“Mouthwatering Thai Shrimp Ceviche: A Paleo-Friendly Snack Adventure!”

Allergens

Shellfish (shrimp)

Ingredients

• 1 lb fresh shrimp, peeled and deveined
• 1/4 cup fresh lime juice
• 2 tbsp fish sauce
• 1 tbsp coconut sugar
• 1 tbsp fresh ginger, minced
• 1 red chili, thinly sliced
• 1/2 cup cilantro, chopped
• 1/4 cup Thai basil, chopped
• 1 small red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cucumber, thinly sliced
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine lime juice, fish sauce, coconut sugar, minced ginger, and salt. Mix well.
2. Add shrimp to the marinade and let it sit for 20 minutes in the refrigerator.
3. While the shrimp is marinating, prepare the vegetables by thinly slicing the red onion, cucumber, and cherry tomatoes. Set aside.
4. After 20 minutes, remove the shrimp from the refrigerator and add it to a large serving dish.
5. Add in the marinade along with the prepared vegetables, cilantro, and Thai basil. Gently toss to combine.
6. Drizzle olive oil over the top and sprinkle with freshly ground black pepper.
7. Allow the dish to rest for 10 minutes before serving.

Chef’s Insight

The combination of shrimp, lime juice, and fish sauce creates a tangy flavor that complements the sweetness of coconut sugar and the spiciness of fresh chili.

Notes

Feel free to adjust the spiciness of the dish by adding more or fewer chili slices according to your taste preference.