Ceviche Salad with Thai Lime and Basil Sauce

I love to make a light lunch and have a cooked dinner- it follows my light to heavy mentality as far as daily digestion. This ceviche salad is a very colorful, nutrient-packed, easy dish that will give you dose of sweet + spicy.

What You Need:

makes 1 salad

  • 1/2 grapefruit, peeled + chopped
  • 3 scallions, sliced
  • 1 small avocado, chopped
  • 1 TB jalapeno, chopped
  • 1/2 cup lean seafood: crab, shrimp, ahi tuna, salmon
  • 1 cup purple cabbage, shredded
  • bit of pickled ginger
  • Thai Lime + Basil Sauce
    • 2 TB Bragg’s liquid aminos or gluten-free, low sodium soy sauce
    • 1 TB fish sauce
    • 3 TB brown sugar
    • 3 TB lime juice
    • 1 tsp cornstarch
    • 1 bunch fresh basil leaves – mixed in after
    • optional: 1 Thai chili, chopped (spicy)

To Make:

  1. Simply chop all of the ingredients for the salad + plate with the fish.
  2. Then mix the sauce together in a bowl- whisk until thickened- top the ceviche with it + enjoy!