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 avgolemono soup is creamy and delicious and a perfect comfort food!
Do you crave soup when it’s cool and rainy? I do! This Avgolemono soup was perfect for the cool and wet weather we have been having in Phoenix lately!
I love almost anything with lemon in it and my friend gave me some lemons from her tree. I was debating making lemon bars or this avgolemono soup and with the weather the soup won! According to Wikipedia: Avgolemono (Greek: αυγολέμονο or αβγολέμονο)[1] or egg–lemon is a family of sauces and soups made with eggyolk and lemon juice mixed with broth, heated until they thicken. They are found in Greek, Arab, Sephardic Jewish, Turkish, Balkan and Italian cuisine. I can’t actually remember when I had this soup for the first time, but I find it so comforting. What Do I Need to Make This Soup? I used homemade chicken bone broth that I had frozen, if you do not have that on hand, chicken broth is just as yummy. Jasmine Rice or cauliflower rice Carrots Onion Celery Chicken breasts or rotisserie chicken Green onion Parsley as a garnish Lemons Eggs Olive Oil Salt and Pepper Directions: I am going to give you two options to make this soup. I have done it both ways. They are equally delicious. Use a medium-sized pot and turn the stove on to medium heat. Add a drizzle of olive oil. Saute your chopped onion, celery, and carrots until tender. Add the broth to the pot. Stir. Juice 1 lemon into the broth. Add the chicken breasts to the liquid. Simmer until they reach an internal temperature of 165 degrees. Remove them from the pot and shred the meat with a fork. Add it back into the pot. OR This is where you get to choose a different option if you would like! You can add in shredded rotisserie chicken meat if you would like to save time! Stir in the rice. Let it simmer for about 15-20 minutes until the rice is tender. OR You can keep it low carb and use cauliflower rice. If you use cauliflower rice you only need to simmer for a few minutes until the cauliflower is soft. In a separate bowl, scramble the eggs. Add the lemon juice to them and whisk to combine. Temper the eggs by adding a ladle full of broth to the eggs while whisking. Pour the eggs into the soup while whisking. Remove from heat. You are ready to garnish with chopped green onions and parsley. The eggs will make it thick and creamy. So yummy! ENJOY! Pin THIS now Make it Later!
If you are looking for soup recipes, you might also like these recipes:
Pressure Cooker Broccoli Cheddar Soup Instant Pot Creamy Spicy Soup I hope you love this Avgolemono soup. My favorite part is the options based on how much time I have to make it! If it’s a quick weeknight meal, I will use rotisserie chicken. If I have time I will cook the chicken breast in the broth. I guess I just love options! Avgolemono SoupDelicious comforting lemony chicken and rice soup. Perfect for cool weather days! INGREDIENTS
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I hope you love this soup as much as we do! As Always, Best Wishes for Gluten Free Dishes! XO, Michelle Do you dream of far away places based on the food you are eating? This Gluten Free Mediterranean Chicken Salad makes me dream of eating it overlooking the Mediterranean Sea! My daughter requested a recipe for my mediterranean chicken salad so this is for her. As a foodie Mom it makes my heart happy that both of my girls like to cook and are pretty darn good at it! It’s super fun to watch what they make and honestly we send each other food pictures… totally nerdy I know! But I love it. I know most of the world is eating everything pumpkin but it’s still almost 100 degrees in Arizona and it doesn’t feel like fall yet… unless you are up at the crack of dawn and then it’s beautiful outside. Just ask my hubby! lol I love this Mediterranean chicken salad because it is a fast lunch or dinner and most of the ingredients are staples in my kitchen so that makes it easy. What Ingredients Do I Need To Make This Mediterranean Chicken Salad? This is what I love to put in my salad, however if you don’t like anything you can leave it out or substitute it for your favs! Chicken breasts Greek Seasoning S & P EVOO Balsamic Vinegar Garlic Cucumber Tomato Red Onion Roasted Red Peppers Feta Arugula Kalamata Olives Artichoke Hearts To start off this recipe, you will need to cook the chicken. Put the chicken breasts in a baking dish that you have drizzled with olive oil. Lay the breasts in the pan. Drizzle with a little balsamic vinegar. Sprinkle with greek seasoning and S & P. Bake in a 350-degree oven for about 30 minutes or until they reach an internal temp of 165 degrees F. While the chicken is cooking, I like to start on the chopping of my salad. I start with kitchen shears and the arugula, so the pieces aren’t so big. Lay the arugula in the bottom of a bowl. Use kitchen shears to chop it up a little. Arrange the rest of your chopped ingredients into sections on top of the arugula. Make a simple dressing in a bowl of EVOO, red wine vinegar, greek seasoning, garlic powder and S & P. Whisk it all together. Once the chicken is cooked, slice it into pieces and arrange it on your plate. Serve with the salad. You can toss the salad so you get a little bit if each topping…. unless you are like me and just want to eat feta lol. PIN THIS NOW MAKE IT LATER: What are some of your favorite summer foods that you carry over into fall and winter? I have a few favorite summery foods that we eat all year. Here are a few you might like too: Pecan Crusted Ahi Tuna with Mango Salsa Shredded Brussels Sprout Salad Thai Cabbage Salad Here’s The Printable Recipe: Mediterranean Chicken SaladThis recipe will make you dream of eating on a patio overlooking the Med. INGREDIENTS
After typing this up I am wishing for this for lunch! But, my chicken is frozen so that won’t be happening! LOL! Here’s A Video For You To Watch Me Make This Mediterranean Chicken Salad: Hope you all have a great day!
