Coconut Curry Ceviche & San Fran Blogger Trip

Coconut Curry Ceviche {Dairy-free, grain-free, gluten-free, paleo-friendly} | Lexi's Clean Kitchen

This Coconut Curry Ceviche is simple to prepare, flavorful, and fresh. It’s made with the perfect flavors for any summer night, and it’s made dairy-free! Spruce up your plating by serving it in a coconut, or just serve in a bowl and devour!

Coconut Curry Ceviche - Lexi's Clean Kitchen

In February I attended an amazing blogger trip in San Francisco. It was a great group of bloggers and a great trip filled with AMAZING food. We ate a lot, as food bloggers would, and had such a fun time exploring the city. This Coconut Curry Ceviche is from a meal we had at E&O Kitchen and Bar. It was SO good that I knew I had to share it with you!

Scenes from the trip:

San Fran Food Blogger Trip

Where We Stayed:

We stayed at Hilton San Francisco Union Square. The location, the room, and the hospitality in the hotel is beyond fantastic. They go above and beyond, and for a large hotel, they do a fabulous job of making it feel small for the guests. Cityscape (on the 46th floor) had the absolute best views of the city, and had amazing cocktails and appetizers! 

What We Did:

Avital Walking Food Tour of Mission District: amazing foodie tour with fabulous stops in the Mission district.

Tour of Heath Ceramics: a tour of their San Fran studio!

Macaron workshop at Chantal Guillon: This was incredible. An amazing, fun experience and they even made custom macrons with our logos on them!

Edible Excursions Japantown Food Walking Tour: A great tour of Japan town with a ton of fabulous stops for any foodie!

Tour of the Ferry Plaza Farmers Market, and Ferry Building Marketplace: we walked around and met many of the vendors here. It is truly an amazing farmer’s market if you ever get the chance to go!

Where We Ate:

Dinner at E&O Kitchen & Bar

Dinner at Charlie Palmer’s Burritt Room + Tavern

Dinner at Urban Tavern

It was an amazing trip filled with fabulous food, good friends, and great things to do in the city!


Now… this recipe! A must-make!

Coconut Curry Ceviche - Lexi's Clean Kitchen

I mean, how good does this look? No cooking required!

Coconut Curry Ceviche - Lexi's Clean Kitchen

1 review

Coconut Curry Ceviche

Preparation 55 minutes 2017-05-24T00:55:00+00:00 Cook Time 0:00 2017-05-24T00:00:00+00:00 Serves 4-6     adjust servings
Coconut Curry Ceviche - Lexi's Clean Kitchen

Ingredients

  • 1/2 pound local white fish (see notes)
  • 1 red chili, minced
  • 1 red bell peppers, minced
  • 1/2 red onion, minced
  • 1 mango, minced
  • 1 tablespoon cilantro, finely chopped
  • 1/2 cup fresh lime juice, from about 4 limes
  • 1 tablespoon full-fat coconut milk, more to taste
  • 1/4 teaspoon Thai style green curry paste, more to taste
  • 1/4 teaspoon fish sauce
  • 1/4 teaspoon sea salt, more to taste
  • 1/4 teaspoon black pepper, more to taste
  • 1 bag Tarro Chips
  • Optional: 1 whole coconut, halved, for serving

Instructions

  1. Dice the fish into bite sized pieces and place into small bowl. Pour enough fresh lime juice to cover or submerge the fish and let sit in the refrigerator for 45 minutes to one hour, save the rest of the lime juice to add in later.
  2. Once the fish has turned opaque, strain off all excess liquid and place into a clean bowl.
  3. Add the minced chilies, bell peppers, onions, and mangoes and mix together with a large spoon.
  4. Add enough coconut milk to the mix to lightly coat all of the ingredients.
  5.  Add green curry paste ½ of a teaspoon at a time until it is to your liking. Add fish sauce, salt and pepper. Fold in the chopped cilantro.
  6. Toss to combine. Assemble and serve.

