The heat of summer makes July the perfect month to experiment with tapas. Tapas are essentially small plates of food meant to be shared, often enjoyed with a beverage. Rather than eating a heaping entrée at one restaurant, the Spanish prefer to eat lightly, going from one establishment to another, trying a plate here and there — leading to the custom of “tapa-hopping.” This month’s recipes Shrimp Ceviche (see the full recipe below) and Herb Marinated Olives, Garlic-Sautéed Mushrooms, and Summer Sangria are available to members of our PreCODE and ReCODE programs and are a healthful yet delicious approach to tapas.  

Shrimp Ceviche


Our ceviche recipe takes the fear out of raw seafood by parboiling the shrimp before marinating it in an herb and garlic-infused lime juice with tomatoes, onions, cucumbers, and avocado. This refreshing and vibrant dish is perfect for warm weather and works well as a meal or tapa. Ceviche recipes can vary greatly, so you may want to explore the many different options that are, almost always, KetoFLEX 12/3 compliant.


● To deseed a whole tomato (which reduces lectins), cut through the center of the tomato, and then cut into quarters. Use a small knife and cut through the flesh at the top and pull out the seeds, or use a teaspoon to scoop the seeds out. If you are using cherry tomatoes, cut the tomatoes in half and squeeze out the seeds and pulp. This process also removes most of the liquid that can water down the ceviche. 

● To deseed your cucumber (which reduces lectins), quarter the cucumber lengthwise and then run a knife down the length of the cucumber, removing most of the seeds. To further reduce lectins, you can peel your cucumber and jalapeno.

● You can get rid of the strong taste of raw onions by soaking the sliced onion in ice water for 20 to 30 minutes or sprinkling with an acid like vinegar. You may not need to do this for this recipe because of the acid from the limes, but if you find that the onion is still too pungent for your taste, you should try this tip.


● 1 lb medium wild-caught shrimp, peeled and deveined
● 1/2 tsp lime zest
● 1/2 cup lime juice (approximately 4 limes)
● 1 cup tomatoes, USDA Organic (Roma or Cherry), chopped and seeded
● 1 cup cucumbers, chopped and seeded
● 1/2 cup red onions, chopped
● jalapeno, USDA Organic, finely chopped and seeded
● ¼ cup cilantro, minced
● 1/2 tsp sea salt
● 1/4 tsp cayenne pepper (optional)
● 1 large clove of garlic, minced
● 1/4 tsp cumin
● 2 medium avocados, diced just before serving
● High polyphenol extra virgin olive oil (EVOO) for drizzling


1. Put a pot of water on to parboil your shrimp. Prepare a bowl with ice water to place the shrimp in after boiling.

2. Place shrimp into boiling water and cook just until opaque and pink all the way through, about two to three minutes. Drain and place the shrimp into the ice water to stop them from cooking further.

3. When the shrimp have cooled, remove them from the ice bath and dry them thoroughly with paper towels.

4. Cut the shrimp into bite-sized pieces and place them into a large bowl and add the remaining ingredients, except the cucumber and avocado.

5. Toss the ingredients and refrigerate until ready to use from one to three hours.

6. Just before serving, add the diced cucumber and diced avocado.

7. Gently fold in the cucumber and avocado pieces and salt to taste.

8. Once the ceviche is plated drizzle generously with EVOO.

9. If desired, serve with toasted Seite Grain-Free Tortillas.


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