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. 

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Shrimp and Grapefruit Ceviche

Course Healthy Snack Recipes

Cuisine South American

Servings 6 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

Serving: 1g | Calories: 205kcal | Carbohydrates: 14g | Protein: 19g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 160mg | Sodium: 720mg | Fiber: 4g | Sugar: 5g

The other day, I was thinking about the way I used to eat. Back when I was in college and shortly after I graduated. Let’s just say it wasn’t very healthy or very delicious. Looking back, I think there was a period of time where I just completely forgot that I knew how to cook a decent meal. Plus, I couldn’t really be bothered. Like a lot of people, I had the misconception that cooking a real dinner out of real ingredients would be too expensive and take too much time. So we’d boil a box of pasta and mix it with a jar of sauce and some sausage. Or we’d try to be “healthy” and make a chicken stir-fry, but we would totally ruin it by using store-bought marinades that were loaded with sugar. For a special treat, we’d buy a box of zatarain’s mix and make jambalaya.

I don’t miss the other stuff at all, but I do kind of miss the jambalaya. And with Foodbuzz pledging to donate $25 to the Greater New Orleans Foundation (helping fishermen who were effected by the oil spill and their families) for every Gulf-Inspired post this weekend, it seemed like the perfect excuse to make it. Of course, I wasn’t going to resort to using a box – I know better than that now! (And a quick look at the back of the box confirmed my suspicions — 21% of your RDA of sodium? MSG? Sodium dioxide?? No thanks!) No, this jambalaya is 100% real food and 100% real flavor. Sure you have to spend a few minutes chopping vegetables, but other than that it really isn’t any more difficult or time consuming than the boxed stuff. And the final product is so much healthier and so much more delicious that there really isn’t any excuse to take “shortcuts”!

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Cajun Jambalaya with Okra, Andouille and Shrimp

Course Healthy One Pan Recipes

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 244kcal

Author Lauren Keating

Ingredients

• ½ lb. shrimp cleaned with tails removed
• ½ tsp cayenne pepper
• 1 Tbs oregano dried
• 1 tsp thyme dried
• ¼ lb. Andouille sausage sliced into rounds (Chicken andouille works well if you can find it)
• ¼ cup chopped onion
• ¼ cup chopped green pepper
• 2 stalks celery chopped
• 2 cloves garlic minced
• 4 plum tomatoes chopped
• 3 cups fat-free chicken stock
• 2 bay leaves
• 1 tsp Tabasco sauce plus more to taste
• 1 cup quick cooking brown rice
• 1 cup okra sliced into rounds
• 2 tsp fresh basil chopped
• salt and pepper

Instructions

• In a bowl, combine the shrimp, cayenne, oregano, and thyme. Toss to coat.
• Set a heavy pot over high heat and add the andouille. Cook for several minutes, until the andouille begins to brown and crisp on the outside edges. Add the onion, pepper, celery, and garlic. Cook 3-4 minutes to allow the vegetables to soften. Add the tomatoes, stock, bay leaves and Tabasco.
• Slowly stir in the rice. Bring to a simmer and cook for 10 minutes. Add the shrimp (along with any remaining seasonings from the bowl) and okra. Cook another 5-10 minutes, until the shrimp is cooked through and the rice is tender.
• Stir in the basil and season to taste with salt and pepper. Serve with additional Tabasco so each diner can adjust the amount of spice to suit their taste.

Nutrition

Serving: 1g | Calories: 244kcal | Carbohydrates: 18g | Protein: 17g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Cholesterol: 102mg | Sodium: 866mg | Fiber: 3g | Sugar: 5g