Genesis Healthy Heart Kitchen: Summer Shrimp Ceviche and Grilled Baja Fish Tacos

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Summer Shrimp Ceviche


1 1/2  lbs. shrimp (26-30) cooked, peeled, tail off

2 tbsp. lime juice

1 tbsp. minced garlic

1 cup cucumber diced

¾ cup red onion diced

1 cup mango diced

¾ cup jicama diced

2 tbsp. cilantro minced

1 cup pineapple juice

Salt &Pepper to taste


In a large mixing bowl, combine all ingredients and toss to coat with juices.  Store in a sealed container and allow to marinate for 2 hours in refrigerator.  Serve with healthier tortilla chip alternatives and enjoy!

Grilled Baja Fish Tacos

2 lbs. cod

4 cups green cabbage shredded

2 cups red cabbage shredded

1 cup distilled vinegar

3 tsps. Stevia

2 tsps. cracked black pepper

2 tbsps. minced raw garlic

2 cups chipotle pico de gallo

1 cups greek yogurt

3 tbsps. lime juice

2 tsps. stevia

2 tbsps. cilantro minced

8 flour tortillas


Combine vinegar, stevia, garlic and pepper in a medium mixing bowl stirring well.  Add both cabbages and allow to marinade while preparing cod.

Grill cod filets until light and flaky (outdoors on your trusty backyard bbq grill for best results!)

For the cilantro lime dressing, combine the yogurt, lime juice, cilantro and stevia in a small mixing bowl and whisk until a smooth consistency is achieved.

Heat flour tortillas on the grill, fill with cabbage mix and cod.  Top with chipotle pico de gallo and cilantro lime drizzle!  Enjoy a healthy and low-maintenance summer meal without heating up the kitchen!




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