U-S-A! U-S-A! We won, we won! We’re World Cup champs!
How exciting was that game last night? I couldn’t be prouder of our ladies! Gosh, I remember how it used to feel to win one simple in-season game of lacrosse in high school, I can’t even imagine how incredible it must feel to win The World Cup.
I should probably be sharing an American-themed recipe today to celebrate, but, due to poor planning, we’re going Mexican.
Here’s the story behind this recipe: I tested the recipe as a ceviche (raw fish cured in citrus juices), but when I went to make it and photograph it, I didn’t plan well and thus, had to boil the shrimp to save on time.
Thus, the photographed recipe uses boiled shrimp. In case you don’t have the time to cure the fish in juice either, I’ve given you the recipe with boiled shrimp. If you’d like to make a tradition ceviche, just add the shrimp to a medium-sized bowl and add in enough lime juice to cover the shrimp. Let that sit in the refrigerator for about 4 hours or until the shrimp are opaque (I started checking after 3 hours.) It’s time consuming, but worth it – if you have the time.
Both are delicious. Both are easy to make.
The inspiration from this recipe comes from something Lu and I ordered almost every day on our honeymoon when we were at the hotel. This was their “Citrus Ceviche” which had thinly sliced cucumbers, grapefruit slices, shrimp, octopus and cilantro.
Here it is:
Of course, their version was much more enjoyable, since you’re lying on a beach chair with sandy feet and sun-kissed cheeks, but heck, life’s back to normal and I’m bringing this dish to you all! Using spiralized cucumbers makes this dish heartier and gives the dressing something to cling to, so you’re not left with a bowl of juice and nothing to “dunk” it in. I love the flavors of this dressing – the pineapple juice gives it that Caribbean flavor and adds the perfect amount of sweetness.
This is best served alongside guac and chips of course, but if you’re trying to be a bit more bikini friendly, opt for celery sticks and guac! It’s all about compromise, without giving up what you love most. Oh, and I didn’t skimp on the chips on the honeymoon ;-)
Speaking of, the honeymoon was hands-down the most romantic and meaningful vacation I’ve ever been on. I really did feel special, like I was starting a life together with the man of my dreams, the future father of my children. It’s a hard feeling to explain, but every step we took together felt exciting – like life just began.
I’ll save the corniness and do a mini-recap instead. We stayed at The Viceroy Riviera Maya in Mexico, which was about a 45 minute trip from Cancun Airport. Now, you may be thinking “wow, that’s a swanky, expensive hotel.”
Well, here’s our little secret: we booked our honeymoon on Cyber Monday and got 40% off each night. 40% off. So, we stayed at this luxurious and plush resort for almost half the price. We’ll definitely be booking future vacations on Cyber Mondays moving forward.
Not only were the grounds incredible (you felt like you were walking through a Mayan jungle every time you went somewhere), the service was impeccable. Everyone went above and beyond for us and made our “luna de miel” the most special trip of our lives. From making sure we had the best cabana on the beach to bringing almond milk onto the premises for us, they were there.
The food was the second best part – every meal we had was delicious, fresh and surprising. Even the chorizo bread basket was undeniable! My favorites were the Valencian paella, the tuna tartar stuffed chile peppers and the pork carnitas on “Mexican street food night.”
Every day, we woke up, ordered coffee (and/or breakfast) to the room and laid outside by our plunge pool, put on some Xavier Rudd, read our books or played rummy 500.
A few days we took day trips or went out for dinners. We saw the ruins at Tulum and Chichen Itza, which were incredible.
We went jumping and snorkeling in cenotes, saw a Cirque du Soleil show (called Joya) and spent a couple nights in Playa del Carmen, walking in and out of shops and stopping at a couple places for a glass of wine before settling into a restaurant for dinner.
The rest of the time we jumped in the ocean, paddleboarded, got massages and just relaxed by the pool or beach. One day, I even painted on the beach!
I miss it every day. I mean, how can you not miss drinking out of a coconut, on the beach?
However, I have to say – I’m excited to be back in the kitchen, spiralizing.
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 6 points
- For the dressing:
- ¼ cup fresh orange juice
- ¼ cup fresh lime juice
- ¼ cup unsweetened pineapple juice
- For the ceviche:
- 1 pound high-quality medium raw shrimp, peeled, deveined, tail removed
- 1 medium seedless cucumber
- ⅔ cup chopped fresh cilantro
- 1 serrano chile pepper, seeded and minced (or jalapeno)
- 1 cup thinly sliced or cubed grapefruit
- salt, for seasoning
- 1 avocado, thinly sliced (for garnish)
- Bring a medium pot filled halfway with water to a boil. Once boiling, add in the shrimp and cook for 2 minutes or until shrimp are opaque and cooked through. Drain shrimp into a colander and add about 1 cup of ice on top and set in the refrigerator.
- Meanwhile, spiralize the cucumbers with Blade A and then trim them and pat dry thoroughly.
- In a medium mixing bowl, add in the ingredients for the dressing. Whisk together and set aside.
- In a large mixing bowl, add in the cucumbers, cilantro, pepper, grapefruit slices and toss together. Add in the shrimp, dressing and mix well to incorporate. Season the ceviche with some salt. Portion into plates and garnish with avocado.