As Always, Best Wishes for Gluten Free Dishes! XO, Michelle Get your ketchup or ranch ready to try the best gluten free oven french fries! I love french fries that are crispy on the outside and fluffy on the inside! They are my favorite! I don’t really have a thickness preference, I like them thin or THICCCK (my daughters would say thick with two c’s if they are really thick.. lol)! How do you like your fries? Sweet Potato or Regular Potato?I usually go back and forth with our potato choices when it comes to french fries. We like them both! Sometimes, I even do a combo of potato types. Sweet potatoes come in a few different colors, however, it doesn’t affect the taste of the potato. Sometimes I like to mix up the colors just for the aesthetic. If you are like me and love potato products, just make sure to season them well to bring out their delicious flavor. What do you need to make these awesome french fries? You will need some potatoes or sweet potatoes or a combo of both. 1-2 baking sheets, depending on how many french fries you want to make. Olive or Avocado oil to drizzle them in. Salt and Pepper as well as your favorite dipping sauces. A bowl to wash them off in. An oven to cook them in. A clean kitchen towel to dry them with. A knife to chop them up with. (The link is my favorite knife) And last but not least a cutting board to chop them on. Here’s My Method to make them fluffy in the middle and crisp on the outside:
When I make pretty standard-sized french fries, I bake them at 375-400 degrees. It usually takes about 20 minutes or so. Honestly, I usually forget to set a timer because I start on other parts of dinner and they are done! lol. If you are going to reheat your fries the next day you might not want to put them in the microwave. If you do they will be soggy. I like to throw them in a pan on the stovetop for a few minutes to warm them up. If you purchase an item from my links I may get paid a small commission for it. Here are my disclosures and policies.
What are your favorite toppings? It was #nationalfrenchfry day earlier this week and I asked people on Instagram what their favorite toppings are. First off, their responses made me hungry! Secondly, I now need to make french fries and try them with their suggested toppings. Here are few suggestions: Siracha, Mayo and ketchup Siracha, pork and cheese sauce Vinegar (not malt because it’s not gf) ketchup Mayo Loaded like nachos Carnitas topped with taco toppings Fried eggs and bacon Herbs and garlic butter Lemon and herbs Sea salt and pepper No matter how you top your french fries, I hope you love this recipe! Don’t forget to join the mailing list so you never miss a new post! As Always, Best Wishes for Gluten Free Dishes! XO, Michelle These delicious honey chipotle lime shrimp are so yummy you will want to put them on repeat! If you like a little spice and a little tang you are going to love this honey chipotle lime shrimp! It can be as spicy as you like it depending on how much chipotle chili powder you add. We have a divided household on spice. 2 of the members in my family don’t like very much spice at all. The third one can handle a little spice but not Thai Hot by any means. The 4th person eats Thai hot food and loves most spicy things. We are an interesting bunch when it comes to spice! What Do You Need to Make This Honey Chipotle Lime Shrimp? This is the best part of the recipe…besides how yummy it is! It only requires a few ingredients! 1 LB Sweet Pink Shrimp- peeled and deveined 2 limes- zested and juiced 1 handful of fresh Cilantro chopped 1/4 Cup of Honey 1/4-1/2+ tsp Chipotle Pepper Powder S &P Boom- cook the shrimp throw the rest in the pan and dinner is ready! Haha! Almost that easy. Sauté the shrimp in a pan with a little bit of olive or avocado oil. Add S & P as well as the chipotle pepper powder. Stir. Add the lime juice and zest. Stir. Add the honey and stir. Your shrimp should be opaque or almost cooked so add the cilantro. Serve it as an appetizer or over some rice or cauliflower rice! Yummy! Pin This Now So You Can Make It Later! Here’s The Recipe for The Honey Chipotle Lime Shrimp: Honey Chipotle Lime ShrimpDo you need a fast and easy dinner? This whips together in 10 minutes and is packed with flavor. SERVINGS 4 people INGREDIENTS
