeno, finely chopped
½ teaspoon salt
Optional: If you are doing the stack method you will need two cans, remove both ends of the can with a can opener and dry it completely

Source: nilsenpantry.com

See on Scoop.itThe Man With The Golden Tongs Goes All Out On Health


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