DIY Mackerel Ceviche with Rocket paleo recipe-min

DIY Mackerel Ceviche with Rocket (Paleo)

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If you’ve never made ceviche before, now is the perfect time to give it a go. This DIY Mackerel Ceviche with Rocket is a light, refreshing, and incredibly healthy dish that fits beautifully into a Paleo lifestyle. It may look like something you’d only find in a fine dining restaurant, but don’t be intimidated—it’s surprisingly simple to prepare at home.

Ceviche is a traditional Latin American dish where fish is “cooked” using the acid in citrus juice, typically lime or lemon. Despite being uncooked in the conventional sense, the acid denatures the proteins in the fish in a process similar to cooking with heat. The result is tender, tangy, and bursting with flavour. Unlike sushi, which uses raw fish, ceviche is cured and safe to eat when prepared properly with fresh ingredients.

For this recipe, we’re using fresh mackerel, which is rich in omega-3 fatty acids and has a bold flavour that pairs perfectly with the sharpness of citrus and the peppery bite of rocket. If you’re near a fishmonger or coastal market, look for the freshest mackerel available. The quality of the fish will define the final flavour and texture of your ceviche.

DIY Mackerel Ceviche with Rocket paleo recipe-min
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5 from 1 vote

DIY Mackerel Ceviche with Rocket

A fresh and zesty ceviche featuring mackerel marinated in lime juice, chillies, and spring onions, served with peppery rocket. Perfect for a light and refreshing lunch.
Prep Time10 minutes
Marinating Time10 minutes
Total Time20 minutes
Course: Lunch
Cuisine: Fusion, Latin American
Keyword: fresh fish recipe, Mackerel ceviche, paleo ceviche, quick lunch
Servings: 2 Serves
Calories: 250kcal
Cost: $15

Equipment

  • Resealable Plastic Bag

Ingredients

  • 2 large mackerel fillets
  • Juice of 1 large lime
  • 1 tablespoon olive oil
  • 2 red chillies deseeded and finely chopped
  • 2 spring onions trimmed and finely chopped
  • Sea salt
  • Black pepper
  • A handful of fresh rocket

Instructions

  • Prepare the Mackerel: Slice the mackerel into thin strips. Place in a resealable plastic bag.
  • Marinate the Fish: Toss in the lime juice, chilli, spring onion, and olive oil. Season with salt and pepper, and shake well. Allow to stand for 10 minutes.
  • Serve: Remove from the bag and serve with plenty of fresh rocket.

Notes

  • Use the freshest mackerel you can find for the best flavour.
  • Adjust the amount of chilli to your heat preference.
  • Serve immediately after marinating for the best texture and taste.

Why Mackerel?

Mackerel is an oily fish known for its high levels of healthy fats, particularly omega-3s, which are essential for brain health, heart function, and reducing inflammation. It also contains vitamin D, selenium, and B vitamins—nutrients that are often lacking in modern diets. When combined with vitamin C-rich citrus juice, this recipe becomes a powerhouse of essential nutrients.

Its firm flesh and bold flavour make mackerel a great choice for ceviche, standing up well to the acidity of the marinade. It’s also relatively inexpensive compared to other fish used in ceviche, such as snapper or kingfish, making it a smart and sustainable option.

Is Ceviche Safe?

One of the most common questions about ceviche is whether it’s safe to eat. The answer is yes—if you start with very fresh fish and follow safe preparation practices. The citrus juice used in the recipe does not kill all bacteria or parasites, but it does denature the proteins in the fish, giving it a firm, opaque appearance similar to traditional cooking. For added peace of mind, you can freeze the fish for at least 24 hours before making ceviche, which helps eliminate any potential parasites.

If you’re buying fish specifically for this recipe, let your fishmonger know you’re making ceviche. They’ll often help you choose the freshest fish and may even fillet and skin it for you on request.

Key Ingredients and Their Benefits

Let’s take a closer look at what goes into this recipe and why each component plays an important role in both flavour and health:

  • Fresh mackerel: High in protein and omega-3 fatty acids, it forms the base of this dish.
  • Lime juice: Provides the acidity needed to cure the fish and adds a bright, tangy flavour.
  • Red onion: Offers a bit of crunch and a subtle sweetness to balance the acidity.
  • Chilli: Adds heat and complexity. Adjust the quantity to suit your spice tolerance.
  • Coriander (optional): Brings freshness and a herbal note that brightens the dish.
  • Rocket (arugula): The peppery greens add a crisp, bitter edge that contrasts beautifully with the tender fish.

This combination creates a well-balanced plate that feels vibrant and light, yet deeply satisfying.

Tips for Perfect Ceviche

To make the most out of your ceviche, here are a few essential tips:

  • Use the freshest fish possible: Ceviche is only as good as the fish you use. If it smells “fishy,” it’s not fresh enough.
  • Marinate just long enough: You don’t need to leave the fish in the citrus for hours. About 10–20 minutes is usually enough for thin slices or small cubes. Any longer and the fish can become mushy.
  • Use non-reactive bowls: Citrus juice can react with metal, so use glass or ceramic for marinating.
  • Slice evenly: This ensures the fish cures at the same rate, avoiding over- or under-cured bits.

Customising the Recipe

This mackerel ceviche is delicious as-is, but it’s also easy to customise to your taste. Here are some ideas to experiment with:

  • Try different citrus: A mix of lime and orange juice adds sweetness and depth.
  • Add avocado: Cubed avocado brings creaminess and extra nutrients.
  • Swap in other herbs: Mint, basil, or dill can offer new flavour profiles.
  • Include cucumber: For extra crunch and a cooling contrast to the chilli.

You can also switch the fish if mackerel isn’t available. Try snapper, kingfish, trevally, or even scallops or prawns. The key is using seafood that is very fresh and firm in texture.

