Thai Shrimp Ceviche

Thai Shrimp Ceviche 
This Thai Dish Is Not Short On Flavor!
Difficulty: Easy
Prep Time: 1-2 hours
Cooking Time: No cooking required

Freshest Of Ingredients Is Key To A Great Ceviche!

Ingredients
1 dozen raw medium shrimp, peeled & deveined
juice of 1 lemon
juice of 1 lime + zest
1 tbsp Ponzu sauce
1 tsp Sriracha sauce
1 tbsp Mirin
1 tsp palm sugar
1/4 cup coconut water
1 tsp fresh ginger, minced
1 garlic clove, sliced thin
2 tbsp cilantro leaves, chopped
1/4 cup sweet mini pepper, sliced
1/4 cup red onion, small dice
3/4 cup English cucumber, diced
3/4 cup mangoes, diced
2 tbsp green onions, sliced
1 tbsp peanuts or Macadamia nuts, bits + garnish
1/2 cup avocado, diced
1 tsp jalepeno pepper or Thai chilies, minced (optional)
12 savory rice thins
salt

Cooking Tools

Small mixing bowl

Having Lime Trees Saves Me A Trip To The Grocery Store!

Directions
In a mixing bowl, whisk together lemon juice, lime juice, lime zest, Ponzu, Sriracha, Mirin and palm sugar.  Place raw shrimp in the marinade and toss.  cover with plastic wrap and place inside the refrigerator for 1-2 hours+ to allow for the raw shrimp to cook in the citrus acid.  The shrimp should be opaque in color.  Place rest of the ingredients (except the rice thins) into the shrimp with marinade and toss. Place back in the refrigerator for additional 15 minutes. Place in serving bowl and garnish with some macadamia nuts and serve with savory rice thins.
Serves 2

Shrimp And Scallop Ceviche

Shrimp And Scallop Ceviche
Difficulty: Easy

Ingredients
1/2 lb. cleaned and deveined medium raw shrimp (blanch for 1 minute) then cooled
1/2 lb. raw bay scallops
juice of 2 lemons
juice of 2 limes
2 tbsp olive oil
1/2 tsp of garlic pressed
1/4 cup red onion diced
1/4 cup fresh cilantro chopped
1 cup red grape tomato halved
1 cup yellow grape tomato halved
1 cup avocado chopped
salt

Directions
In a shallow bowl, squeeze the lemon and lime juice and place the shrimp and scallops in with the juice and toss. ( the citric acid will cook the shrimp and scallops)  Place in refrigerator for 1 hour or until the shrimp and scallop becomes opaque.  Once the seafood is cooked, toss in the rest of the ingredients and let it marinade for additional 30 minutes before serving.
Cook's Note: Cut the avocado right before tossing into the mixture or it will start to turn brown.
Serves 4 to 6