Memorial Day is coming up and if you’re anything like me, you’re terrified of going anywhere for all of the deliciousness that may derail your otherwise perfect diet (total sarcasm here but you know what I mean). I spent a lot of years as a lacto-ovo pescatarian (a person who gives up pork, chicken, turkey, and beef but loves seafood and eggs/dairy). It was a good 6 years (2008-2014) because I learned a lot about how to properly fuel my body. I learned how to cook which sparked a passion in me that I love to share with others.
Sometimes it was hard to come up with a variety of things to eat so that I wouldn’t get bored and turn to unhealthy fast food options (I pretty much don’t eat fast food minus places like Starbucks for breakfast when I’m on the road for work). I turned to dear old Skinnytaste every moment I got because she had an index of a ton of recipes that were friendly to my diet.
Fast forward to 2017. I now eat chicken and turkey but still haven’t touched beef or pork in almost 10 years, but sometimes I catch myself still eating like a pescatarian, especially when I am out of town for work since it’s just me eating and I don’t have to worry about my fiancé getting tired of having seafood too often. I have fallen in love with a recipe from Skinnytaste that I have adapted over time to make it more Fit Britt flavored (love me some garlic salt!).
So below is my recipe for Lazy Girl Ceviche, a dish that will satisfy others and yourself (I have made this for friends and it was HUGE hit). Ceviche typically takes a few hours to make and is delicious, but I always run short on time doing this thing called “adulting” (yeah I know, lame right?). This is great to bring to a cook out or just to enjoy on a lazy summer afternoon. To eat it, you can be a creep like me and eat it without chips or with cucumbers (low carb, low calorie, and serving of veggies) or with my favorite Baked Ritz Crackers (Sour cream for me please!)
Check it out and let me know what you think!
Lazy Girl Ceviche (Modified from Skinnytaste Zesty Shrimp and Lime Salad)
Total Time: 15 minutes
1 bag of cooked (frozen or fresh) shrimp (12 or 16 ounces, your choice)
¼ cup of sweet white onion (about a quarter/half of a whole one)
2 limes juiced
½ tsp garlic salt
1 tsp olive oil
1 ½ tbsp cilantro
- Chop onion, juice limes, and add oil and garlic salt to a bowl. Set aside.
- Defrost shrimp if frozen and chop into bite size pieces. Set aside
- Chop tomato, avocado (careful not to smash avocado when doing this!)
- Add shrimp to onion mixture and mix. Add tomato and cilantro and stir that bad boy up. Lastly, add the avocado and carefully mix it as to not smash the avocado
- Eat until you’re content!
And that’s it! It’s just that easy and is an INSTANT party pleaser! Partner it up with my skinny margarita (featured later this week) and you’ll be on your way to being the fittest party girl you’ve ever seen! Enjoy!
How do you try to stay fit during the summer holidays with all these cookouts? What are your favorite recipes?