What to Serve with Mackerel Ceviche

This dish is perfect as a starter or light main. Here are some Paleo-friendly ways to serve it:

  • On a bed of rocket: As featured in the recipe, rocket adds peppery bite and freshness.
  • With plantain chips: Thin, crispy plantain slices provide a satisfying crunch.
  • Wrapped in lettuce leaves: Great for handheld bites or party appetisers.
  • With roasted sweet potato slices: For a heartier, slightly sweet contrast.

Ceviche also pairs wonderfully with iced herbal tea, sparkling water with lime, or even kombucha for a refreshing, gut-friendly drink option.

Storing and Safety

Ceviche is best served fresh, shortly after preparation. However, if you have leftovers, store them in an airtight container in the fridge and consume within 24 hours. The acidity continues to “cook” the fish, so over time the texture can become less appealing. Do not freeze ceviche once it has been marinated, as it will degrade the texture further.

Is Ceviche Paleo?

Absolutely. This dish is made from whole, unprocessed ingredients and fits well within Paleo guidelines. It’s free from grains, dairy, legumes, and refined sugar. More than that, it embodies the core of the Paleo ethos: nutrient-dense, seasonal, and satisfying food that connects you with ancestral ways of eating.

It’s also a great way to incorporate more omega-3-rich fish into your diet, which is often missing from modern eating patterns. The fresh herbs, chillies, and vegetables provide antioxidants and phytonutrients, helping to support your overall wellbeing.

Final Thoughts

If you’ve been curious about ceviche but felt too intimidated to try it, this DIY Mackerel Ceviche with Rocket is the perfect starting point. It’s simple, quick, and bursting with flavour, not to mention incredibly good for you. The balance of tangy citrus, fresh herbs, and naturally oily fish creates a dish that feels luxurious while still being rooted in clean, whole ingredients.

Whether you’re looking to impress guests, add variety to your weekly meals, or simply explore something new, ceviche offers a rewarding experience. And once you’ve made it once, you’ll find yourself making it again and again with different variations and twists.

Have you made your own ceviche before? Did this recipe change your mind about eating raw or semi-raw fish? Let us know in the comments—we’d love to hear your take. For more Paleo seafood recipes, be sure to check out my Seafood Chowder recipe for another fresh and nourishing meal idea.

DIY Mackerel Ceviche with Rocket paleo recipe-min

Paleo Diet Primal Recipe Sri Lankan King Prawn Curry

Sri Lankan King Prawn Curry – Paleo Version

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Rich in culture, history, and deeply layered flavour, Sri Lankan cuisine is one of South Asia’s best-kept culinary secrets. This Sri Lankan King Prawn Curry draws on the island’s centuries-old spice trade and abundance of fresh seafood to deliver a dish that’s both vibrant and comforting. For lovers of bold, spicy food, this recipe is an absolute must-try.

Located in the Indian Ocean, Sri Lanka has long been at the crossroads of international trade. Its strategic position made it a melting pot of culinary traditions from traders across Asia, Africa, and Europe. Today, this influence can still be tasted in the unique combination of spices and ingredients used in everyday Sri Lankan cooking. Think cinnamon, cardamom, turmeric, mustard seeds, chilli, and curry leaves—all working in harmony to create rich and deeply aromatic meals.

This particular prawn curry is one of the many iconic dishes born from that legacy. Made with juicy king prawns and your choice of vegetables simmered in a rich coconut-based sauce, it’s as satisfying as it is easy to prepare. Whether you’re new to Sri Lankan food or already a fan, this Paleo-friendly version stays true to traditional flavours while using whole, natural ingredients that nourish your body.

Paleo Diet Primal Recipe Sri Lankan King Prawn Curry
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5 from 1 vote

Sri Lankan King Prawn Curry

A fragrant and spicy curry featuring king prawns and a blend of Sri Lankan spices, making for a delightful and enchanting dish. Serve with a light salad or cauliflower rice for a more substantial meal.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dinner
Cuisine: Sri Lankan
Keyword: King prawn curry, seafood curry, spicy prawn curry, Sri Lankan curry
Servings: 4 Serves
Calories: 350kcal
Cost: $30

Equipment

  • Large heavy-based pan

Ingredients

  • 500 g raw tiger prawns shells off
  • 2 large courgettes/zucchini finely sliced
  • 2 tbsp coconut oil
  • 2 medium red onions finely chopped
  • 3 birds eye chillis for a medium-hot curry, chopped and deseeded
  • 1 tsp ground coriander
  • 1 tsp fenugreek powder
  • ½ tsp cumin
  • ½ tsp fennel seeds crushed
  • ½ tsp cardamom pods crushed
  • ½ tsp cinnamon
  • 3 curry leaves
  • 3 pandan leaves
  • 3 cloves of garlic crushed
  • 4 cm fresh ginger grated
  • 1 x 400ml can coconut milk
  • Juice of 2 limes
  • Small handful fresh coriander to serve

Instructions

  • Prepare the Prawns: Rinse the tiger prawns, then toss in the juice of 1 of the limes. Season with a little black pepper, then sauté for 4 – 5 minutes until coloured. Set aside.
  • Sauté the Aromatics: Heat the remaining coconut oil in a large pan over medium heat. Fry the red onions for 2 – 3 minutes until softened, then add the garlic, chilli, and ginger, and cook for another 2 – 3 minutes.
  • Add the Spices: Toss in all of the ground spices, stir and simmer gently for a final 2 – 3 minutes.
  • Combine Ingredients: Add the coconut milk and about 200ml water to the onions and spices. Stir in a little salt and pepper, then add the king prawns and courgette slices. Cover and simmer for 20 minutes.
  • Finish the Curry: Remove the curry from the heat, then stir in the fresh coriander and remaining lime juice to serve.

