Shrimp and Avocado Ceviche Served with Tostones (yumm)

Shrimp and avocado “Ceviche”  with tostones

This was a very quick lunch today… very nourishing, full of beautiful natural, healthy fats… and very easy to make.

I feel that getting into shape, or eating healthy has to taste, look and feel delicious and be so practical that you have no excuses.

Something that has helped me BIG TIME is having various vegetables, already peeled and cut (celery, carrots, cucumbers, etc) to make cooking a breeze.   Otherwise, we’re hungry and tired, and who wants to work that way, so we grab whatever is around, which may not be the healthiest choice.

Ingredients:

• Shrimp (wild caught.  Never “farmed”)

• Avocado cut in cubes

• Peeled cucumber and cut in cubes

• Celery chopped very finely

• Cilantro

• Green plantains (you can find them in any super market)

• Lemon or lime

• Salt  and pepper

Instructions:

Cook the shrimp on a pan with either avocado, or olive oil, salt, pepper and turmeric.

Mix all ingredientes in a bowl… except the plantain :)

Cut the plantain into 1-inch chunks.  Heat up avocado or coconut oil in a pan.  Once it is hot, fry the plantains, until they are golden all around.

This is the fun part, smash each plantain with something round (a very good Dominican cook I know, Zaida says you can use a cup, or vase, or a plate, or anything really).  Throw them in the pan again until they are nice and crispy.

Enjoy!!!!

Love,

Mary