Ceviche is a favorite at our house!  Check out this super easy shrimp ceviche that's also gluten free!

​This easy shrimp ceviche is quick to make and is a fantastic appetizer or lunch! It has a yummy citrus flavor with a kick of spice to even things out! You won’t regret making this!

What Is Ceviche?

Ceviche is a delicious shrimp or fish and vegetable dish that originated in Peru! You can use raw fish or shrimp that is cured with citrus juice or cooked shrimp or fish like I did in this recipe. I decided to make this cooked shrimp ceviche for the pure ease and convenience of not having to take the time to cure the fish. lol

Here is the Wikipedia definition of Ceviche in case you wanted to know more. 

What Do I Put in Easy Shrimp Ceviche?

The best thing about ceviche is that you can add or remove ingredients based on your preference! Here’s what I used in my easy shrimp ceviche:

Shrimp- I like medium peeled and deveined with the tails removed. I always check them as I rinse the shrimp to make sure all the poo has been removed. If it hasn’t I remove it.
Lime Juice
Lemon Juice
Orange Juice
Roma Tomatoes
Red Onion
Cilantro
Jalapeno- Depending on the spice level of your jalapeño you can add more or less depending on your spice desire.
Cucumber- I remove the peel and seeds from the cucumber then chop it up. I find that a teaspoon slid down the cucumber seeds are the easiest way to remove them. 
Avocado

Directions:

First, we need to cook the shrimp, since this is a cooked shrimp ceviche.

Fill a pot with water and bring it to a boil. Have a bowl with ice water standing by to put the shrimp in once it’s cooked.

Put the shrimp in the boiling water until it turns pink- only about a minute- you don’t want to overcook it as it turns rubbery.

Once it turns pink, scoop it out with a slotted spoon and put it in the ice water to stop the cooking.

Drain the shrimp from the ice water and dry it off with a paper towel.

Chop the shrimp into small bite size pieces. Place into a glass bowl large enough to hold all of the ingredients.

Add the juices to the mix and stir to combine.

Chop up all remaining items and add to the bowl if you are serving immediately.

If you want to let the flavors marry do not add the avocado right away as it can turn brown. Add the avocado just before serving.

Serve immediately or put in the fridge for about an hour.

Serve it with tortilla chips, Cucumber Slices, Tostada, Mini peppers that have been cut in half with seeds removed to scoop it with or whatever your favorite scoopers are.

I also like to serve it with Hot sauce or Chili Lime Creamá in case you want it even spicier!

Enjoy!

​
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Here’s The RECIPE:
Easy Shrimp Ceviche 

INGREDIENTS  

• 1 1/4 pounds Raw Pink Shrimp- peeled and deveined See cooking directions below
• 1/3 Cup Orange Juice
• 1/3 Cup Lime Juice
• 1/3 Cup Lemon Juice
• 1 Handful Cilantro- chopped
• 2 Roma tomatoes- chopped About 1 Cup
• 1 Small Red onion- chopped About 3/4 Cup
• 2-3 Jalapeno Peppers- peeled and seeded Depending on your spice level
• 1 Cucumber, peeled and seeded Chopped
• 1 Avocado Cubed
• 1 Pinch S & P
• Hot Sauce or Chili Lime Crema to add spice

INSTRUCTIONS 

• First, we need to cook the shrimp, since this is a cooked shrimp ceviche.
  
• Fill a pot with water and bring it to a boil. Have a bowl with ice water standing by to put the shrimp in once it’s cooked.
  
• Put the shrimp in the boiling water until it turns pink- only about a minute- you don’t want to overcook it as it turns rubbery.
  
• Once it turns pink, scoop it out with a slotted spoon and put it in the ice water to stop the cooking. 
  
• Drain the shrimp from the ice water and dry it off with a paper towel. 
  
• Chop the shrimp into small bite size pieces. Place into a glass bowl large enough to hold all of the ingredients.
  
•  Add the juices to the mix and stir to combine. 
  
• Chop up all remaining items and add to the bowl if you are serving immediately.
  
• If you want to let the flavors marry do not add the avocado right away as it can turn brown.
  
• Add the avocado just before serving. 
  
• Serve immediately or put in the fridge for about an hour. 
  
• Serve it with tortilla chips, Tostada, Mini peppers that have been cut in half with seeds removed to scoop it with or whatever your favorite scoopers are.
  
•  I also like to serve it with Hot sauce or Chili Lime Creamá in case you want it even spicier! Enjoy!

As Always,

Best Wishes for Gluten Free Dishes!

XO,
​
Michelle

This gluten free creamy broccoli salad is a delicious lunch, dinner or side dish!  