Notes

  • Adjust the amount of chilli to your preferred heat level.
  • Feel free to add other vegetables you have on hand for added variety.
  • Serve with cauliflower rice or a light salad for a complete meal.

Why King Prawns?

King prawns are a great source of lean protein and contain vital nutrients like selenium, vitamin B12, iodine, and zinc. Their meaty texture makes them perfect for curry dishes, as they hold up well to bold flavours without overcooking quickly like smaller shrimp.

Seafood is a staple of Sri Lankan cuisine, and prawns in particular are a favourite. They absorb spice beautifully and pair exceptionally well with the creamy richness of coconut milk, a classic base in island curries. If you can’t find king prawns, feel free to substitute with tiger prawns, peeled shrimp, or even firm white fish like snapper or cod.

The Importance of Sri Lankan Spices

What sets Sri Lankan curry apart from other South Asian styles is the generous use of deeply toasted and ground spices. Toasting whole spices before grinding intensifies their aroma and adds a slightly smoky undertone. Common spices include:

  • Turmeric: Offers anti-inflammatory benefits and gives the dish a golden hue.
  • Mustard seeds: Add a sharp, peppery flavour and crackle when heated in oil.
  • Coriander and cumin: Provide earthiness and depth.
  • Cardamom and cinnamon: Bring a gentle sweetness and warmth.
  • Chilli: Packs the punch. Adjust according to your heat preference.

If you’re curious about building a spice pantry, have a look at this round-up of essential herbs and spices to include in your Paleo kitchen.

Choosing Your Vegetables

This recipe calls for courgettes (zucchini), which soften beautifully in the sauce while absorbing its flavours. However, feel free to substitute based on what’s in season or what you have in the fridge. Good alternatives include:

  • Sliced aubergine (eggplant)
  • Green beans or snake beans
  • Cauliflower florets
  • Baby spinach or kale added at the end
  • Diced sweet potato or pumpkin for a heartier version

Whatever you choose, try to cut vegetables to a uniform size so they cook evenly alongside the prawns.

To Serve: Keep It Paleo

Traditionally, Sri Lankan curry would be served with rice and sambals. For a grain-free Paleo option, you can serve this curry with a generous helping of cauliflower rice. It soaks up the sauce well and keeps the dish light and nutrient-dense.

Alternatively, pair with a crisp green salad dressed simply with lemon juice and olive oil to contrast the richness of the curry. You can also add a dollop of coconut yoghurt on the side for a refreshing cooling element, especially if you're using a heavy hand with the chilli.

Onion Types and Flavour Balance

While the recipe traditionally uses yellow or brown onions for their mellow sweetness, red onions can be used in a pinch. That said, not all onions are equal in flavour. Red onions are slightly sharper and more pungent when raw, but they mellow when cooked. If using red onions, consider slicing them a little finer or giving them extra cooking time to balance the dish.

To get the most from your ingredients, try learning when to use different onions in your meals. For more insights, check out the recipe archive for Paleo dishes using a variety of flavour-building techniques.

Tips for the Perfect Sri Lankan King Prawn Curry

  • Don’t overcook the prawns: They only need a few minutes. Add them near the end to avoid rubbery texture.
  • Use full-fat coconut milk: This gives the dish its creamy texture. Light versions can be watery and less satisfying.
  • Toast your spices: This small step unlocks more flavour and gives your curry an authentic depth.
  • Let the curry rest: A few minutes off the heat allows flavours to meld and intensify.

Storing and Reheating Leftovers

This curry stores beautifully, and the flavour only deepens with time. Here’s how to keep it fresh:

  • Fridge: Store in an airtight container for up to 3 days.
  • Freezer: Best to freeze before adding prawns. The sauce can be made in advance and frozen for up to 3 months. Defrost, reheat, and then add prawns fresh.
  • To reheat: Warm gently on the stove. Avoid boiling once the prawns are added, as they can become tough.

Batch cooking the sauce base without the seafood is a great idea if you’re short on time. Simply thaw and add seafood just before serving for a quick, nutritious dinner.

Is This Curry Paleo-Friendly?

Absolutely. This dish is naturally grain-free, legume-free, and dairy-free. It uses whole food ingredients and relies on healthy fats and high-quality protein. It’s a perfect example of how Paleo meals can be both exciting and globally inspired. You’ll be enjoying authentic Sri Lankan flavour without compromising your health goals or dietary guidelines.

Final Thoughts

Making a curry from scratch may seem intimidating, but this Sri Lankan King Prawn Curry is a great entry point into the world of homemade curries. It’s straightforward, versatile, and packed with nutrients. From the bold spice blend to the rich coconut sauce and tender prawns, every bite offers something memorable.

Whether you’re cooking for one or feeding a family, this recipe is sure to impress. Plus, it’s a great conversation starter if you’re looking to explore more global cuisine while sticking to clean, Paleo-friendly eating.

If you try this curry, I’d love to hear how it turned out. What vegetables did you add? Did you use a different protein? Share your variations in the comments below. And for more globally inspired Paleo meals, don’t forget to sign up for the newsletter and follow along on social media.

Paleo Diet Primal Recipe Sri Lankan King Prawn Curry

Smoked Mackerel with Fresh Beet Slaw paleo lunch recipe

Smoked Mackerel with Fresh Beet Slaw

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I just love making my own ‘slaw’ – they’re quick to prepare, incredibly versatile, and perfect to keep in the fridge for days when time is short but healthy eating is still a priority. Whether you need a side dish, a main salad, or something vibrant to brighten up a lunchbox, homemade slaw is a great option. This particular variation features raw beetroot, which gives it a deep ruby colour and earthy sweetness. It looks as good as it tastes and makes a stunning addition to any Paleo plate.