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Thanks for Visiting GGGF.ME! Don’t forget to subscribe so you don’t miss a thing! Also, send me a picture of the recipes you try so I can see how they turned out! As Always, Best Wishes for Gluten Free Dishes! XO, Michelle These Caribbean Chicken Wraps are the perfect summer food or for any time of the year you want to pretend you are in the blue tropical waters of the Caribbean! I love the beautiful colors and the fresh taste of this recipe! You can spice it up by adding a spicy pepper in it if you like or more jerk seasoning. It is a very simple recipe to make as long as you are ok with chopping fruit and veggies into small pieces! I even made it easier by using organic rotisserie chicken! Leave the heat of cooking for the store. Other Variations of This Recipe: If you don’t eat chicken or just feel like switching it up, you could make this recipe with baked Mahi Mahi. You could even throw the Mahi and Caribbean Salad into a Soy Paper wrapper and have cooked sushi! These wraps are really pretty and would be a perfect party appetizer! Plus the zing and flavor would pair well with delicious light white wine! Now I want to plan a party and serve these! Who’s in? Here are a few cute items to serve these on: What You Need to Make These Caribbean Chicken Wraps: 1-2 Mangoes depending on the size A Pineapple Papaya 2 Peppers- 1 Green and 1 Red or Orange pepper A Red Onion A Cucumber 1 Bunch of Cilantro A Jalapeno if desired 1 TSP Jerk Seasoning (I used Flavor God) 2 Cups Rotisserie Chicken Meat cubed 1/4 Cup Jalapeno Olive Oil- or regular Olive or Avocado oil 1/4 Cup Jalapeno Balsamic Vinegar 1-2 Heads of Butter Lettuce Pin Now Save For Later! Here Are Some Other Recipes You Might Like:Yummy Gluten Free Thai Chicken Lettuce Wraps Gluten free bacon braised cabbage Gluten free Jamaican Jerk Tri Tip Here’s The Recipe:Caribbean Chicken WrapsTropical chicken lettuce wraps are fast and delicious to make! INGREDIENTS
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I hope you enjoy this recipe! This recipe makes me wish we were back in St. Martin on the catamaran with the breeze blowing in my hair! We went with Tradewinds on this trip! As Always,
Best Wishes for Gluten Free Dishes! XO, Michelle Gluten Free Sausage Stuffed Mushrooms are a fantastic appetizer, lunch, dinner or brunch food! We love to top them with a poached egg for brunch! Are you looking for a delicious appetizer? How about a quick dinner? These keto sausage stuffed mushrooms are both! They won’t leave you feeling left out at a party either with the delicious creamy texture and protein to boot! They are easy to put together which is a bonus! The minute I put these babies on the menu my family gets super excited! My hubby even eats them for breakfast the day after! I have another recipe on my blog for Crab stuffed mushrooms you might also like if you wanted to mix and match your stuffed mushrooms. Here’s What You Need To Make These Sausage Stuffed Mushrooms: The great news is the ingredients are everyday items! There isn’t anything exotic in them! You will need the following: 2 lbs of Ground Pork Sausage- I used a gluten free breakfast blend. 1 red pepper A sweet yellow onion 1 red onion A clove of garlic 1 Large package of mushrooms. I mixed white mushrooms and baby portabella mushrooms. 1- 8 oz Pkg raw cheddar cheese shredded- you could use regular shredded cheddar too. 1- 8 oz pkg cream cheese- softened. 1/2 cup White Wine or Rose to put in the pan before baking to steam the mushrooms. 2 green onions- chopped to garnish the tops for added color. THE STEPS: Wash and dry the mushrooms. Remove the stems. Chop the stems into small pieces. In a pan over medium heat, drizzle a little olive or avocado oil and saute the chopped onions, red pepper, and the chopped stems of the cleaned mushrooms. Add the garlic and continue to saute. If your pan is large enough add the pork sausage and continue to saute. If your pan is not large, remove the veggies and cook the pork sausage separately. Add the veggies back once the pork is cooked. Stir to combine. Add the package of cream cheese and stir to combine. Add the shredded cheddar and stir to combine. Turn the heat off in the pan. Place the mushroom caps in a baking dish. Scoop the filling into the caps. Continue until all the filling is in the caps. Pour the wine into the bottom of the pan and cover with foil. Bake in a 350-degree oven for 15-20 minutes until the mushrooms are soft but not soggy. Remove the foil and broil the mushrooms for a few minutes to crisp up the tops. Now it’s time to serve them! And Eat them! Wahoo! Pin Now Make Me Later! Keto Sausage Stuffed Mushrooms
Creamy and delicious keto stuffed mushrooms! PREP TIME 15 mins COOK TIME 20 mins INGREDIENTS