Whenever I make this Creamy Broccoli Salad I think of my Auntie Jo Ann. I can remember her making a similar version of this when we would visit her. I think it has the perfect flavor combo of salty and a little sweet! Salty from the bacon and sunflower seeds and sweet from the grapes. MMMM

I like to make extra bacon when I am cooking it in the morning so it’s ready for this salad at lunch or dinner time. I know who has extra bacon right…..It’s a struggle for sure to save 8 pieces!

This salad is one of the only ways I can get my hubby to eat broccoli! He really isn’t a fan but loves it in this creamy broccoli salad! Which is a bonus reason to make it!

What You Need To Make This Creamy Broccoli Salad:

​You will need the following yummy ingredients to make this salad:
Red onion
Red Wine Vinegar
Mayonaise- I use Sir Kensington’s or Primal Kitchen
Broccoli Florettes
Bacon
Grapes- omit for keto.  
Sunflower Seeds
Shredded Cheddar Cheese- omit for paleo and use dairy free cheese if desired for dairy free.  
Salt and Pepper

Plus a bowl to mix it in, a pan to cook the bacon in, a spoon to stir it with, and a knife and cutting board to chop things with.

Here’s How I Make It:

In a bowl large enough to hold all the ingredients, start by making the dressing.

The dressing is 1/2 cup of Mayo and 2 TBSP Red Wine Vinegar plus a little Salt and Pepper.

If you mix the salad ingredients together and want it creamier, simply mix more mayo and red wine vinegar together and stir into the salad. 

If you haven’t pre-cooked the bacon, cook it now. It needs to be crispy for this salad. I think it should always be crispy, as I don’t love soggy bacon, but that’s my opinion. Hehe! I cook my bacon in the oven on a foil-lined baking sheet so I have easy clean-up.

I like to buy the already chopped and washed broccoli florets in a bag. You can use either the whole broccoli or the bagged variety it’s totally up to you! I am mostly just lazy and like convenience most days. Haha!

Open the bag and chop any really big pieces of broccoli. Once they are the size you like, put them in a bowl. You need about 3 cups.

Chop the red onion into small pieces. You only need about 1/4-1/2 cup. Place them in the bowl too.

Wash and cut the grapes in half. You need about 1/2 of a cup. Into the bowl as well. (If you want to keep it keto, leave the grapes out of the salad.  It is just as delicious with it!)

Measure out 1/4 cup of sunflower seeds. Put them into the bowl.

Break up the bacon into small pieces, or chop with your knife. It can join the rest of the ingredients in the bowl.

Stir it all together and Voila! That’s it!

I love this salad because it keeps well in the fridge and I love it even the next day.

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If You Like This Creamy Broccoli Salad You Might Also Like:

Shaved Brussels Sprout Salad

Layered Summer Salad


Here’s The Recipe:

Creamy Broccoli SaladCrunchy and delicious, sweet and salty. The perfect side to any meal!
 
INGREDIENTS  

• 2 TBSP Red Wine Vinegar
• 1/2 Cup Mayo
• 1 Pinch Salt and Pepper
• 1/4 Cup Red Onions Chopped
• 3 Cups Broccoli Florets
• 8 Pieces of Bacon Cooked Crispy and Chopped
• 1/2 Cup Red Grapes cut in half
• 1/4 Cup Sunflower Seeds
• 1 Cup Shredded Cheddar Cheese

INSTRUCTIONS 

• In a bowl large enough to hold all the ingredients, start by making the dressing.The dressing is 1/2 cup of Mayo and 2 TBSP Red Wine Vinegar plus a little Salt and Pepper.
• If you mix the salad ingredients together and want it creamier, simply mix more mayo and red wine vinegar together and stir into the salad. ?
• If you haven’t pre-cooked the bacon, cook it now. It needs to be crispy for this salad. I think it should always be crispy, as I don’t love soggy bacon, but that’s my opinion. Hehe! I cook my bacon in the oven on a foil-lined baking sheet so I have easy clean-up. 
• I like to buy the already chopped and washed broccoli florets in a bag. You can use either the whole broccoli or the bagged variety it’s totally up to you! I am mostly just lazy and like convenience most days. Haha! Open the bag and chop any really big pieces of broccoli. Once they are the size you like, put them in a bowl. You need about 3 cups.
• Chop the red onion into small pieces. You only need about 1/4-1/2 cup. Place them in the bowl too. Wash and cut the grapes in half. You need about 1/2 of a cup. Into the bowl as well. 
• Measure out 1/4 cup of sunflower seeds. Put them into the bowl. 
• Once The Bacon is cooked and cooled, break up the bacon into small pieces, or chop with your knife. It can join the rest of the ingredients in the bowl. 
• Stir it all together and Voila! That’s it! I love this salad because it keeps well in the fridge and I love it even the next day. 

As Always,

Best Wishes for Gluten Free Dishes!

