Strawberry Ceviche Avocado Boats

We’re about 2 weeks away from the official start of summer, but it’s 90 degrees here in the Sacramento Valley so summer has pretty much arrived! We’re basically swimming in strawberries at our house because, well, what’s not to love about strawberries?! I don’t think I’ve ever met a person who doesn’t adore them! You can make just about anything with them from sweet (like my Strawberry Balsamic Coconut Cream Popsicles & Chocolate Strawberry Hearts) to savory dishes, they never let you down, amiright?! These Strawberry Ceviche Avocado Boats are on the savory side because all I can think about in this heat is fresh juicy strawberries, avocado and seafood! It was only natural to combine them into a fun and fresh new recipe, one that will take you away to Cabo with the first bite.

I always feel like it’s summer as soon as these beautiful ruby red berries start popping up here in Northern California. California Strawberries have my heart, I remember as a kid, we used to grow them in our back yard and I always hated when the snails got ahold of them, like seriously the worst thing to discover as a strawberry loving child, all your strawberries eaten by these little pests! Luckily my grandparents lived just down the street with raised planters full of strawberries, so we never went without. My grandma always made gobs of jam during the summer, some of my fondest memories are making fruit jams in the kitchen with her. As kids my cousins and I used to slather her strawberry jam all over homemade bread and devour it all summer long! My face was always sticky with strawberry jam at grandma’s house, it was a special time and place!

Sadly I don’t have any strawberry plants right in my own backyard anymore, but I really don’t have to worry because they are available year round! California produces 90% of the nations strawberries, so cool right?  I love that I can find my beloved Organic California Strawberries at the farmer’s markets and grocery stores for just a few bucks during the peak season! It’s better than Christmas in my opinion! I picked up a big flat of them at the market to create these dreamy Strawberry Ceviche Avocado Boats. They’re a perfect no cook recipe to add to your list so you don’t have to turn on the oven and heat up the house when it’s unbearable outside!

You may not have thought that strawberries could work in a recipe like this, but I assure you that strawberries make a great substitute for tomatoes. Like tomatoes they are high in acidity and are sweet, but not too sweet! What’s great is that there is an abundance of ripe strawberries right now so they are a wonderful addition to many savory dishes instead of tomatoes.

Here are some reasons (as if you already needed them) to be loving more on these beautiful little berries!

-They are rich in Vitamin C! One serving of 8 Strawberries will give you more than an orange!

-They are lower in sugar compared to other fruits but packed full of flavor!

-These cute little berries are red to remind you they are packed full of nutrients that may help reduce the risk of high blood pressure and stroke. This is an important one to my family as my husband is a stroke survivor!

Strawberry Ceviche Avocado Boats

Prep Time: 5 minutes

Total Time: 25 minutes

Yield: 6

Ingredients

  • 1 pound of raw shrimp, deveined (can use cooked)
  • 3 ripe avocados
  • 3/4 c. strawberries, diced
  • 1/2 c. white onion, diced
  • 1-2 rounded tbsp. jalapeño, diced
  • 1/2 c. lime juice (enough to cover shrimp so they cook evenly)
  • Salt & Pepper to taste

Instructions

  1. Cut your avocados in half and remove the pit. Squeeze lime juice on top, sprinkle salt on them, place on a serving dish and set aside.
  2. Chop shrimp into bite sized pieces. In a medium shallow container add the shrimp, lime juice, strawberries, onions, cilantro and jalapeño. Let marinate until the shrimp is no longer see-through but opaque, about 10 to 20 minutes.
  3. After shrimp has marinated, add salt and pepper to taste and mix the ceviche well.
  4. Add the ceviche to the center of each avocado boat. Garnish with more cilantro, strawberries and red pepper flakes if desired. Serve chilled.
http://www.paleopaparazzi.com/2017/06/strawberry-ceviche-avocado-boats/

I hope you love the recipe, and don’t for get to get your 8 a day! For more delicious strawberry recipes and inspiration visit the California Strawberries Website!

Disclaimer: This is a sponsored post on behalf of The California Strawberry Commission. Thank you for supporting the companies that make Paleo Paparazzi possible! I only work with companies I’m passionate about & align with the mission of Paleo Paparazzi. As always, all thoughts are 100% my own.

GARLIC LIME SHRIMP with CAULIFLOWER PURÉE

shrimp and cauli mash

My Garlic Lime Shrimp with Cauliflower Purée may look familiar to you if you were following along during my takeover of the Whole30 recipes Instagram and Facebook pages. I created this recipe for my takeover and SO many of you loved it that I decided to get it up on the blog. Now you can pin the recipe for later (click save in upper left side of pic) or print out the recipe card below, yay!

This has become a favorite dish around our house, I think you can see why! Hello slow drizzle of ghee, wink wink!  Sometimes you just want a bowl of comforting deliciousness and this meal fits the bill! I can’t wait for another blustery Fall day in California. We had three straight days of rain last week and I was just getting into the groove of Fall. Pulling out my boots and scarves and getting all crazy with pumpkin spice errythang!  Then bam, summer was here again. I felt like Bill Murray, and it was groundhog’s day all over again ha ha!

Lime shrimp with cauliflower mash with ghee whole30

Often times cauliflower purée/mash can be so boring and bland, but this recipe combines so many goodies into one dish it will literally take your breath away, promise! The cauliflower purée mixed with the citrus marinated shrimp is just heavenly! I love eating cauliflower this way because it’s so silky & creamy! You won’t want to share with anyone, not even your BFF! Also, the longer you marinate the shrimp the better the flavor. If you have the time for it, I highly recommend it!

