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Quicky and Easy Shrimp Ceviche

The final product... quick and easy, gluten-free shrimp ceviche.

I had a great dinner this weekend with my hubby and some lovely friends at Fonda San Miguel here in Austin.  Just wanting something light for dinner, I ordered the lobster ceviche and absolutely loved it.  While I’d love to make it at home, on a busy Tuesday night, shrimp ceviche seemed like the next best thing.  The prep time for this is crazy quick, and because you do quickly boil the shrimp, you only need about an hour to marinate before enjoying a yummy dinner.

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Cast-Iron Filet Mignon

Sliced Filet Ready for My Dinner Plate!

I have a confession to make. I have always been intimidated by the idea of cooking my own steak.  Pre-Paleo, I cooked primarily Italian fare and baked goods, with maybe some chicken here or there, but steak seemed like the domain of dads and steakhouses.  Earlier this year, I made the decision to conquer my fear of the steak (because let’s face it, steak is gooood).

For inspiration, I looked to Ina Garten… she has a recipe for steakhouse steaks with Roquefort chive sauce that inspired me to cook my own filets for the first time.  Now, here’s how I conquer the steak…

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Tahitian Poisson Cru

Poisson Cru

Poisson Cru in Tahiti (nope - I didn't make this one - it was the inspiration!)

This dish was a discovery from the incredible honeymoon trip my husband planned for us last November… we spent about 10 days in French Polynesia, visiting the islands of Tahiti, Moorea, and Bora Bora.  I can’t begin to describe how gorgeous French Polynesia is, and the food was even better.  There’s an incredible fusion of traditional, fresh island fare and classic French cuisine.  This was in my pre-Paleo days… not going to lie, I scarfed down the fresh French bread and butter offered with every meal.  A lot of it.

One of my favorite foods was the classic Tahitian dish, Possion Cru.  You can find poisson cru just about anywhere – from street vendors to fine restaurants, and it’s a delight for a sushi lover looking for a fresh meal.  When we returned, I immediately had to experiment and make it at home – it didn’t disappoint!

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