First, let me say that for all of you ‘on the fence’ type of Paleo-ers, today is the day to get on the Paleo wagon! It’s the first day of Lent, a time of sacrifice and reflection for many Catholics, and even though Angel and I are not actively participating, we do like to carry on some traditions. That being said, we’re 100% Paleo for lent – not even baby cheatings. I’m excited, as I think that paired with our new workouts by Diesel Crossfit, we’ll be rockin it for summer! …if we can move, which I can barely do today.
Our first class was benchmark class “Angie”. For those of you not in the Crossfit world, that is 100 pull-ups, 100 push-ups, 100 sit-ups and 100 squats. My time was around 25 minutes and Angel’s was around 40 – which I thought was pretty good! I am impressed that we finished at all – which is a hat tip to the trainers there, who really do a great job of motivating without making you feel like a chump. We’re excited to go back tonight, even though we’re about to fall over from being sore!
Anyway, this recipe is great. I know I have another ceviche recipe up, but it is so easy to make and is a great snack food.
Shrimp and Whitefish Ceviche
9 Jumbo Shrimp
3 Whitefish (such as grouper or cod)
1 Red Chili Pepper
Juice of 2 Limes
½ Red Onion
1 Tbsp Ginger (really needs to be fresh)
Juice of 1 Lemon
½ cup Pineapple Juice
½ cup Cilantro
Peel the shrimp. Dice the shrimp and fish and place in a bowl raw.
Dice the tomato (I do not use the seeds and gooey parts), onion, chili pepper, and cilantro. Mince the ginger. Add all ingredients to the bowl.
Cover and refrigerate until the fish is cooked through by the acidity of the citrus juices. You’ll want to stir it all up every 30 minutes or so to make sure that the fish gets exposed to the juices. This usually takes a couple of hours.