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! Pin Now So You Can Make Me Later!
Here’s The RECIPE:
Easy Shrimp Ceviche INGREDIENTS
As Always, Best Wishes for Gluten Free Dishes! XO, Michelle
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This gluten free pecan crusted tuna with mango salsa is so fantastically delicious! You could serve it as an appetizer or as the main course! I Know What You Should Be Making For Dinner Tonight! Delicious Pecan-crusted Tuna with mango salsa! That’s what you should be having for dinner! It is so easy to make and is definitely a weeknight-to-date night meal. If you don’t have tuna fillets on hand you could also substitute the fish with any light fish you like. Mahi Mahi would also be yummy! You could make this meal go further by serving the pecan crusted tuna with mango salsa over some rice, cauliflower rice, a big salad, or with any veggie you like. Just seeing this photo makes me want to make this for dinner tonight. Here’s What You Will Need to Make This Tuna with Mango Salsa: 1 Ahi Tuna Steak per person- depending on the size of the fillet:) 2 Mangos that are ripe 1 Handful of Cilantro 1 Red Onion 2 Limes Pecans Salt and Pepper First, you will need to toast the pecans in a pan until they are fragrant and set them aside. If you try to chop them when they are hot you could burn your fingers…. and that would slow you down from eating this delicious pecan crusted tuna with mango salsa. Next Up Make the Mango Salsa- If you have never peeled a mango check this out https://www.youtube.com/watch?v=yE0NGXZ_HBs I personally like the chef snack part of the video :) The salsa is mangos, red onion, cilantro, lime juice, and SNP. Mix it all together and set it aside. Once the pecans are cooled, chop them super fine so they will stick to the fish. Take the fish out of the fridge and pat it dry with a paper towel. Press the fish into the pecans and SNP. Coat it on all sides. Fry the fish in a hot skillet until seared on each side- about 2-3 minutes depending on how rare you like your fish. Let the fish rest for a few minutes so you don’t burn your fingers. Like I stated above this will slow you down from eating this delicious pecan crusted tuna with mango salsa. Slice the fish against the grain and layer it on a plate. Spoon the mango salsa over the top. Now the best part……enjoy eating it! Save This Now Make it Later Here’s A Video on How I Made This Tuna with Mango Salsa: If You Like This RECIPE You Might Like:
Caribbean Chicken Lettuce Wraps Crunchy Thai Cabbage Salad Here’s The Recipe: Pecan Crusted Tuna with Mango Salsa Fast and delicious healthy meal that goes from weeknight to date night. Print Recipe Pin Recipe INGREDIENTS
Hope You Are Doing Well-Hoping everyone is doing well out there in the world! It’s crazy times with Covid and being asked to stay home! Stay Healthy and I hope you are all doing good. Check out my Instagram page to see what we are up As Always, Best Wishes for Gluten Free Dishes! XO, Michelle Mahi Puttanesca is a fast and easy weeknight or weekend meal! All you need is a few key ingredients, some parchment paper to wrap them in, and an oven. Voila! Dinner is ready. If you serve this dish to guests they will think it’s super fancy but we can keep the secret that it’s really very easy! haha! What is Puttanesca Anyway? Puttanesca is the name of a tomato based sauce made in Italy. It has a colorful past in how it got its name. One variation is that Puttanesca sauce was named after ladies of the evening and it was a quick meal they could throw together in between customers. Ladies of the evening were called Puttana. Hence Puttanesca. Another idea behind the name was that it is a sauce containing leftovers and everything in the kitchen. AKA the whore of sauces. I love the sauce and that you can add more or less of your favorite ingredients and customize it to your liking. So regardless of where the name came from it is still one of my favorites! You can serve the sauce over pasta, chicken, or fish. It is very versatile. Mahi Puttanesca is very flavorful without being overly fishy tasting. What do I need to make this fancy sauce? This is the best part and why you are going to fall in love with this sauce! You can throw together whatever ingredients you love and have on hand. Here is what went into my Puttanesca sauce: One Jar of Marinara Sauce- I love Rao’s. 1 jar of capers- use however many you would like. Kalamata Olives or any olive variety Chopped Yellow onion Chopped Red onion Artichoke Hearts- mine were in a jar Tomatoes that are chopped Minced Garlic Salt and Pepper And of course the Mahi Mahi. I started out by placing 4 pieces of parchment paper on a baking sheet. Then fold the parchment paper into a rectangle and drizzle a little olive oil and put the fish on the paper. SEE HOW I FOLDED THE PAPER HERE: Then I put the rest of the ingredients over the fish and folded the packets to seal them. I baked it in the oven at 350 degrees for about 25 minutes. The fish was cooked perfectly and was so YUMMY! I served it over Quinoa and with a big salad! You might also like to pair this with my delicious Mashed Cauliflower to keep it lower carb. If you change the protein to chicken, you will need to add additional time for cooking. I would use a meat thermometer to make sure your chicken is cooked but it should take about 40 minutes. PIN NOW! Make it later! Here’s The Recipe Mahi Puttanesca
