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

Coconut Curry Ceviche

Preparation 55 minutes 2017-06-23T00:55:00+00:00 Cook Time 0:00 2017-06-23T00:00:00+00:00 Serves 4-6     adjust servings

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.

30-Minute Loaded Taco Skillet [VIDEO]

This 30-Minute Loaded Taco Skillet is loaded with veggies, lean protein, and so much flavor! All you need is 30 minutes and one skillet to prepare this low carb, healthy meal that everybody will devour!

30-Minute Loaded Taco Skillet

30-Minute Loaded Taco Skillet

This skillet is… Flavorful and veggie Packed. It’s perfect for a weeknight meal or to make and package up in containers for lunches!

30-Minute Loaded Taco Skillet

30-Minute Loaded Taco Skillet

30-Minute Loaded Taco Skillet

Preparation 0:10 2017-06-23T00:10:00+00:00 Cook Time 0:20 2017-06-23T00:20:00+00:00 Serves 4     adjust servings

Ingredients

  • 1 tablespoon avocado oil
  • 1 garlic clove, minced
  • 1 zucchini, diced
  • 1 large carrot, finely diced
  • 2 bell peppers, diced
  • 1 onion, diced
  • 1 pound ground turkey
  • 1 teaspoon chili powder, more to taste
  • 1 teaspoon paprika, more to taste
  • 1 teaspoon garlic granules, more to taste
  • 1/2 teaspoon fine sea salt, more to taste
  • Pinch black pepper, more to taste
  • 14.5 ounce can crushed tomatoes
  • 5 ounce can green chiles
  • 14.5 ounce can black beans
  • 2 cups fresh spinach
  • Optional: 1/2 cup shredded cheddar cheese
  • Chopped scallions, for garnish

Instructions

  1. In a skillet over medium heat, heat oil and add in garlic.
  2. Add in zucchini, peppers, carrots, and onion and let cook for 3-5 minutes, until veggies begin to soften.
  3. Add in turkey and coat with chili powder, paprika, garlic, salt, and pepper. Cook until turkey is brown and no pink remains.
  4. Add in tomatoes, green chiles, and black beans and mix to combine.  Reduce heat to a simmer for 5 minutes. Add in spinach and mix until wilted. Taste and adjust seasoning as desired.
  5. If adding cheddar cheese, sprinkle over the top and cover the skillet until cheese melts.
  6. Serve hot with chopped scallions over rice, cauliflower rice, or with tortilla chips!

 

 

This month my blogging ladies and I are showing you recipes to make using only ONE SKILLET. Yes, that’s right! Easy, light on the clean up, and delicious.

30-Minute Loaded Taco Skillet

Taylor made you a Mexican Sweet Potato Rice Bake

This one-pot chicken Mexican rice casserole uses sweet potato for extra creaminess! It’s a healthy, gluten free, 8 ingredient dinner for busy weeknights that is only 330 calories.

Gina made you a Turkey Skillet Mac and Cheese

This one-pot turkey skillet mac and cheese is like a grownup version of hamburger helper and a much healthier option than that boxed stuff. Filled with spinach, peppers, real cheddar cheese, on the table in just 30 minutes and easily made gluten-free too!

Brittany made you a Zucchini Noodle Shrimp Lo Mein

Dinner is done in less than 20 minutes with this quick and easy zucchini noodle lo mein. It’s loaded with shrimp and veggies for a low-carb protein packed meal that’s perfect for busy weeknights. Paleo and gluten-free.

Lindsay made you a Mediterranean Marinated Balsamic Pork Loin Skillet

This Mediterranean Marinated Balsamic Pork Loin Skillet with vegetables makes for an easy one pan meal! Healthy, Balanced, Paleo and ready 45 minutes. Feed your family with this Flavorful Mediterranean pork dish in a tangy balsamic sauce.


Harissa Chicken Stuffed Eggplant

You guys remember Mina Harissa, right? I’ve made Moroccan Cauliflower Poppers (a favorite side dish and easy crowd pleaser), and Chermoula Shrimp Kebobs using the amazing flavors of Harissa. It’s no secret I’m a fan of the flavor, and the simple 6-ingredient list (red chili pepper, red bell pepper, garlic, extra virgin olive oil, vinegar & salt). Perfection.

This dinner is… delicious, protein-packed, flavorful, packs a little kick, and loaded with veggies!Harissa Chicken Stuffed EggplantHarissa Chicken Stuffed Eggplant Harissa Chicken Stuffed Eggplant

Harissa Chicken Stuffed Eggplant

Preparation 10 min 2017-06-23T00:10:00+00:00 Cook Time 30 min 2017-06-23T00:30:00+00:00

Ingredients

  • 1 large eggplant
  • 2 tbsp extra virgin olive oil, separate
  • 3/4 lb. organic chicken breast, cubed small
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 cup mushrooms, chopped
  • 2 cups fresh spinach
  • 1 can diced tomatoes
  • 2 tbsp Mina Harissa sauce (I used the spicy red)
  • 1 tbsp fresh basil
  • 1 tsp garlic granules
  • Himalayan sea salt, to taste
  • Red pepper flakes, to taste

Instructions

  • Preheat oven to 375
  • Slice eggplant in half and scoop out the center, set aside for later use
  • Brush eggplant with olive oil and place on a lined baking sheet- bake for about 15 minutes, until softened
  • In a skillet heat other tbsp of oil and sauté garlic
  • Add in chopped onion, chicken, mushrooms, and the remaining eggplant, chopped
  • Cook until chicken is opaque
  • Add in tomatoes, mina, and spices
  • Add in spinach and mix until sautéed
  • Taste and adjust spices as desired
  • Place mixture into the eggplant bowls and bake for a remaining 10 minutes
  • Recipe Notes

  • The finer the chicken and veggies are chopped, the better!
  • You can buy Mina Harissa in various stores nationwide, along with on Amazon!