Recipe Notes

  • *We used fresh halibut, but you can use white sea bass. We chatted with our local seafood market about the best fresh fish for ceviche.
  • *Recipe adapted from Executive Chef Sharon Nahm of E&O Kitchen and Bar and printed with permission.

Slow Cooker Thai Curry Chicken [VIDEO]

This Slow Cooker Thai Curry Chicken will soon become your favorite lunch or dinner. It’s packed with delicious flavor and comes together in a pinch! We ate it all week long on top of white rice or cauliflower rice, and it would be great over rice noodles with veggies, too!

Slow Cooker Thai Curry Chicken

Week 2 of Slow Cooker Sunday is here and it’s a goodie! I am so happy to see so many of you making and sharing your Carne Asada from last week, so let’s keep it going strong this week!

Slow Cooker Thai Curry ChickenYou put it all in…

Mix it up…Slow Cooker Thai Curry Chicken

Then set it and forget it, and voila! Perfect Thai Curry chicken!

Slow Cooker Thai Curry Chicken

2 reviews

Slow Cooker Thai Curry Chicken

Preparation 10 min 2017-05-24T00:10:00+00:00 Cook Time 4 hr 2017-05-24T00:00:00+00:00 Serves 4     adjust servings

Ingredients

  • 1 onion, sliced
  • 1 14-ounce can full-fat coconut milk
  • 1 tablespoon fish sauce
  • 1 lime, juiced
  • 1 teaspoon sesame oil
  • 4 garlic cloves
  • 1 tablespoon minced ginger
  • 2 teaspoons coconut palm sugar
  • 2 tablespoons curry powder
  • Pinch red pepper flakes, more to taste
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon black pepper
  • 1 1/2 pound boneless chicken breasts
  • Cilantro, for serving
  • Chopped scallions, for serving

Instructions

  • Place sliced onion in the bottom of the insert of your slow cooker.
  • Add coconut milk, garlic, ginger, fish sauce, lime juice, sesame oil, sugar, and spices. Toss to combine.
  • Add in chicken and mix to coat.
  • Set on high for 4 hours. When done, shred with two forks.
  • Serve over white rice or cauliflower rice, garnish, and enjoy.

Recipe Notes

  • For Whole30, omit the sugar.

Slow Cooker Thai Curry ChickenWho’s ready for more from this series? Check back in each Sunday this Fall!

Thai Curry Soup

This Thai Curry Soup is my new favorite! I love all things Thai, and I especially love a filling, super flavorful soup. This dish is packed with so many of your CSA and farmer’s market veggies: Summer Squash, Bok Choy, Snap Peas, Basil, and Cilantro. It’ll be a hit of dinner, and then some with leftovers!

Thai-curry-soup3

Week 3 of my CSA summer series with PaleOMG & Fed and Fit is here! There are now 9 recipes in the series and they are SO amazing. Don’t forget to check out week 1 and week 2. I am in love with this series because I get to bring you all sorts of fabulous recipes with all the fresh ingredients from my farm and backyard, and ones that are in abundance for you, too! 

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1 review

Thai Curry Soup

Preparation 10 min 2017-05-24T00:10:00+00:00 Cook Time 45 min 2017-05-24T00:45:00+00:00
Thai Curry Soup

Ingredients

  • 1 tablespoon avocado oil, coconut oil, or extra-virgin olive oil
  • 2 inch stalk lemongrass (white part), minced
  • 2 garlic cloves, minced
  • 1 inch chunk ginger, minced
  • 1 cup shitake mushrooms
  • 2-3 medium bok choy, sliced
  • 1 cup bean sprouts
  • 1 cup snap peas
  • 32 ounces chicken broth
  • 1 13-ounce can coconut milk
  • 1/2 teaspoon fish sauce
  • 1 lime, juiced
  • 1 tablespoon curry powder
  • 3 thai birds eye chilis, chopped
  • 1/2 cup fresh basil leaves, chopped
  • 1/2 cup cilantro leaves, chopped
  • 1 teaspoon fine sea salt, more to taste
  • 1/4 teaspoon black pepper
  • Pinch red pepper flakes, more to taste
  • 1 pound shrimp, deveined and peeled
  • 2 large zucchinis or summer squashes, spiraled (about 13 ounces)
  • Optional: 1 to 2 cups cooked rice noodles (about 7 ounces uncooked)
  • Additional basil leaves, for garnish
  • Additional cilantro leaves, for garnish
  • Additional lime wedges, for garnish
  • Additional red pepper flakes, for garnish