This recipe is easy to make and delicious to eat! SERVINGS 4 people INGREDIENTS
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Hope you enjoy this recipe and make it often as we do! As Always, Best Wishes for Gluten Free Dishes! XO, Michelle These easy gluten free tuna melts remind me of my Mom. She would make these and I wanted to recreate them gluten free! This easy tuna melt is a great idea for a quick meal. I love them when we are on the go and need something quick for lunch or dinner. Or if we are having a lazy movie day and don’t fell like cooking something fancy. What are your quick meals for busy days or lazy days?I have an arsenal of quick meals in my back pocket for days just like this one. It is raining and cold here in usually sunny AZ. We have had more rainy days this winter/spring than I can remember in over 20 years of living here! The clouds and cool weather make me want to snuggle up on the couch with a good book or a good movie. I wish it was the weekend so my hubby could be in that equation but it’s not so my furry friend will have to fill in. She loves to snuggle so is a great substitute! Here are some other quick meals you might like if you like my easy tuna melt: Thai Chicken Lettuce Wraps BLT Sandwich Skewers Honey Garlic Thighs made in the crockpot Did You Grow Up Eating Tuna Melts? Easy tuna melts were my Mom’s OG recipe. OG (original gangster) makes me laugh especially when referred to my Mom since she wasn’t really a gangster at all! But she was an OG about cooking. I learned to cook a lot of things from my Mom and my love for feeding people and making homemade food definitely came from her. I can still remember her making homemade buns on cool days. They were so delicious! Now, I wouldn’t be able to eat any of the items pictured! Looking back I probably shouldn’t have been eating them then, but we didn’t know.
Melty open faced sandwiches were a favorite around our house. My Mom liked to buy salmon with the bones in it and it would crunch when you ate it…barf.. but I much preferred the tuna. No bones and the only crunch was from whatever you added to the tuna. Here’s What I Put in Our Easy Tuna Melts: To make this masterpiece of an easy meal, you will need the following ingredients: Gluten free Break- I used Canyon Gluten Free Bakehouse Mayo- I used Sir Kensington’s Tuna- I used albacore from Costco- the wild caught stuff that is supposed to be better for fish and sustainability. Celery Red Pepper Tomato Green onions Organic Sharp Cheddah- same as cheddar just better S & P or any other seasonings you like
Here’s The Printable Recipe: Easy Tuna Melt Gluten free tuna melts ready to eat in 10 minutes! Yes, please! INGREDIENTS
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As Always, Best Wishes for Gluten Free Dishes! XO, Michelle This gluten free sheet pan salmon is a super-fast weeknight meal made on one pan! It also has a delicious sauce to go with it! I had so much fun making this sheet pan salmon with delicious sauce today! I was blessed to cook with my friend Terah Lake! You can check out her fashion blog! She’s so beautiful inside and out. I just love her. This salmon is so easy to make, you literally just throw it on a sheet pan lined with foil, so you don’t have to do dishes, and bake it. The DELICIOUS sauce is fast and easily made in the blender! If you have leftover sauce save it for your salad dressing. I love salmon and veggies with yummy white wine, garlic, and lemon sauce. It’s so light and delicious. I am so ready for fall but meals like this have me hanging onto the last of summer. I am thankful to live in Arizona, we have awesome weather when it’s not summer, but I miss cool crisp fall mornings just a little. So this salmon dish is perfect if you are like me and teetering between wanting to give up summer for fall! Our temperatures are in the mid to high 80’s this week so that is the motivation for the summer feels. Here’s the Video of us making Sheet Pan Salmon:Watch my friend Terah and me make this recipe live! Sheet Pan Salmon with Delicious Sauce One pan, ready to cook in 5 minutes! Dinner on the table in 30 min or less! Yummy! INGREDIENTS
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As Always, Best Wishes for Gluten Free Dishes! XO, Michelle Gluten Free Tom Kha Gai is a comforting creamy and delicious Thai soup. You can use chicken or shrimp or a combo if you like! This is one of our favorite quick to make meals. It is so creamy and tangy, just typing this makes me want to whip up a pot of it! We first had this delicious soup with friends at a Thai restaurant 5 or 6 years ago. We had never really had Thai food because the first time we tried it as a married couple, my husband got food poisoning and swore off Thai food. Fast forward 15 years later and we got invited to dinner and tried it again! I am so thankful we did try it because so many of the options in Thai cooking are gluten-free.
