Honey Chipotle Salmon & Shrimp Ceviche Recipe

In today’s post, I’m sharing 2 fabulous paleo recipes.  I love to cook and being paleo again really brings out the chef in me.  When I’m trying to eat clean all the time, it’s really important that the food I eat be delicious.  Some people say that isn’t a good relationship to have with food because I should just be eating to live but I just can’t stick to a healthy eating plan that doesn’t satisfy my tastebuds.  So if you’re like me, follow along to see all the recipes I love to eat!

Honey Chipotle Salmon

You need:

  • a pound and a half of wild salmon filet
  • 1 can of chipotle peppers in adobo sauce
  • 1/4 cup honey
  • 2 Tbsp soy sauce, gluten-free (or if you’re really strict, try coconut aminos)
  • zest of one orange
  • 1/4 cup fresh squeezed orange juice
  • 4 cloves of garlic, minced
  • 1/4 cup olive oil
  • 1/2 cup chopped cilantro
  1. Combine the adobo sauce to taste (save the peppers for something else), honey, soy sauce, orange zest, orange juice, garlic, olive oil, half the cilantro in a glass container or ziptop bag.  Mix well.  Taste it to see if you want to add salt or more adobo sauce.  Add the salmon, making sure to fully cover the fish with your marinade.  Refrigerate for no less than 2 hours, up to 8 hours.  Shake/mix it periodically.
  2. Preheat your oven to 400 degrees F.  Remove salmon from your container, place it in a roasting pan.  Pour the marinade over the fish.  Roast for about 25-30 minutes or until it’s done enough for you.
  3. Sprinkle with remaining cilantro. Enjoy with some leafy greens, baked sweet potato, or sweet potato hash!  Yum.


Shrimp Ceviche

You need:

  • 1 pound of cleaned, deveined shrimp
  • 1 red bell pepper, diced
  • 2 small/medium tomatoes, diced
  • 1 mango, diced
  • 1/2 red onion, diced
  • 1 jalapeno pepper, seeds removed, diced finely
  • 3/4 cup fresh squeezed lime juice
  • 1/4 – 1/2 cup fresh squeezed orange juice
  • 1/4 cup fresh squeezed lemon juice
  • 1-2 Tbsp red wine vinegar
  • 1/2 cup chopped cilantro
  • 2 cloves garlic, minced (optional)
  1. Bring a large pot of salted water to a boil.  Add your shrimp and blanch for 2-3 minutes.  I like to do this but some people don’t.  It’s really up to you.  I think it improves the color and texture of the shrimp.
  2. Combine all ingredients in a large bowl.  Mix it up well.  Let it sit in the refrigerator at least 4 hours but overnight is better.
  3. Enjoy with some slices of avocado.  Make sure you get some of the juice on the avocado 🙂


The best part about both these dishes, besides the awesome amounts of protein, is that they get better as they sit in the fridge.  My lunch the next day was fantastic.  I was so satisfied and I definitely did not feel like I was “eating clean” even though I was.  I added a few thinly sliced sweet plantains that I cooked in a small amount of coconut oil and…yeah.  It was tasty.

PhotoGrid_1391522457184Check out my Paleo board on Pinterest!

3 thoughts on “Honey Chipotle Salmon & Shrimp Ceviche Recipe

  1. Pingback: Clean Eating: An Introduction - Diary of a Real Texas Housewife

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