    Disclosure: This is a sponsored post. I was compensated  for the time spent developing this recipe. All opinions expressed on Lexi’s Clean Kitchen are always my own. My sponsors help make this blog possible!

    Harissa Chicken Stuffed EggplantWhat is your favorite way to use eggplant?

    Crock-Pot Asian Beef {with Paleo Rice Bowls}

    SAVORY SUNDAYSNow it really feels like winter. Reason one being that I am freezing writing this, two because I spent this weekend in New York visiting family & the snow affected some of our plans, and three that the holidays are quickly approaching. This time of year usually means the crock pot lives on the counter (well, at least once or twice a week that is)! 

    Here’s my suggestion: go out today, buy yourself some veggies, a cauliflower, and the meat- get home, throw the meat in your crock pot, and by dinner time this perfect comforting Sunday night dinner bowl will be sitting on your table! I really love this recipe.

    Crock-Pot Asian Beef

    Crock-Pot Asian Beef

    This dish got better and better as the days went on. I love leftovers! Meal prep is an essential part of my week. 

    Crock-Pot Asian Beef

     

    Crock-Pot Asian Beef & Paleo 'Rice' Bowls

    Ingredients

    • 2 lb grass-fed boneless chuck steak

    Marinade

    • 1/4 cup coconut aminos
    • 3 tbsp coconut sugar
    • 3 garlic cloves, crushed
    • 1 tsp sesame oil
    • 1/2 tsp ground ginger
    • 1/2 tsp Himalayan sea salt
    • 1/4 tsp freshly ground pepper
    • Optional: Red pepper flakes

    Paleo Rice Bowls

    • 1 head cauliflower
    • 2 garlic cloves, crushed
    • 2 tbsp extra-virgin olive oil
    • 1/2 tsp sesame seeds
    • 2 green onions, chopped
    • 1 red pepper, sliced
    • 1 onion, sliced
    • 2 cups broccoli
    • Optional: add any veggies you desire
    • 1/4 cup coconut aminos
    • 3 tbsp seasoned rice vinegar
    • 1/4 tsp red pepper flakes
    • Himalayan sea salt, to taste

    Instructions

    1. Place boneless chuck steak in crockpot
    2. In a bowl mix together marinade and pour over chuck
    3. Cook on high for 5 hours
    4. Remove from crock-pot and shred, discarding fat
    5. Grate or pulse cauliflower in food processor or with cheese grater
    6. In a pan heat 1 tbsp oil and 1 garlic clove for 30 seconds, add cauliflower rice and mix for 2-3 minutes
    7. Remove from heat and set aside
    8. Add 1 tbsp oil to pan along with last garlic clove
    9. Add in veggies and sauté for 5-8 minutes until translucent
    10. Add coconut aminos, seasoned rice vinegar, red pepper flakes, and salt
    11. Mix and let cook for 8 minutes
    12. Add in beef and let cook together for 5 minutes
    13. In a bowl, add cauli rice and then veggie/beef
    14. Garnish with sesame seeds and scallions

    Recipe Notes

  • You can mix up any vegetables you have on hand!
  • Crock-Pot Asian Beef

    Crock-Pot Asian BeefWhat is your favorite cozy crock-pot meal? Do you meal prep?

    Cauliflower Fried Rice

    Take out? No thanks! This guilt-free version of fried rice is so delicious that in my house the bowl actually got licked. I am also a big fan of this Cauliflower Fried Rice dish because it is high in protein and always makes enough leftovers to last us a few meals!

    Cauliflower Fried Rice

    Cauliflower Fried Rice

    Cauliflower Fried Rice

    Ingredients

    • 1 head cauliflower (I use a large one)
    • 1 onion, chopped
    • 2-3 carrot stalks, chopped
    • 1 cup frozen organic peas, chopped
    • 1 zucchini, chopped
    • 1 head broccoli, finely chopped
    • 2 tbsp extra virgin olive oil
    • 4 cloves garlic, crushed
    • 1/4 cup scallions, chopped
    • Handful of spinach
    • 4 organic eggs
    • 2 pieces organic boneless chicken breasts, diced (or protein of choice)
    • 1 tbsp garlic powder
    • 1 tsp onion powder
    • 1/2 tsp red pepper flakes (more to taste)
    • 3 tbsp coconut aminos, more to taste
    • 2 tbsp seasoned rice vinegar
    • 1/2 tsp Himalayan sea salt, more to taste
    • 1/2 tsp freshly ground pepper

    Instructions

  • 1. Using your food processor or cheese grater, pulse/grate cauliflower until rice consistency
  • 2. Cut up all veggies you're going to use and set aside
  • 3. In one pan, heat 1 tbsp oil and sauté 2 cloves crushed garlic, add in onions and sauté for 5 minutes, then add in the rest of your veggies (except for spinach) and mix well for 6-8 minutes
  • 4. Add in protein of choice and cook until fully cooked
  • 5. Add cauliflower rice to the pan and mix well, let cook for 5 minutes, stirring often.
  • 6, Make a hole in the center of your rice and put eggs in. Once scrambled in the center, mix in completely with the rice. Add scallions and mix again.
  • 6. Add garlic powder, onion powder, red pepper flakes, salt and pepper, seasoned rice vinegar, and coconut aminos and mix well
  • 7. Add spinach and mix until sautéed
  • 8. Taste and adjust spices as desired