Fresh raw fish is cured in citrus juice and combine with flavorful fruits, veggies and herbs for a most spectacular summer seafood dish.
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.
This is a great example of a Thai dish, with a delicious balance of sour, salty and sweet. Satisfying noodles really make it stick to your ribs while cilantro, lime, green onions and bean sprouts keep it light and refreshing.
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.