When I make Tom Kha Gai, we usually arm wrestle a little over who gets the leftovers. I also love that you can change the protein you add to the soup based on what you have and or are in the mood for. I always put chicken breast in the soup and that is how I have had it at restaurants too. This time I added pink shrimp. I have also added scallops or crab meat. If you add scallops, be sure not to overcook them as they get rubbery. Sometimes we like to pair this with Jasmine Rice or Cauliflower rice. The History of Tom Kha Gai:Tom Kha Gai means Chicken Galangal soup according to Wikipedia. In Thailand, most tom kha gai recipes typically include coconut milk, galangal, kaffir lime leaves, lemongrass, Thai chili peppers, coriander (or dill weed), straw mushrooms (or shiitake or other mushrooms), chicken, fish sauce, and lime juice. I hope you love this soup as much as we do. You can adjust the spice by adding or subtracting the chili paste or by adding in fresh chopped Thai Chilies. I usually make ours to a 2/5 heat level. But we don’t love super spicy food so feel free to spice things up a bit! Tom Kha Gai One Pot Meal! Creamy and delicious. Tangy and comforting Thai soup. INGREDIENTS
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As Always, Best Wishes for Gluten Free Dishes! XO, Michelle This low carb version of the classic Paella also gluten free! It is just as flavorful and delicious without all of the carbs! Gluten free Paella- low carb version is naturally gluten free and delicious! Paella is traditionally made with rice, seafood, chicken and sausage in a delicious tomato sauce. Saffron sets it apart and is floral. This one pot meal cooks quickly and you can easily adjust the amounts of ingredients to feed 2 – 50 people. You just need a bigger pan!
I love cooking Paella because it fills my house with a delicious aroma and that makes me happy! I use cauliflower rice for this version to keep it low carb and keto, but you can add paella rice if you like. It will take longer to cook and more liquid so prepare to adjust for that! You can be adventurous with your ingredients. I have seen paella with muscles, squid, octopus etc. I keep this simple with shrimp, chorizo, and chicken because frankly, my family is a little cautious of squid, muscles, and octopus. If I had my choice to eat it on my own, I would probably add some fun stuff! I recently tried grilled octopus and loved it! I expected it to be chewy but it was perfect! So I would love to put that in next time! Don’t be afraid to experiment with food and try new things! Paleo Paella This beautiful seafood dish is fun to make and delicious to eat! INGREDIENTS
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If you like this recipe you might also like: Gluten Free Fish Tacos Gluten Free Shrimp Ceviche Gluten Free Honey Chipotle Shrimp I hope you love this Gluten Free Paella as much as we do! As Always, Best Wishes for Gluten Free Dishes! XO, Michelle This gluten free salmon chopped salad was inspired by the Stetson salad at Cowboy Ciao. I totally copied this recipe and made it my own from ordering it there! I used to love getting it made gluten free! You can substitute any of the ingredients to make it your own! Happy Thursday! I hope your week is going well and your weekend will be even better! I’m looking forward to the weekend! This is my copycat of the Cowboy Ciao Stetson Salad. I changed some of the ingredients to make it gluten free but it is just as delicious! They use couscous which is not gluten free so I switched it up! You could substitute the couscous for rice or quinoa if you still wanted to have a grain.
