How can something as simple as shrimp ceviche help you feel ageless? Easy. Every component is clean, lean and a gift from the Universe.

Physical benefits of the main ingredients:

• shrimp – great source of clean, lean protein, has all nine amino acids, cancer fighting from selenium, bone building, high in astazanthin (how salmon gets its color) anti-inflammatory, protects against UV light effects, supports immune system, improves reproduction, antioxidant
• tomatoes – cancer-fighting, reduces blood pressure, reduces risk of heart attacks, prevents atherosclerosis, disease-fighting, prevents macular degeneration
• onions – cancer fighting, protect against prostate and esophageal cancer, builds strong bones, antioxidants, anti-inflammatory, antibiotic, antiviral, protects against cancer and heart disease, relieves asthma and hay fever symptoms, lowers blood pressure
• hot peppers – promotes eye health; remedy for cough and colds; lowers bad cholesterol; pain reliever; enhances circulation, boosts metabolism and increases body temperature; aids in digestion and kills bad bacteria in stomach; used for healing in Ayurvedic medicine
• lime juice – cancer fighting, antioxidant, anti-inflammatory
• cilantro/coriander – anti-inflammatory; helps control blood sugar, cholesterol and free radical production.

There are no barcodes, no labels to read, just vibrant, healthy food that helps you feel ageless, happy, young and alive.

Shrimp Ceviche:

1 lb. medium shrimp – 25 – 30 count to pound
1 recipe Pico de Gallo
1 tablespoon chili powder, your favorite
1 to 2 limes, juiced
1 teaspoon sea salt
1 head Boston lettuce, or lettuce of choice

Peel and devein the shrimp, and cut in half. In a medium pot of boiling water, add the chili powder and salt and stir. Add the shrimp and parboil them for no more than 45 seconds. This is important!

After 45 seconds, remove the shrimp with a slotted spoon and set aside in another dish. Squeeze the lime juice over the shrimp until all are covered. Not deep, just coated with the lime juice. Let sit for 15 minutes.

Pour off the lime juice, add pico de gallo and toss, letting it sit another 10. The ratio should be about 2 parts pico to 1 part shrimp for a good balance.

Put a pretty lettuce leaf in the bottom of your service bowl, then spoon in the shrimp mixture. This can be served as a classic shrimp cocktail in a martini glass, or in small individual bowls. Here I used margarita glasses. Both look great.

You have to admit you get a lot of bang for the buck, visually and culinarily. That’s part of the fun of entertaining. 

Variation:

You can leave the shrimp whole, parboil for 1 minute, and serve them as shrimp cocktail, but a classic cocktail sauce would ruin the flavor profile of the dish. It should stand on it’s own.

This is a dish you can serve to guests and make them feel like it’s a celebration. Clean, lean and healthy. It’s like taking a trip to Mexico – no passport required!

Every time I eat this dish, it reminds me of my recent trip to Cozumel. Bright and dynamic, like the endless sunshine on the Caribbean Ocean. I feel ageless and happy when food brings back those memories. Life is good.

Until next time,

Be Ageless! Be Happy!

Christia