4 Limes

1/2 Cup Coconut Milk

1/2 Dozen Shrimp Raw

1/2 Pound Wild Caught Rockfish (Pacific Cloud Seafood)

1 Jalapeno

1/4 Cup Red Onion

1/2 Cup Red Cabbage

1/2 Cup Cabbage

1 Daikon Radish

1/4 Cup Vegan Mayo

2 Tablespoons Curry

Cilantro

1 Avocado

Corn Taco Shells

Salt & Pepper

Chili Flakes

3tbsp Olive Oil (Domaine Lachaal)

I need to be straightforward with you all. This is the best thing I’ve ever made. I’m not just saying that, I could genuinely eat these every single day. I’m a huge fan of curry paired with the perfect blend of coconut and lime. It’s one of those flavor combinations I use over and over again. These tacos will transport you to a tropical destination in no time and they’re so light you could eat ten. I had 6 and had to cut myself off. Enough about how good they are, lets make them so you can taste for yourself.

Peel your shrimp if they still have skins and dice into cubes. Add them to a bowl and continue on to your rock fish. Rinse your rockfish and you’ll again want to dice them in cubes. Size is a preference thing, I prefer a bit smaller because I use smaller taco shells but it’s all up to you. Add those to the bowl as well adding a bit of salt and pepper. Cover the seafood in Lime Juice I used about five. Place in the fridge for one hour and at the half hour mark, drain a little lime juice so it’s about half filled with lime juice. Fill the rest with coconut milk. Place back in the fridge for remaining half hour. Your shrimp will turn pink and your seafood will be white and almost flaky looking.

In a seperate bowl add your shredded cabbage, red cabbage, sliced Daikon, sliced Red Onions and some salt and pepper. Mix in Your Vegan mayo so that everything is covered and sprinkle in curry. Feel free to add more or cut back on the curry, I always like to add more!

When your seafood is ready to eat drain the liquid and toss in a tablespoon of Domaine Lachaal Olive Oil, it’s unbeatable. Throw in diced avocado and cilantro. Chop some Jalapeno and add that in as well. Mix Together.

Heat up a pan with a small amount of your olive oil, just enough to grease the pan and heat your taco shells until they’re golden brown. Stuff with curry slaw and top with your Ceviche. Add some red chili flakes and dig in!