Shrimp Ceviche

Today I made a delicious shrimp dish that was so fresh, combined with veggies and a little brown rice it's a high protein, low carb dish that tastes amazing!

For the Spanish rice: (best to cook this in advance and use for other recipes and dishes)

1 can (14.8oz) undrained diced tomatoes
2-3 cups water or broth of your choice
1 Tbs. olive oil/coconut oil (I just used coconut oil spray)
1/2 bell pepper
1/2 large onion
2 cloves of garlic
1-1/2 cups short grain brown rice
1/8 tsp. cayenne pepper (optional)

Drain tomatoes, reserving liquid. Add liquid and enough water or broth to make 3 cups liquid; set aside.  Heat oil in a heavy saucepan with a tight fitting lid.  Add bell pepper, onion and garlic; saute briefly. Add rice and cayenne; stir for a minute or two.  Add the 3 cups reserved liquid and bring to a boil.  Reduce heat to low, cover and simmer 30 minutes.  Add tomatoes.  Cover and continue cooking 20 minutes or until rice is fluffy. Makes approximately 5 cups of cooked Spanish rice.  Can be used for many dishes over the next few days.

For the Shrimp Ceviche:

4 oz. cooked shrimp
small bunch of cilantro
half of a small red onion
1 clove of garlic
juice of 1/2 lime or more if you like
1/4 avocado

1/2 tomato diced or 1/2 cup cherry tomatoes
salt and season to taste.

Combine all ingredients in a bowl with the shrimp and toss together.

(While making the broccoli refrigerate the shrimp so that the flavors mingle well)

Steamed broccoli:

saute 1 cup of broccoli in coconut oil for a few minutes until bright green
Add water; cover with lid and let steam for about 3 min. until tender.

Add 1/3 cup Spanish rice to the broccoli until mixed well and heated through.  (I had my Spanish rice already prepped so it was cold when I added it to the broccoli.)

Place Spanish rice and broccoli in a bowl and top with the shrimp ceviche.