appetizer – Healthy Delicious

Shrimp and Grapefruit Ceviche

Lauren — Fri, 01 Mar 2019 17:00:44 +0000

This is a sponsored post written by me on behalf of Jackson’s Honest. All opinions are 100% mine.

Next time you feel snacky, reach for this tropical-inspired shrimp and grapefruit ceviche, served with Jackson’s Honest Potato Chips. Using pre-cooked shrimp makes it so easy!

When we were in Costa Rica back in December, I pretty much lived off of ceviche and fruit. Our daily routine was pretty much waking up super early, heading off for an adventure of some sort, then trying to make it back to our resort before they stopped serving lunch at 2. Of course, things never worked out according to the plan – we always had too much fun and didn’t make it back to the hotel until after the kitchen had closed. I don’t think we managed to eat lunch there a single time! Luckily, the snack bar by the pool stayed open a little later, so we usually grabbed a bite there.

Most of what they served was pretty junky (think pizza and wings) but the ceviche was out of this world delicious. We were looking to have a fun snack the other night and I thought it would be fun to make a recipe inspired by those lunches. I’m not sure what kind of fish they used in theirs – it was firm and white – but I made mine with shrimp. And, since it’s in season, I added red grapefruit segments along with more traditional citrus.

You can serve this shrimp ceviche recipe with tortilla chips, but I liked it even better with potato chips – it was especially good on Jackson’s Honest purple potato chips.

Shawn loves crunchy snacks, so we always have a few bags of potato chips, tortilla chips, or cheese puffs in the kitchen. Lately, we’ve been really liking chips from Jackson’s Honest.

What’s so special about Jackon’s Honest?

Jackson’s Honest potato chips are slow cooked in coconut oil, which helps preserve nutrients, and they actually taste like potato (and they aren’t greasy at all). I’m obsessed with the purple heirloom variety. They also have an apple cider vinegar flavor that I really want to try since I love salt and vinegar chips. I’ve found them at Whole Foods as well as at our local food co-op.

In addition to potato chips, Jackson’s honest makes corn tortilla chips and grain-free puffs. Both of those are cooked in coconut oil, too. I haven’t been able to find them locally, but I’m planning to order some from Amazon soon.

Every Jackson’s Honest product includes the statement: “Goodness. Pass It On.” which summarizes their mission to provide tasty, shareable snacks made with traditional fats like coconut oil, and to share the role that traditional fats play in helping the founder’s son Jackson, who has a rare autoimmune disease. You can learn more about their story here or follow them on facebook and instagram.

Or you can just eat their snacks because they’re delicious.

Now, back to that shrimp and grapefruit ceviche.

Ceviche is traditionally made with raw seafood marinated in citrus juice and spices. The acid in the juice “cooks” the fish without adding any heat, so it needs to be prepared very carefully. I didn’t want to mess with that (and I guessed that you wouldn’t either) so I used pre-cooked shrimp. It makes this ceviche pretty much foolproof.

To make it, you’ll combine chopped cooked shrimp (the same kind you’d use for shrimp cocktail) with the juice from a few lemons and limes, grapefruit segments, diced red onion, and chile pepper. Let it marinate in the refrigerator for a few hours, then stir in diced avocado, cilantro, oil, and salt. Serve the ceviche with your favorite chips for scooping.

Shrimp and Grapefruit Ceviche

Course Healthy Snack Recipes

Cuisine South American

Servings servings

Calories 205kcal

Author Lauren Keating

Ingredients

1 pound medium cooked shrimp
2 limes
2 lemons
1 red grapefruit
1 small red onion diced (about 1/4 cup)
2 serrano chile peppers minced
1 avocado diced
2 tablespoons olive oil
¼ cup fresh cilantro chopped
Jackson's Honest potato chips for serving

Instructions

Chop the shrimp into bite sized pieces and put them in a non-reactive bowl. Juice the limes and lemons and pour the juice over the shrimp.
On a shallow plate, cut the grapefruit into small segments. Add the segments, along with any accumulated juices, into the shrimp. Stir in the minced serrano peppers. Cover and refrigerate at least 1 hour.
Before serving, stir in the avocado, olive oil, and cilantro. Season to taste with salt.

