Shrimp Ceviche

• ½ pound shrimp
• 1 lime, juiced
• 1 chile serrano
• ¼ chili habanero or jalepeno
• 2 tablespoons cilantro, chopped
• 2 avocados
• ½ red onion, chopped fine

Marinate shrimp in lime juice for 2 hours till opaque in color. Add chopped chilis, cilantro, chopped avocados, and chopped onion. Add salt & pepper to taste. Place on bed of butter lettuce or on crispy taco or tostada. Serves 2.

Simple Cevice: 1 pound fish or shrimp or scallops, 1-2 limes juiced, cilantro, onion, tomato, chili. Marinate seafood a couple of hours in lime juice till opaque. Then add chopped vegetabels & chili to taste.

About the Cook
Holly Kuttner, NTP

I am a Nutritional Therapist Practitioner and Certified Birth & Postpartum Doula who provides personalized nutritional therapy in Emeryville, CA.

My approach to nutrition is highly individualized. I universally embrace traditional, whole foods that are seasonal, and mostly local. I use various assessment techniques of health history, food intake, neuro reflex point tenderness, muscle testing, and lab tests to gather information about your current health condition. With this information, I will come up with a nutritional plan to nurture balance and increase vitality. Although I am a firm believer in food as medicine and nourishment, I may recommend whole food supplements and movement to assist in achieving balance. I specialize in digestive issues, food allergies and balancing cholesterol.

Along with a health assessment and recommended health plan, I also provide many resources for clients such as suggested menu plans, recipes, shopping lists, cooking tips, local resources for organic restaurants, a listing of local products, a listing of books & websites for further insight, and more!
Go to http://www.nurturingbalance.org.