Paired with smoked mackerel, this beet slaw transforms from a simple salad to a satisfying meal. The mackerel not only adds a smoky, savoury contrast to the sweetness of the beetroot but also provides a fantastic source of protein and beneficial omega-3 fatty acids. It’s one of those simple dishes that feels more special than the effort it requires, making it ideal for a midweek lunch or an easy dinner that won’t leave you feeling sluggish.

If you’re looking for fresh lunchbox inspiration or want a colourful side to accompany your grilled meat or fish, this recipe is one to bookmark.

Smoked Mackerel with Fresh Beet Slaw paleo lunch recipe
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5 from 1 vote

Smoked Mackerel with Fresh Beet Slaw

This Smoked Mackerel & Beet Slaw is a refreshing and nutritious Paleo lunch option. Easy to prepare and packed with vibrant flavours, it's perfect for meal prepping and keeping in the fridge for a quick, healthy pick-me-up.
Prep Time20 minutes
Cook Time17 minutes
Total Time37 minutes
Course: Lunch
Cuisine: Fish, Paleo
Keyword: Healthy Slaw, Paleo Lunch, Smoked Mackerel Beet Slaw
Servings: 4 serves
Calories: 350kcal
Cost: $15

Equipment

  • Mixing bowl
  • Large Bowl
  • Grater
  • Chopping Board

Ingredients

  • 2 strips smoked mackerel

For the Slaw:

  • 2 raw beets
  • 4 medium carrots
  • ¼ red cabbage
  • ¼ white cabbage
  • 2 green apples
  • Handful pumpkin seeds
  • Handful flaked almonds
  • 75 ml red wine vinegar
  • 40 ml olive oil
  • Sea salt to taste

Instructions

  • Prepare the Slaw: Chop both cabbages as finely as possible. Grate the carrots, beets, and apples, and combine all in a large bowl.
  • Make the Dressing: In a separate bowl, combine the red wine vinegar and olive oil. Gradually stir this dressing into the slaw mixture until well combined.
  • Add Crunch: Mix in the pumpkin seeds and flaked almonds. Season to taste with sea salt.
  • Store Properly: Cover the slaw with clingfilm and store it in the fridge. The flavours will develop over 3-4 days, making it even more delicious.
  • Serve with Mackerel: When ready to serve, add the slaw to your lunchbox with 2 good-sized strips of smoked mackerel per portion. Remove the bottom skin if preferred. Ensure the lunchbox lid is tightly sealed to avoid leaks.

Why Beetroot is a Slaw Game-Changer

Beetroot often gets overlooked in raw preparations, but when shredded, it brings both a pleasing crunch and a natural earthy sweetness that balances perfectly with acidic dressings and creamy elements. Nutritionally, it’s a powerhouse. Beets are rich in folate, manganese, potassium, and antioxidants, including betalains – the compounds responsible for their bold colour. They’re known for their anti-inflammatory and detoxifying properties, and they support heart health and stamina, which is especially useful if you’re active or trying to get more from your workouts.

Unlike traditional coleslaw, which is often weighed down by mayonnaise or sugar-laden dressings, this Paleo version keeps things clean. You get all the flavour and texture with none of the dairy, refined sugar, or processed oils. And best of all, it’s just as creamy and satisfying – but in a much more nourishing way.

Benefits of Smoked Mackerel in Your Diet

Smoked mackerel is a brilliant addition to your Paleo kitchen. It’s ready to eat, full of flavour, and loaded with nutrients. High in omega-3 fatty acids, it helps support brain function, heart health, and reduces inflammation. For anyone following a Paleo lifestyle, prioritising healthy fats is key, and oily fish like mackerel tick all the boxes.

In this recipe, the rich and smoky fish contrasts beautifully with the crisp and colourful slaw. The result is a complete meal that’s light yet satisfying and hits all the macronutrient targets you need – healthy fats, protein, fibre, and plenty of vitamins and minerals.

How to Customise Your Slaw

This recipe is incredibly flexible, and that’s one of the reasons I love it so much. Once you get the hang of making slaw, it becomes second nature to mix it up depending on what you have in the fridge. Here are a few ideas to adapt it:

  • Switch the protein: If smoked mackerel isn’t your thing, try canned wild salmon, grilled chicken, or even boiled eggs for a vegetarian option.
  • Add herbs: Fresh dill, parsley, or coriander can lift the flavours and make everything feel even more fresh.
  • Include crunch: Add some finely sliced red cabbage, fennel, or carrot to mix up the texture and boost the veg content.
  • Try different dressings: While this slaw works beautifully with a citrusy, olive oil-based dressing, you can also try tahini, apple cider vinegar, or even a drizzle of coconut milk for a creamy finish.

Meal Prep and Storage Tips

This beet slaw holds up well in the fridge for several days, making it an ideal meal prep option. In fact, the flavours develop and meld even more if left overnight, so you may find it tastes better the next day. If you’re planning to eat it across a few days, store the slaw and smoked mackerel separately to keep everything fresh.

Portion into containers for a grab-and-go lunch, or keep the slaw as a base and change up your protein topping each day to keep things interesting.

Serving Suggestions

This slaw is brilliant on its own, but if you’re putting together a fuller plate or entertaining guests, it also works well with:

  • Grilled lamb chops or steak – the sweetness of the beetroot complements rich red meat
  • BBQ prawns or scallops for a lighter seafood twist
  • Roasted sweet potato wedges for a more filling meal
  • A slice of Paleo seed bread for extra texture and crunch

It also makes a gorgeous side dish for summer gatherings, especially when you want to offer something that looks impressive without spending hours in the kitchen.

Make it a Crowd-Pleaser

The recipe below yields around four generous servings, but it can easily be scaled up. It’s a great option if you’re feeding a group, heading to a potluck, or prepping meals for a busy week. If you’re serving a family, you might want to double up – leftovers rarely last long.