HERE ARE SOME OTHER SUBSTITIUTION IDEAS: You could add dehydrated corn for the crunch instead of or in addition to the dehydrated blueberries, if you like dehydrated corn. You could add in tomatoes, or roasted tomatoes. I think roasted red peppers would also be delicious! Assiago Cheese would be a nice addition too! Avocado would add in some delicious healthy fat! You could use other types of smoked fish. I haven’t tried that yet, but smoked trout would also be yummy! Fresh herbs like dill would be lovely to sprinkle over the top of the salmon. I like to serve it with a homemade dill ranch dressing which I think goes really well with the smoked slamon, but you can use any dressing you like too! I hope you enjoy it! This gluten free smoked salmon chopped salad is so quick to make and it is beautiful to serve. I usually serve it in columns like the picture so people can leave out ingredients that they don’t like. However, everyone in my house loves this salad! If you are looking for more salad recommendations, check out my layered watermelon salad and this Easy Chicken Salad! Smoked Salmon Chopped Salad Delicious and beautiful! SERVINGS 4 -6 people INGREDIENTS
I hope you love this copycat Cowboy Ciao Stetson salad as much as we do! As Always, Best Wishes for Gluten-Free Dishes! XO, Michelle Gluten free baked orange tilapia is a protein packed flavorful meal that is easy to make and ready in less than 30 minutes! Happy Wednesday! I hope you have all are having a productive week! I am working on year end- fun stuff! It is supposed to be beautiful in AZ this weekend so I am hoping to enjoy some sun! I can’t argue with 82 degrees in February! I hope you all get to do something you truly enjoy this weekend! We are enjoying having our company here from Saskatchewan. They are here for another week of sunshine then my cousins come for a week! It is fun to see family! I made this Baked Orange Tilapia for dinner the other night. I served it with brown rice and Balsamic roasted Broccoli. It was delicious! I hope you like it as much as we do!
Baked Orange Tilapia: 6-8 Tilapia fillets- I bought the ones that are sustainably raised from Whole Foods 1 orange Olive oil S & P 1. Spray glass baking dish with oil. 2. Place Tilapia in pan. 3. Sprinkle with S & P. 4. Squeeze some of the orange juice out of the orange into a dish. Wisk in a few TBSP of olive oil. 5. Slice Orange and lay slices on fish. 6. Drizzle Orange juice and oil over fish. 7. Bake in 350 degree oven for about 30-40 min. Fish will flake easily when cooked. Enjoy! Balsamic Roasted Broccoli: 1-2 heads broccoli (or you can buy the precut bag) Balsamic Vinegar Small drizzle of EVOO S &P 1. Put broccoli on a baking dish. Sprinkle with balsamic and S & P. Bake in oven at 350 until cooked and slightly brown. Enjoy!!! IF YOU LIKE THIS RECIPE, YOU MIGHT ALSO LIKE THESE: Baked Orange Salmon Macadamia Nut Crusted Mahi Mahi Gluten Free Clam Chowder As Always, Best Wishes for Gluten-Free Dishes! XO, Michelle Salmon sweet potato hash is a great way to use up left over salmon from the night before! Hello! I am preparing for Thanksgiving on Thursday! I am hosting this year! YAY!!! I love entertaining and having family and friends over to our house!
This year I am smoking a turkey as well as roasting one. I am also making Bacon brussel sprouts, mashed potatoes, stuffing, pumpkin, and pecan pie as well as pumpkin cheesecake with a gingersnap crust! Stay tuned for those recipes! I am very excited about smoking a turkey as I have never done that before, however, I love to smoke Chicken so I am sure it is similar. This morning I made my Gluten Free Salmon and Sweet Potato Hash with a poached egg for breakfast. I had made my Orange Cedar Plank Salmon over the weekend so I wanted to add some protein to breakfast and use the leftover salmon. I hope you enjoy it! Salmon Sweet Potato Hash: 1 large Sweet Potato cooked and chopped 1 yellow onion chopped 8 oz salmon cooked and chopped Garlic Italian Herbs Eggs cooked to the desired doneness in a poacher 1. Sautee Onion, Garlic, and Sweet potato in coconut oil until starting to get crispy. 2. Add Salmon and herbs. Continue to Sautee until warm. 3. Serve with poached egg:) As Always, Best Wishes for Gluten-Free Dishes! XO, Michelle |
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