Rethinking Breakfast: Ceviche

In trying to squeeze even more vegetables into my diet, I’ve begun to rethink what I eat first thing in the morning. Breakfast is definitely my starchiest, veggie-barren meal of the day. I started wondering why that is and it is probably due to American culture. We were raised on a breakfast of grains and eggs, most likely born out of English customs when this country was founded. This might have worked well for working class, active Americans back in the day, but it isn’t the best for my stationary, chair-sitting self.

Recently, I made a shrimp and octopus ceviche for a Christmas party and remembered that this is a typical breakfast meal in South America. The next day, I had some ceviche for breakfast and I felt invigorated. Now It is going to become one of my breakfast staples 🙂

Shrimp and Octopus Ceviche

  • 1 pound de-veined shrimp
  • 1 pound cooked and chopped octopus
  • 2 medium tomatoes, chopped
  • 1 small green bell pepper, chopped
  • 1 small red onion, chopped
  • 1 small cucumber, chopped
  • 2 tablespoons finely chopped cilantro
  • 1 teaspoon finely chopped oregano
  • 1 small carrot, grated
  • 1/2 cup lemon juice
  • 1/2 cup lime juice
  • 1/2 cup orange juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon olive oil or flax seed oil (optional)
  • 1 minced jalapeno (optional)
  • 1 avocado, sliced (optional)
  • 1 tablespoon ketchup (optional)
  • 1/2 teaspoon raw honey
  • salt and pepper to taste

Lightly blanch the shrimp in boiling water to make them pink, If you prefer to let the citrus juice “cook” the shrimp, cut the shrimp into smaller pieces and let it marinade for at least 4 hours or overnight (and it will be ready for breakfast :)).  If you blanch the shrimp, a two hour marinade time is sufficient. Let the shrimp cool in an ice bath before mixing with other ingredients.

Now mix all the ingredients together, minus the avocado and let it marinade for at least two hours, or overnight, If you want it for breakfast. When you are ready to serve, slice some avocado on top. You can eat this alone, on top of salad greens,  with a crispy tostada or a warm corn tortilla.

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