During our honeymoon in Maui we stayed at the incredible Andaz Resort and Spa, and our absolute favorite meal of the entire trip was conveniently located on site at the acclaimed Ka’ana Kitchen. According to their menu, Ka’ana means ‘to share,’ which is a very big part of traditional Hawaiian culture, and obviously a big influence on the Ka’ana Kitchen dinning experience. Serving up a handpicked selection of the best Maui has to offer, Ka’ana Kitchen stands out from your run-of-the-mill dinning experience, allowing you a taste of whatever you desire in a family-style setting. Their menu is completely farm-to-table, offering selections from local farmers, foragers and locavores, as well as procuring many of their ingredients from their own Ka’ana Farm. The carefully crafted menu is based upon seasonal ingredients, so it rotates frequently, but if you happen to stumble upon the Lobster Ceviche, do yourself a favor and order it. You will not regret it.
Now, why am I telling you about this particular dish some 3,000 miles away? Because my husband and I have been back home for just shy of three weeks today, and I am still, STILL hearing about the incredible Lobster Ceviche at Ka’ana Kitchen. I am pretty sure Ben would eat it every single day if the opportunity presented itself, but unfortunately for him, it isn’t looking likely. Next best thing that’s a little more wallet friendly? This easy to make, incredibly fresh Healthy Shrimp Ceviche.
***Please note that recipe includes time marinading.
- ½ lb. cooked shrimp; peeled and deveined
- 1 large, ripe avocado
- ¼ cup finely chopped red onion
- ⅓ cup chopped cilantro
- Pink Himalayan salt to taste
- Sriacha hot sauce to top (optional)
- Juice of ½ orange
- Juice of 3 limes
- Juice of 1 lemon
- 2 tsp. minced garlic
- 1 small jalapeño; seeded and finely chopped
- 1 tsp. organic horseradish or more to taste
- Pink Himalayan salt to taste
- Rinse shrimp thoroughly in strainer, then remove and discard tails.
- Shake to remove excess water and place shrimp in the the fridge to keep chilled.
- In a medium, non-reactive mixing bowl (stainless steel, enamel-coated or glass), squeeze the juice of ½ an orange, 3 limes and 1 lemon. Add in the minced garlic, finely chopped jalapeño and horseradish, and whisk thoroughly to mix.
- Chop up ¼ cup red onion and add it into your marinade mixture. Whisk to combine.
- Season with salt to taste and set mixture aside.
- Remove shrimp from the refrigerator and with a sharp knife, carefully cut each shrimp into about 3 separate pieces.
- Place your prepared shrimp into a medium/large non-reactive mixing bowl and pour marinade over the top. Stir to make sure each piece is thoroughly coated, then cover shrimp and return it to the fridge to marinade for about 30 minutes.
- While waiting, prepare your cilantro and avocado by cutting it into cubes.
- When ready, remove shrimp and stir in cubed avocado, chopped cilantro and pink Himalayan salt to taste. Let stand at room temperature for 15 minutes before serving. Garnish with additional cilantro and Sriacha hot sauce, if desired.