The colours are striking, and it always catches people’s eye at the table. It’s the kind of dish that gets people asking for the recipe.

Why This Recipe Works So Well

There’s a reason this dish has become a staple for me. It’s quick to prepare, deeply nourishing, and adaptable to so many situations. Whether you’re looking to boost your veggie intake, get more oily fish into your diet, or just want something that feels like more than “just a salad,” this ticks all the boxes.

It’s also ideal for those busy weeks when you need something fast but still want to feel good about what you’re eating. Ten minutes of prep, and you’ve got something delicious, colourful, and satisfying ready to go.

Get Creative with Your Own Slaw

Have you got your own slaw recipe? Maybe you like a North African spin with cumin and coriander seeds? Or perhaps you’ve got a go-to mix of crunchy veg and creamy dressing? If so, I’d love to hear about it. You can check out my North African Carrot Slaw for inspiration if you're looking to branch out with new flavours.

That’s the beauty of Paleo recipes like this – they’re a base, a starting point, and a chance to be creative while sticking to wholesome, real ingredients.

Final Thoughts

This vibrant and nutritious slaw paired with smoked mackerel is perfect for a healthy Paleo lunch. The raw beets add a beautiful colour, while the smoked mackerel provides a rich source of protein and omega-3s. Additionally, enjoy the refreshing crunch and the delightful blend of flavours that develop over time.

Do you have your own slaw variations? I’d love to hear about your favourite combinations in the comments below!

Smoked Mackerel with Fresh Beet Slaw paleo lunch recipe

Paleo Lunch Box – Prawn, Mango and Spicy Guacamole Collard Wraps recipe

Prawn, Mango & Guacamole Collard Wraps (Paleo Lunch Idea)

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If I’m heading out for the day and need to take a packed lunch, a Paleo-friendly wrap is almost always my go-to. They’re quick to put together, easy to transport, and the possibilities for filling combinations are endless. In this version, I’ve used collard leaves as the wrap base, which are incredibly sturdy, hold up well in transit, and add a subtle earthy taste that pairs beautifully with the sweet, spicy, and creamy ingredients tucked inside.

With fresh prawns, juicy mango, and creamy guacamole wrapped in a collard leaf, this recipe brings together contrasting textures and vibrant flavours in every bite. There’s savouriness from the prawns, sweetness from the mango, creaminess from the avocado, and a gentle kick from lime and chilli. It’s light, refreshing, and incredibly satisfying — a perfect example of how eating Paleo doesn’t mean sacrificing taste or convenience.

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5 from 1 vote

Recipe - Paleo Lunch Box – Prawn, Mango and Spicy Guacamole Collard Wraps

Enjoy these refreshingly spicy prawn, mango, and guacamole collard wraps. A perfect Paleo-friendly lunch that's easy to make and bursting with flavour.
Prep Time15 minutes
Total Time15 minutes
Course: Lunch
Cuisine: Paleo
Keyword: Spicy Prawn Mango Guacamole Collard Wraps
Servings: 4 Serves
Calories: 250kcal
Cost: $20

Equipment

  • Chopping Board
  • Mixing bowls
  • Cocktail sticks

Ingredients

  • 300 g cooked and peeled prawns
  • 1 large ripe mango, diced
  • 10 cherry tomatoes quartered
  • 1 carrot grated
  • 2 ripe avocados
  • Zest and juice 1 lime
  • 6 spring onions
  • 1 red chilli deseeded and finely chopped
  • 1 clove garlic crushed
  • Salt and black pepper to taste
  • 4 x large collard leaves

Instructions

  • Prepare the Filling: In a bowl, toss together the prawns, diced mango, quartered tomatoes, and grated carrot.
  • Make the Guacamole: In a separate bowl, mash the avocados with lime zest and juice, chopped spring onions, finely chopped chilli, and crushed garlic. Season with salt and black pepper to taste.
  • Assemble the Wraps: Lay the collard leaves flat on a chopping board. Divide the prawn filling evenly among the four leaves, then add a generous spoonful of guacamole on top of each.
  • Roll the Wraps: Carefully roll up the collard leaves to form wraps. Secure them with cocktail sticks to hold them together.
  • Serve: Enjoy immediately or pack for a delicious and healthy lunch on the go.

Why Collard Leaves Make the Best Paleo Wraps

When it comes to ditching conventional wheat-based wraps, collard leaves are a standout option. They’re strong enough to hold substantial fillings, flexible enough to roll, and naturally packed with nutrients. Rich in vitamins A, C, and K, as well as calcium and fibre, they’re far more than just a container — they’re a healthy upgrade that complements your meal without getting in the way of the flavours inside.

Unlike some leafy alternatives (looking at you, iceberg lettuce), collards don’t fall apart or turn soggy. You can steam or blanch them lightly for easier rolling, or use them raw if you prefer a bit of crunch. Either way, they make for a portable, Paleo-perfect lunch option that holds up beautifully in your lunchbox or cooler bag.

The Magic of Prawns, Mango, and Guacamole

Let’s talk about what’s inside. This wrap isn’t just healthy — it’s packed with contrasting flavours and textures that make it genuinely exciting to eat.

  • Prawns: A fantastic lean protein source, prawns are quick to cook, low in fat, and rich in nutrients like selenium, iodine, and vitamin B12. They add a delicious savoury flavour and a satisfying bite to the wrap.
  • Mango: The natural sweetness of mango brings a tropical flair and balances the savouriness of the prawns beautifully. Mango is also loaded with antioxidants and vitamins, particularly vitamin C and beta-carotene.
  • Guacamole: Avocado delivers creaminess and richness while adding heart-healthy monounsaturated fats and fibre. A squeeze of lime and a sprinkle of salt lift the guac even more, while chilli adds optional heat.