XO,
​
​Michelle

​These delicious gluten free seared scallops are super quick to make for dinner!  We love to eat them with this yummy arugula salad!  

​Seared Scallops are one of my favorite foods! I especially love this salad because it is ready in about 10 minutes! The Jalapeño Lime dressing is slightly spicy and a little sweet from the balsamic but overall finger licking good!

The secret to having perfectly seared scallops is making sure they are dry. I thaw them if they come frozen with paper towels in the bowl. Once the towel is wet, I replace it to ensure most of the moisture is removed from the scallop. If they are fresh, I still wrap them in paper towel to absorb the excess moisture.

The second trick to perfectly seared scallops is having the pan smoking hot then adding oil and then adding the scallop. You will know when it is ready to flip to the other side when you see the brown creeping up the side of the scallop. It usually takes about 2 minutes on the first side then only about 2 minutes on the second side. Be sure not to overcook them or they turn rubbery. 
By now I am usually starting to drool……

Here Are Some Other Recipes You Might Like:

Layered Summer Salad

Pecan Crusted Tuna With Mango Salsa

Caribbean Chicken Lettuce Wraps


What Are Scallops Anyway?

Scallops are bivalve mollusks and part of the Pectinidae family. They are related to oysters, clams and muscles. I think they have a slightly sweet flavor and pair well with lots of different herbs, spices and flavors.

I buy the wild caught dry scallops. “Dry” is an industry term that indicates the scallop is natural and has not been altered or treated in any sodium solutions or added moisture. The healthiest and best tasting scallop is a dry scallop in my opinion.

Here is the Wikipedia definition of scallops in case you want to read about them more in depth.

What Do I Need To Make This Recipe?

To make these delicious seared scallops, You will only need a few ingredients. Which is one of the reasons that I love this recipe!
You will need enough scallops to feed the people you are wanting to feed. I use 10 medium size scallops for 2 people. If you are making this as an appetizer, which is also a fantastic idea, you can estimate 2-3 per person depending on what other items you are serving.

You will need some Jalapeño Olive Oil. I purchased mine from the Gilbert Olive Oil Company. I have also purchased it from the Queen Creek Olive Mill. Both are local companies in Arizona. If you live outside of AZ and don’t want to order I highly recommend looking at a local olive oil manufacturer or the farmer’s market. BTW…this is not a sponsored post, I just like their stuff. 

Also some Jalapeño Balsamic Vinegar. I purchased it at the Gilbert Olive Oil Company. See the link above. I think white balsamic vinegar would be an ok substitution as well just less jalapeño-y!

3 Limes, or some Lime Olive Oil if you don’t have limes on hand. I purchased the Lime Olive Oil from the Queen Creek Olive Mill. See the link above.

Salt and Pepper

One bag of Organic Pre-washed Arugula.

If you are making these seared scallops for more than 2 people, you will need more scallops, arugula and limes…



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Here’s The Video Of How To Make It:Watch along and see how I make these delicious Seared Scallops. I didn’t include any footage of us eating them…you are safe. LOL

And Finally.. Here’s The RECIPE:
Seared Scallops over Arugula with Jalapeño Lime DressingPacked with flavor! Easy to make! 10 minutes to a fantastic appetizer, lunch, or dinner!

SERVINGS 2

INGREDIENTS  

• 10 Medium Sized Dry Scallops I buy wild-caught.
• 3 Limes Juiced or 1/8 cup of lime olive oil
• 1/4 cup Jalapeno Olive Oil I used Gilbert Olive Oil or Queen Creek Olive Mill.
• 1/3 cup Jalapeno Lime White Balsamic I used Gilbert Olive Oil.
• 1 pinch Salt and Pepper
• 1 drizzle Olive Oil

INSTRUCTIONS 

• Dry Scallops well. If they are fresh dab with a paper towel. If they are frozen, thaw on paper towels to absorb the water. Change paper towels as they get wet.
• Turn your pan on to medium high heat. Let it get smoking hot.
• Drizzle in a little olive oil and swirl it around the pan.
• Add the scallops to the sizzeling oil. Space them out so they have room around them.
• Cook for about 2 miutes per side. You know when it's time to flip them when there is a brown crust creeping up the side.
• Flip them over and sear for another 2 minutes.
• Put the Arugula in a bowl.
• Whisk together the dressing. Jalapeno olive oil, Jalapeno Lime White Balsamic Vinegar and either lime juice or lime olive oil, Salt and Pepper.
• Drizzle 3/4 of the dressing over the arugula. Toss with tongs.
• Place the seared scallops over the salad.
• Drizzle the rest of the dressing over the scallops.
• Enjoy!

As Always,
​
Best Wishes for Gluten Free Dishes!

XO,

Michelle