Thai Coconut Shrimp Ceviche with Mango Avocado Salsa

July 17, 2017

This easy and healthy Thai Coconut Shrimp Ceviche Recipe is made with juicy mango and avocado salsa for the best spicy summer salad. Paleo and gluten-free, too!

12 wild-caught jumbo shrimp , peeled and deveined, tails removed
1 large lime , juiced
2 teaspoons organic maple syrup
4 tablespoons fish sauce
2 teaspoons rice vinegar
1 tablespoon sambal oelek (chile paste)
2 cloves garlic , minced
2 tablespoons minced ginger
2 large mangos , diced (about 2 cups)
1 large avocado , diced
1 organic jalapeno , diced (seeds and ribs removed for less heat)
6 organic scallions , thinly sliced
1/2 cup organic toasted shredded coconut **see note
1 cup organic roasted cashews
1 cup organic cilantro , chopped

http://rootandrevel.com/thai-coconut-shrimp-ceviche-mango-avocado-salsa/
See the full directions on my site

Nutritions

Calories
669

Sodium
4181mg
174% DV

Fat
36g
56% DV

Protein
19g
39% DV

Carbs
69g
23% DV

Fiber
15g
62% DV