1/2 lb fresh peeled and deveined shrimp, cut into ½-inch cubes
1/2 lb fresh bay scallops, cut into ½-inch cubes
3/4 cup fresh lime juice (about 6 limes)
Pinch sea salt or kosher salt, plus additional to taste
1 mango, peeled, pitted and diced
1 avocado, peeled, pitted and diced
1 red chile pepper, seeded and minced (such as red jalapeño, Thai chile or Fresno)
1 cup loosely packed chopped fresh cilantro
Transfer serving dishes to freezer to chill.
In a large stainless steel, glass or ceramic bowl, add shrimp, scallops, lime juice and pinch salt; toss gently to coat. Cover and refrigerate for 20 to 30 minutes, until shrimp and scallops are opaque and springy to the touch.
Drain and discard lime juice from mixture. Return mixture to bowl and add mango, avocado, chile pepper and cilantro. Season with additional salt and toss gently to combine. Divide among chilled bowls and serve immediately.
Coconut’s Superpowers: Be careful not to judge a recipe by its coconut content! While the fat content here may seem high, the saturated fat found in coconut milk is actually easily metabolized by the body. In fact, lauric acid – a saturated fat found in the coconut milk in this Clean Eating recipe – has both antiviral and antifungal properties.
Walnut pesto with pungent ginger and fragrant fresh basil is the hero that brings this dish together. Walnuts have the highest concentration of antioxidants among nuts, while also containing essential fatty acids, so keep them on hand and snack on them often! In this dish, spaghetti squash is a carotenoid-rich stand-in for pasta, while protein-packed shrimp is among the seafood picks with the least amount of mercury.