GARLIC LIME SHRIMP with CAULIFLOWER PURÉE

Ingredients

    For Shrimp:
  • 1 lb. fresh shrimp, deveined
  • 1 large lime, juiced
  • 2 tbsp olive oil
  • 2 cloves of garlic, minced
  • 1/2 tsp thyme
  • 1/2 tsp paprika
  • 1/2 tsp onion powder
  • Salt & pepper to taste
    For Cauliflower Purée:
  • 1 lb. cauliflower, steamed
  • 1/2 cup homemade or compliant beef/chicken broth (I used bone broth)
  • 2 tbsp coconut milk
  • 1.5 tbsp ghee
  • 1/2 tsp garlic powder
  • Salt & pepper to taste

Instructions

  1. Mix shrimp, lime juice, olive oil, minced garlic & seasonings together in ziplock bag. Let marinate about 1-3 hours.
  2. Break cauliflower into smaller pieces & steam until tender Aprox 10-15 mins.
  3. Transfer to blender/food processor & add broth, coconut milk, ghee & garlic powder. Blend until smooth. Season with salt & pepper to taste.
  4. Remove shrimp from bag & add to skewers.
  5. I cooked on a ghee coated grill pan (med-high heat) for a few mins. on each side until shrimp were pink & slightly opaque w/ red tails. Don't overcook, you want shrimp in a C shape not an O shape. An easy way to remember this: C shape for cooked & O shape for overcooked.
  6. Season w/ salt & pepper to taste, squeeze more lime on top of shrimp if desired & serve over cauliflower purée drizzled with some melted ghee.
http://www.paleopaparazzi.com/2016/10/garlic-lime-shrimp-cauliflower-puree/

lime shrimp skewers with cauliflower puree and ghee

Paleo Sweet Potato “Toast”

Oh Sweet Potato “Toast” how I love thee! My love for sweet potato toast is no secret. I have been professing my love for sweet potato “toast” for quite some time on social media & during my takeover of The Whole30 Recipes last year and once again with my takeover last week!

Paleo sweet potato toast sausage prosciutto bacon smoked salmon

You all clearly love this slightly sweet, crusty, delicious little sub for the real thing. While it tastes nothing at all like it’s counterpart, it’s still DANG delicious and I don’t care!  It’s one of my most liked recipes on Instagram so I HAD to bring it to the blog so you can print out the recipe (wish they had that feature on IG, haha) and pin it to your Pinterest board for later too!
Paleo sweet potato toast poached egg stack

My love affair with sweet potato toast is REAL. I even played breakfast Jenga with it to create this lovely little poached egg version below. I think I play with my food more now than I ever did as a kid…lol! But I just wanted to send a quick thank you to my mom for letting me play with my food as a youngster. I’ve decided I will 100% let my kids play with their food, as long as they eat it afterwards 😉
Paleo sweet potato toast salmon avocado

SWEET POTATO "TOAST"

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Ingredients

  • 1-2 Large sweet potatoes (thinly sliced)
  • 1-2 Tbsp. of your favorite high-heat oil (I love coconut or avocado)
  • A few pinches of salt
  • Toppings (some listed below)

Instructions

  1. Wash potatoes and pat dry.
  2. Preheat oven to 400°.
  3. Line a baking sheet.
  4. Slice sweet potato lengthwise into 1/4" an inch slices (I use a mandolin slicer to get them even & thin).
  5. Coat both sides of sweet potato with oil and lightly sprinkle with salt.
  6. Cook for 30 minutes (Flip after 20 minutes).
  7. Set oven to broil and continue to cook for one minute on each side, until toasty! (Just keep an eye on them, they can burn easily).
  8. Add your favorite toast toppings.

Notes

SOME OF MY FAVORITE COMBOS: Sweet & Savory

Poached egg with bacon & guacamole.

Sausage with guacamole, salsa & peppers.

Prosciutto with avocado slices & tomato.

Smoked salmon with guacamole & cucumber slices.

Wild salmon, arugula, roasted tomatoes & garlic aioli (I use my homemade mayo with garlic powder & pepper mixed in to taste).

Almond butter with fruit & drizzled honey -Not Whole30-

A few "toasts" stacked with poached eggs & avocado slices.

A few "toasts" stacked with layers berries & cashew or almond butter.

http://www.paleopaparazzi.com/2016/09/paleo-sweet-potato-toast/

If you are doing a Whole30, the only version of the “toasts” that are not Whole 30 compliant are the ones below. I consider this version more of a treat.sweet potato toast fruit and honey

Have you tried sweet potato “toast” yet? I’d love to know what you think. If you have, what is your favorite toppings? I’m always looking for more yummy combinations to create! The possibilities with sweet potato ‘toast” really are endless. I’m sure I will be updating with more combos in the future as they come my way! Happy toasting to you!!

Paleo sweet potato toast raspberry
Paleo sweet potato toast avocado toast

Tuna Stackers

stacker

Have you ever felt like your meals were just the same old boring thing over and over again? I feel that way quite a bit, and when I do, I try to get creative in the kitchen! Sometimes it’s all in the presentation of your food that can make eating feel exciting and new! This recipe will not only wow you, but the people you serve it to! Get ready to get creative in 3,2,1!

Tuna Stackers

Ingredients:

1/2 cup diced tomatoes
1/2 cup diced mango
1/2 cup diced avocado
1 can of tuna meat-I used wild planet
Basil for Garnish

Directions:

Assemble each of the two stacks by tightly layering together in a mold 1/2 of each of the  tomatoes, mango, avocado and Tuna. (If you don’t have a mold, you can use any hollowed-out aluminum can or a circular bottle-I used an empty coconut milk can with both sides open).

Press down on the top layer while slowly removing the mold to reveal the freestanding tuna stack. Repeat with the remaining ingredients to form a total of two tuna stacks.

Garnish your stack with basil, drizzle the tuna stacks with your favorite dressing if you fancy and serve.