The combination is not just delicious — it’s deeply nourishing. You’ve got protein, good fats, fibre, and loads of vitamins in a single, hand-held meal. It’s the kind of lunch that leaves you energised rather than sleepy, and because it’s grain-free, it won’t weigh you down in the afternoon.

Tips for Assembling the Perfect Wrap

To get your wraps just right, a few simple tips make all the difference:

  • Trim the stems: Collard leaves have thick stems that can make rolling difficult. Carefully trim the stem with a sharp knife to make the leaf more pliable without tearing it.
  • Layer strategically: Start with a base layer of guacamole to help hold everything together, then add your prawns and mango. This prevents the wrap from falling apart when you roll it.
  • Don’t overfill: It’s tempting to stuff your wrap full, but too much filling makes it difficult to roll and more likely to split. Stick to a moderate amount and roll tightly.
  • Wrap in paper: For extra security (especially if packing for later), roll the finished wrap in parchment or wax paper to hold its shape. You can secure it with string or a rubber band for easy transport.

Substitutions and Variations

One of the joys of this recipe is how adaptable it is. If you don’t have prawns on hand or simply want to switch things up, here are some great alternatives:

  • Swap prawns for grilled chicken, leftover roast meat, or even smoked salmon.
  • Use grilled peaches or pineapple instead of mango for a different take on the sweet element.
  • Add shredded red cabbage, cucumber ribbons, or fresh coriander for crunch and colour.
  • If you want a vegetarian version, try mashed boiled egg or roasted sweet potato with guacamole and mango.

As for the wrap itself, if collard greens aren’t available in your area, cabbage leaves (lightly steamed), large spinach leaves, or even nori sheets can work well. The important part is choosing something sturdy enough to hold the filling and flexible enough to roll.

Perfect for Meal Prep and Day Trips

These wraps are ideal for taking on the go. Whether it’s a beach day, a picnic, or a road trip, they’re compact, neat, and don’t require any heating. If prepping in advance, store your fillings separately and assemble just before eating to keep everything fresh and prevent sogginess.

You can also make a few wraps in the morning and keep them in a lunchbox with an ice pack — they’ll be perfectly chilled and ready to enjoy by lunchtime. For maximum crunch, pack some extra veggies or Paleo crackers on the side.

Why This Wrap is a Standout Paleo Lunch

So many store-bought wraps are heavy on processed grains, low in nutrients, and full of fillers. This recipe flips the script by putting real, whole ingredients front and centre. It proves that healthy eating doesn’t have to be boring — and that even a quick lunch can feel like something special.

With each bite, you get a perfect mix of taste and texture: savoury prawns, juicy mango, rich avocado, and the satisfying bite of collard greens. It’s a meal that feels indulgent without any of the downsides of conventional fast food. Plus, it fits beautifully into a grain-free, dairy-free, and gluten-free lifestyle.

Your Turn

Do you often make Paleo-friendly wraps for lunch? What is your favourite medium to use for the wraps? Cabbage? Seaweed? Lettuce? Or something else entirely? I’d love to hear your go-to combinations — and if you try this one, let me know how it turns out!

Collard wraps like this are a reminder that simple food can be beautiful, nourishing, and endlessly creative. You just need the right mix of ingredients, a few clever tips, and the willingness to experiment.

Paleo Lunch Box – Prawn, Mango and Spicy Guacamole Collard Wraps recipe

Paleo network recipe lime tarragon fish seafood grain-free ideas

Paleo Scallops with Lime & Tarragon Butter

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Seafood is one of the most nutrient-dense foods you can include in a Paleo lifestyle — assuming you source it well. Quality really matters when it comes to seafood, and scallops are one of the most delicious and healthful options available. When cooked properly, they’re sweet, tender, and lightly briny — a true delicacy. This recipe for Paleo Scallops with Lime and Tarragon Butter is quick to prepare, naturally grain- and dairy-free, and packed with flavour. It’s perfect for an elegant starter, a light summer dinner, or even a protein-rich snack straight off the barbecue.

Scallops are a great choice for Paleo eaters, especially when paired with fresh lime juice and fragrant tarragon. These Lime and Tarragon Scallops are not only delicious but also incredibly healthy. Packed with protein, minerals, and vitamins, they make a nutritious addition to any Paleo diet. The combination of citrus and herbs adds a bright, fresh lift that pairs perfectly with the natural sweetness of scallops, making this a dish you’ll want to make again and again.

Paleo network recipe lime tarragon fish seafood grain-free ideas
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5 from 1 vote

Recipe: lime & tarragon scallops

These Lime & Tarragon Scallops are a delicious and healthy Paleo BBQ dish. Fresh scallops marinated with lime and tarragon offer a zesty flavour that's perfect for summer barbecues. They are easy to prepare and packed with nutrients, making them a great addition to any meal.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner, Lunch
Cuisine: Barbecue, Fish, Seafood
Keyword: Fresh Seafood, Healthy Scallops Recipe, Lime & Tarragon Scallops, Paleo BBQ Dish
Servings: 24
Calories: 90kcal
Cost: $25

Equipment

  • Bowl
  • Skewers
  • Barbecue or grill

Ingredients

  • 24 or about 500g scallops (minus the roe)
  • handful of freshly chopped tarragon if you can't get it, dried will do
  • Juice of half a lime
  • 1 tablespoon extra virgin olive oil
  • 3 limes cut into wedges approx 8 wedges per lime

Instructions

  • Marinate the Scallops: First, in a bowl, mix the scallops, chopped tarragon, lime juice, and extra virgin olive oil. Ensure they are coated thoroughly and evenly.
  • Prepare the Skewers: Next, thread a wedge of lime and one scallop onto each skewer.
  • Cook the Scallops: Cook on the barbecue (or grill), making sure they are all cooked through, approximately 2-3 minutes per side until they are opaque and slightly firm to the touch.

