Shrimp Pineapple Ceviche
Put it in the books—I did body weight-bearing leg exercises yesterday. I have quite the issue with committing myself to strength training but I cannot tell you how much I do want to get into it. I love the slightly sore feeling I get the day after a great workout.So don’t get me wrong because I know the importance of it and the great outcomes that comes from it, I just need to COMMIT. I am thinking about dipping my toes into the cross fit world…but we shall see.
After a 10 minute warm up run on the treadmill I completed this leg workout I found on Pinterest:
I then did 5 minutes on the rowing machine followed by ab strengthening. Today marks the beginning of the 3rd week of the 30 Day Abs Challenge which means a new workout has been posted. Here is week 3:
A reminder that on the off days they encourage you to do at least a 1 minute plank. I am still loving this challenge. Am I seeing results? I think so…slowly but surely? 🙂
For lunch: mixed greens with baby bell peppers, and shredded chicken from dinner the night before. I didn’t get too creative with this one now that I look back at it!
I also had an apple and a couple of dates.
In the afternoon I got absorbed in a book on the treadmill and couldn’t believe when I looked at the time and I had been walking for an hour. I had to force myself to stop so I could get a couple of productive things done around the house!
For the past couple of weeks I have been attempting to plan out meals ahead of time in the hope that it will help me to stay creative during the week when I might otherwise be feeling like just tossing a salad together (not that there’s anything wrong with that!). This week our evenings at home are scarce, so I decided not to plan a week’s worth of meals, but one thing I had decided on for last night was CEVICHE!
I was first introduced to ceviche in Bogotá, Colombia in November when I was visiting my brother Jeff. According to Wikipedia, ceviche is usually made from fresh raw fish marinated in citrus juices, and spiced with chili peppers. Additional seasonings, such as chopped onions, salt, and cilantro, may also be added but there are also other versions of this dish.
The ceviche I chose in Bogotá had shrimp, plantains, onions, and a creamy sauce. It was amazing. Sweet and salty.
When we traveled to Atlanta later in November, I stumbled upon another gem of a ceviche full of shrimp, scallops, pineapple, cilantro and spices.
I have fallen in love with ceviche. It was time to recreate that dish from Atlanta.
I chopped red onion, bell pepper, cilantro, pineapple, and shrimp and tossed it together in a bowl with lime juice, salt and pepper, a dash of garlic powder, and a sprinkle of red pepper flakes for a tiny bit of heat. I plated it up along with some romaine leaves and called it Shrimp Pineapple Ceviche!
It turned out SO well and it is so darn healthy too.
| Shrimp Pineapple Ceviche | Print |
- 1/3 cup red bell pepper, diced finely
- 1 Tbsp. red onion, minced
- 1 Tbsp. cilantro, chopped
- 1 cup pineapple, diced
- 1 1/2 cups cooked shrimp, chopped
- juice of half a lime
- salt and pepper to taste
- a dash of garlic powder
- a sprinkle of red pepper flakes
- Combine all ingredients in a bowl; mix well. Serve cold by itself or with lettuce scoops or endive leaves.