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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 crunchy Thai Cabbage Salad is packed full of delicious peanut flavor and lots of crunchy veggies! Why I Crave This Thai Cabbage Salad! This Thai cabbage salad is so easy to make and totally satisfies my craving for crunch! It is slightly salty and a little sweet so it is the perfect combination of delicious flavors! If you like a good salad and fresh flavors you will crave this thai cabbage salad too! I literally was driving home from an appointment today and stopped at the store for nappa cabbage to make this salad. I had all of the other ingredients but the napa cabbage. And Voila! Lunch was served. Yummy! I am excited to make it again. It has been cloudy and cool in Arizona lately and usually that means I crave comfort food. Stews and soups that are hearty and filling. Not today! I totally wanted something light and crunchy. We had some leftover rotissery chicken in the fridge and that is what I served with it for some protein. I also love this with Pecan Crusted Ahi Tuna with Mango Salsa! What Do You Need To Make This? This salad goes together in just a few minutes and is super easy to make! You will need the following ingredients to whip this up: One head of Napa Cabbage A bunch of green onions Shredded Carrots- you can buy them pre shredded or shred your own. A red, yellow or orange pepper or combination of them. Peanuts Gluten Free Soy sauce or Coconut Aminos Rice Wine Vinegar Sesame Oil Sesame Seeds Sugar or sweetener Optional ingredients: You can really add any veggies you would like to this salad. The Napa Cabbage makes it super crunchy and delicious. I sometimes add snap peas, apple, pear, or bean sprouts. First wash all your produce and allow to dry for a few minutes. Chop the end off the Napa Cabbage and separate the leaves. Slice the leaves of the cabbage the long way so they are bite sized pieces. This just makes it easier to eat. Then chop it up. Chop the rest of the veggies into bite size pieces. Toast the sesame seeds in a pan on medium heat. Stir so they don’t burn. Set aside. Make the dressing in a bowl. It has soy sauce or coconut aminos, rice vinegar, sesame oil and a little sugar in it. You could also add ginger or Chinese 5 spice to it if you want to spice it up. As well as Chili sauce if you really want to kick up the heat. Add the chopped veggies to the dressing in a big bowl. Toss. Add the peanuts and toasted sesame seeds. Voila! You are ready to eat. Pair this salad with your favorite protein for a complete meal. Pin This Now Make It Later! Here is the actual recipe for this Deliciously Crunchy Thai Cabbage Salad!
Gluten Free Crunchy Thai Salad You will love this deliciously crunchy salad full of flavor! INGREDIENTS
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As Always, Best Wishes for Gluten Free Dishes! XO, Michelle This gluten free healthy harvest Salad is full of delicious roasted veggies and flavor! This healthy harvest salad is the perfect main dish or side dish. To make it a main dish just add your favorite protein. I like to pair it with either roasted chicken, baked salmon or a yummy steak. This harvest salad contains a lot of my favorite in season fall veggies. I try to eat different fruit and veggies based on when they are in season, or grown and harvested during that time of the year. I love to roast veggies in the oven and then put them together in a salad with a really yummy dressing. There is just something about roasted veggies! The crispy Brussels sprouts are probably my favorite! Why I eat what is in season:I eat what is in season for a variety of reasons. I like to shop for organic produce and local if it’s available. So- when I use fruit and veggies that are grown and harvested at that time of the year they are available and easy to find. They taste better and have more nutrients because they haven’t been stored for a long time. Here’s an article by Mind Body Green that lists 10 reasons you should eat in season. Try a new Seasonal Veggie or FruitHave you tried anything new lately? Growing up I did NOT like Brussel sprouts, parsnips, or turnips. I still don’t like turnips, but I did retry them a few years back, just to check. However, I love Brussel sprouts and parsnips now! My point is that your taste changes. Just like one season you love leopard print and the next you love floral print. Things change, so try something new or again. Try cooking veggies in a different way! Maybe your Mom made mushy peas so you never liked them. BUT maybe you would really like peas sauteed with mushrooms and onions! Don’t be afraid to eat the rainbow and try new ways of preparing food. Pin This Now So You Can Make it Later! Here’s the Recipe!
Healthy Harvest Salad This salad is delicious and has all the taste of fall! Roast seasonal veggies and toss over delicious greens. Pour a quick vinaigrette over and toss! SERVINGS 6 people INGREDIENTS
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I hope you love this healthy harvest salad as much as we do! As Always, Best Wishes for Gluten Free Dishes! XO, Michelle |
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