Why Scallops Are a Paleo Superfood

Scallops might look small and delicate, but they pack a powerful nutritional punch. Each serving offers a generous dose of high-quality protein, making them ideal for supporting muscle repair, hormone balance, and satiety. But the benefits don’t stop there. Scallops are also loaded with important micronutrients that are often under-consumed in a modern diet — even a Paleo one.

The humble scallop is packed with protein and also a great source of minerals such as zinc, potassium, and magnesium. They're very high in vitamin B12, and also provide iodine — which can be hard to get in adequate amounts on a Paleo diet. Small amounts of omega-3 fatty acids are also found in this humble seafood. The nutrient density of scallops makes them a worthy addition to your regular meal rotation, particularly for those focusing on clean protein and whole foods.

Why Tarragon and Lime Work So Well Together

This recipe relies on just a few key ingredients — and each one plays an important role in enhancing the natural flavour of scallops. Tarragon brings an aromatic, slightly anise-like flavour that pairs exceptionally well with delicate seafood. Its grassy notes lift the dish and provide a sophisticated contrast to the rich umami depth of the scallops.

Lime juice adds brightness and acidity, cutting through the richness and ensuring the final dish is light, refreshing, and full of zest. When combined with a base of ghee or olive oil, these ingredients create a silky, flavourful glaze that coats each scallop perfectly. The result is elegant and satisfying, with no unnecessary complexity.

Tips for Buying and Preparing Scallops

If you’re new to scallops, here are a few tips to ensure you get the best results:

  • Choose dry-packed scallops: Avoid “wet” scallops that have been treated with phosphates to increase shelf life. These tend to release a lot of liquid during cooking and won’t sear properly.
  • Fresh vs frozen: If you can’t find fresh scallops, high-quality frozen ones are perfectly fine. Just defrost thoroughly and pat them dry before cooking.
  • Pat them dry: Moisture is the enemy of a good sear. Use a paper towel to blot scallops before cooking so they develop a lovely golden crust.
  • Don’t overcook: Scallops only need about 1–2 minutes per side in a hot pan or on the barbecue. They should be opaque on the outside but still slightly translucent in the middle for the perfect texture.

Cooking Scallops Indoors vs Outdoors

These scallops are great on a barbecue served with a big green salad — and are sure to be a hit! If it's not barbecue weather, the grill will do just fine instead.

Barbecuing scallops imparts a lovely charred flavour and is perfect for outdoor entertaining. Simply thread the scallops onto skewers to keep them from falling through the grates, brush with the lime-tarragon butter, and cook over medium-high heat.

Indoors, a cast iron skillet or grill pan works beautifully. Heat the pan until it’s smoking hot, then add the scallops and cook undisturbed to get that perfect caramelisation. Once both sides are golden, remove from heat and drizzle with more of the flavoured butter for maximum impact.

Serving Suggestions

These scallops are incredibly versatile and can be paired with many different sides depending on the season and occasion. Here are a few ideas to build a complete Paleo plate:

  • Big leafy salad: Toss mixed greens with avocado, cucumber, and a simple lemon vinaigrette.
  • Cauliflower rice: Serve scallops over a bed of herbed cauliflower rice for a light yet satisfying meal.
  • Zucchini noodles: Toss with garlic and olive oil and top with scallops for a grain-free twist on pasta night.
  • Roasted vegetables: Sweet potato, asparagus, or Brussels sprouts make hearty, nutrient-rich accompaniments.

Can’t Find Scallops?

While scallops are the star of this dish, the same lime and tarragon flavour combination works beautifully with other types of seafood. If you can’t get hold of scallops, how about trying some clams, mussels, or oysters instead? These shellfish are also nutrient-dense and fit perfectly into a Paleo framework. You could even try this method with wild-caught prawns or white fish like barramundi or snapper — just adjust the cooking time as needed.

Storage and Leftovers

Scallops are best served immediately, as their texture can change significantly after reheating. However, if you do have leftovers, store them in an airtight container in the fridge for up to one day. To reheat, gently warm them in a skillet over low heat with a little of the lime butter until just heated through. Avoid microwaving, as it tends to make scallops rubbery.

Final Thoughts

Scallops are one of the best seafood choices you can make — both in terms of nutrition and culinary enjoyment. This recipe for Paleo Scallops with Lime and Tarragon Butter showcases them at their best, offering a perfect balance of fresh, zesty, and herbaceous flavours with minimal effort.

Whether you’re cooking a special dinner, looking for a healthy appetiser, or want something light and satisfying on a warm day, this dish fits the bill. High in protein, rich in key vitamins and minerals, and full of clean, vibrant flavour — it’s a must-try for any Paleo kitchen.

Do you eat much seafood? I'd love to hear how you cook yours in the comments below!

Paleo network recipe lime tarragon fish seafood grain-free ideas

coconut seafood soup fish paleo recipe diet

Paleo Coconut Seafood Soup

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This Thai-inspired Coconut Seafood Soup is the ultimate way to enjoy a comforting, fragrant, and nourishing bowl of goodness. Made with creamy coconut milk, fresh seafood, and a warming touch of chilli, this Paleo-friendly recipe is perfect for anyone seeking a quick, flavour-packed meal that’s also rich in nutrients. Whether you’re planning a dinner party or simply want something special on a weeknight, this soup ticks all the boxes.