Nutrition

Marinated Artichoke and Olive Appetizer

Lauren — Thu, 20 Sep 2018 09:30:39 +0000

This simple marinated artichoke and olive appetizer recipe is full of bright, Spanish-inspired flavors. It makes a great addition to a holiday cheese board or a tapas-style spread. It’s also a great little snack any time!

This post has been sponsored by ShopRite Supermarkets. All thoughts and opinions are my own.

When Shawn and I were in DC earlier this summer, we walked passed one of my favorite Spanish restaurants while we were looking for a place to sit down and eat lunch in between museums. We ended up going for noodles instead, but I haven’t been able to shake my craving for tapas ever since.

There’s only one Spanish restaurant that I know of here in Albany and they only do tapas on their bar menu. So, I finally took matters into my own hands and made a tapas-inspired spread for dinner one night.

We had air fried patatas bravas, devils on horseback, sliced chorizo, and, my favorite of the night, this simple artichoke, olive, and Manchego salad.

I headed to ShopRite Supermarket for ingredients because they always have a really good selection of international products at affordable prices. I knew I’d be able to find the Manchego cheese that I wanted there. It also gave me the opportunity to check out their new ShopRite Trading Company products.

ShopRite Trading Company launched earlier this year and features artisanal products inspired by Asian, Indian, Greek, and Latin cuisines, which are imported from Italy, Ecuador, Spain, Greece, and more! I love experimenting with cuisines from other cultures, so I was really excited to give these products a whirl. They have everything from olive oils to cooking sauces to marinated artichoke hearts. You can find them in almost every aisle of ShopRite Supermarket – look for the black ShopRite Trading Company logo on the bottom right corner of the label.

For this tapas-style artichoke and olive salad, I used ShopRite Trading Company Imported from Greece Marinated Mixed Olives, STC Imported from Peru Marinated Artichoke Hearts Quarteredquartered marinated artichoke hearts imported from Peru, and STC Imported Italian Extra Virgin Olive Val Di Marza PDO from Sicilyextra virgin olive oil from Sicily. I also grabbed a box of STC Rosemary Flatbreads to serve with the olives.

To make the salad, I made a simple marinade by heating a little olive oil with garlic and lemon zest. This infuses the oil with flavor and makes a really delicious base for your dish. I threw in a few red pepper flakes for heat and a splash of sherry vinegar for acidity. I poured the marinade over the drained artichokes and olives, then added in some shaved Manchego cheese and fresh parsley.

You can eat this appetizer right away – it’s delicious when the oil is still a little warm – or serve it at room temperature. The oil solidifies when it’s refrigerated, so if you want to make it ahead of time, be sure to pull it out of the fridge about an hour before you want to eat to let it come up to room temperature.

Marinated Artichoke and Olive Appetizer

Servings

Author Lauren Keating

Ingredients

2 Tablespoons ShopRite Trading Company Extra Virgin Olive Oil
2 garlic cloves thinly sliced
1 lemon zested
1 teaspoon red pepper flakes
1 Tablespoon sherry vinegar
1 small jar ShopRite Trading Company Marinated Artichoke Quarters drained
1 jar ShopRite Trading Company Marinated Mixed Olives drained
2 ounces Manchego cheese shredded
¼ cup fresh parsley chopped
ShopRite Trading Company Flatbreads for serving (optional)

Instructions

Add the olive oil to a small pot set over medium heat. When the oil starts to shimmer, add the garlic and lemon zest. Cook 2-3 minutes or until the garlic begins to turn golden. Immediately remove the pot from the heat and stir in the pepper flakes and vinegar.
In a medium bowl, combine the artichoke quarters and olives. Pour the oil mixture over the salad and mix well. Gently stir in the Manchego and parsley.

Notes

The marinated mixed olives have pits. You can use an olive/cherry pitter to remove them before making this recipe or be sure to have a bowl/napkin available for your guests to discard their pits into.

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