Instructions

  • In a large dutch oven, heat oil over medium heat and sauté lemongrass, garlic, and ginger for 2 minutes until flagrant.
  • Add in mushrooms, bok choy, bean sprouts, and snap peas. Sauté for 5 to 7 minutes until veggies begin to soften.
  • Add in broth, coconut milk, fish sauce, lime juice, curry powder, chilis, basil, cilantro, salt, pepper, and red pepper flakes. Mix well and let simmer for 5 minutes.
  • Add in shrimp and mix until shrimp becomes opaque.
  • Add in spiralized summer squash or zucchinis, and rice noodles if adding.
  • Taste and adjust salt and spices as desired. Garnish and serve hot.
  • Thai-curry-soup1

    Thai-curry-soup


     Juli made you Easy Shrimp Skewers with Chard Cilantro Pesto

    Easy Shrimp

    Cassy made you Thai Chard Shrimp Wraps

    Thai Chard Shrimp Wraps 

     

    What is your favorite Thai dish?

    Butternut Squash Curry Soup

    This creamy butternut squash curry soup has hints of curry and a touch of sweetness, the perfect cold-weather soup! It’s dairy–free, flavorful, and delicious!

    ButternutSquashCurrySoup

    It’s now officially soup season but who am I kidding? I’ve been making soups for months now! I love the flavors of butternut squash paired with curry. It warms me up and packs the flavor. 

    ButternutSquashCurrySoup5

     

    I love using Pacific Foods Chicken Bone Broth in this soup, but you can use any of their broths and stocks for this recipe! Chicken, turkey, or veggie stock, or some bone broth!

    ButternutSquashCurrySoup3

    Butternut Squash Curry Soup

    Ingredients

    • 1 large onion, diced
    • 1 clove garlic, minced
    • 1/4 cup coconut palm sugar
    • 1 tablespoon grass-fed butter
    • 1 tablespoon ground cumin
    • 1 tablespoon curry powder, more to taste
    • 1/2 teaspoon turmeric
    • 1/2 teaspoon of cinnamon
    • 1/2 teaspoon black pepper, more to taste
    • 2 teaspoons salt, more to taste
    • 1/2 cup full-fat coconut milk (additional for garnish)
    • 32 ounces Pacific Foods Chicken Bone Broth
    • 1 butternut squash, peeled and cubed

    Instructions

  • Place 1 tablespoon of butter in a dutch oven or pot on medium heat and let it melt
  • Add in onion and cook until slightly brown
  • Add garlic, spices, and sugar and cook until spices become fragrant (about 1-2 minutes)
  • Add in butternut squash and cook down for 5 minutes, stirring often
  • Add coconut milk, chicken stock, and bring to a boil
  • Once at a boil, turn down heat and let simmer for 20 minutes
  • In a high-speed blender, blend soup in batches (it took me two) until the soup is smooth
  • Place soup back into the pot, bring to a boil, and let reduce for 10 minutes
  • Taste soup and adjust seasoning accordingly
  • Garnish with salt, pepper, and additional coconut milk
  • Recipe Notes

  • For dairy-free sub oil of choice
  • ButternutSquashCurrySoup1

    ButternutSquashCurrySoup4

    Disclaimer: This is a sponsored post on behalf of Pacific Foods. All opinions on Lexi’s Clean Kitchen are always my own and I only work with brands that I truly stand behind. My sponsors help make LCK possible!

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    What soups do you plan on making this winter?