One of the best things about this recipe is its flexibility. While it’s delicious as written, you can adjust the spice level, seafood mix, or even add in extra vegetables depending on what you have in your fridge or what’s in season. The fragrant base, built from lemongrass, garlic, ginger, and chilli, is what gives this dish its signature Thai flair.

coconut seafood soup fish paleo recipe diet
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5 from 1 vote

Recipe: coconut seafood soup

Discover this Thai-inspired coconut seafood soup recipe. Quick, easy, and packed with flavour, it's a perfect paleo meal. Try it today!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Soups
Cuisine: Paleo, Thai
Keyword: Coconut Seafood Soup, Easy Seafood Soup, Paleo Soup, Thai Seafood Soup
Servings: 4 Serves
Calories: 200kcal
Cost: $20

Equipment

  • Medium saucepan
  • Blender (optional)

Ingredients

  • 250 g Halibut or other white fish fillets, de-boned and roughly shopped
  • 750 ml water
  • 1 can coconut milk see my guide to selecting a good one
  • 1 brown onion diced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons fresh lemon grass chopped
  • 1 fresh chilli deseeded and chopped finely
  • Juice of 1 lime
  • Half a small Chinese cabbage shredded
  • 3 tablespoons fresh coriander chopped

Instructions

  • Combine Ingredients: In a medium saucepan, combine the fish fillets, water, coconut milk, onion, ginger, lemongrass, chilli, and lime juice.
  • Bring to Boil: Bring the mixture to a boil over medium heat, then reduce to a simmer.
  • Simmer: Stir occasionally and continue to simmer for 10-15 minutes, ensuring the fish is cooked through and the flavours are well combined.
  • Blend (Optional): Depending on your preferred texture, remove the soup from the heat and blitz in a blender until smooth.
  • Serve: Add the shredded Chinese cabbage and fresh coriander just before serving. Enjoy!

Why Coconut Seafood Soup is a Paleo Favourite

Following a Paleo lifestyle means focusing on nutrient-dense, whole foods that support your health. This soup delivers on every front. Coconut milk provides healthy fats and adds a luscious, creamy texture without needing any dairy. Seafood is an excellent source of lean protein, omega-3 fatty acids, and essential minerals like zinc and selenium.

The combination of herbs and spices such as fresh coriander, lime, ginger, and chilli not only adds complex flavour but also boosts the immune system and aids digestion. It’s no surprise this soup has become a firm favourite in many Paleo households.

Tips for Choosing the Best Seafood

When making this soup, choosing fresh, high-quality seafood makes all the difference. Aim to source sustainably caught fish and shellfish where possible. Prawns, scallops, calamari, and firm white fish such as snapper or barramundi all work beautifully. If you’re short on time, frozen seafood can also be a good option—just make sure it’s fully thawed and drained before cooking.

You might also consider buying a seafood marinara mix for convenience. Look for one that doesn’t contain any added fillers or preservatives.

Customising the Flavour Profile

This dish can be tailored to suit your individual palate. If you love spice, leave the seeds in the chilli or add an extra one. For a milder version, use just half a chilli or swap it for a dash of chilli flakes. You could also add extra garlic or ginger if you like a bolder, more aromatic soup base.

To make it even more filling, consider adding sliced mushrooms, julienned carrots, or baby spinach just before serving. These additions complement the flavours well and bring extra nutrients to the dish.

Perfect Pairings

While this soup is satisfying on its own, it can also be served as a starter or part of a larger meal. Try pairing it with a crisp Thai-style salad or grilled skewers of lemongrass chicken or herbed pork. A wedge of lime on the side never goes astray and enhances the fresh flavours.

If you're serving the soup as a main, a side of steamed Asian greens with garlic and a drizzle of sesame oil makes an excellent addition. Keep it Paleo by skipping the rice or noodles, and lean into the wholesome simplicity of the ingredients.

Make-Ahead and Freezing Options

Although best served fresh, this soup can be made ahead of time if necessary. Simply prepare the soup base up to the point before adding the seafood. Store it in an airtight container in the fridge for up to two days. When ready to serve, reheat the base and add your seafood just before serving to keep it tender and perfectly cooked.

Storage Tips:

Any leftovers can be frozen in small batches immediately, ready to reheat for a quick and easy lunch another time. Use freezer-safe containers or silicone pouches for easy portioning. When reheating, bring the soup to a gentle simmer on the stovetop rather than microwaving to prevent the seafood from becoming rubbery.

Health Benefits of the Ingredients

  • Coconut Milk: Provides healthy fats (MCTs) that support metabolism and brain function.
  • Ginger and Garlic: Known for their anti-inflammatory and immune-boosting properties.
  • Chilli: Contains capsaicin, which can enhance metabolism and provide natural pain relief.
  • Seafood: A rich source of lean protein, B vitamins, and omega-3 fatty acids.
  • Lime Juice: Adds brightness and is rich in vitamin C to support immune health.

Frequently Asked Questions

Can I use chicken or another protein instead of seafood?

Absolutely. While seafood gives this soup its signature flavour, chicken or even tofu (if you tolerate it) can be used. Just adjust the cooking time to ensure the protein is fully cooked through.

Is this soup spicy?

It can be, but you’re in control of the heat. Start with a small amount of chilli and adjust to your taste. Remember, you can always add more, but you can’t take it away.

What can I do if I don't have fresh herbs?

Fresh herbs do offer the best flavour, but if you only have dried, use smaller quantities. For example, use a teaspoon of dried coriander or basil in place of a tablespoon of fresh.

Can I add noodles?

If you follow a strict Paleo diet, traditional noodles are out. However, spiralised zucchini or kelp noodles can be added for a similar experience without breaking the rules.

Final Thoughts

This Thai-inspired Coconut Seafood Soup brings a vibrant, warming touch to your table. It’s quick to prepare, incredibly satisfying, and adaptable for many dietary preferences. Whether you're cooking for yourself or entertaining guests, it’s a dish that always delivers in both taste and nourishment.

If you’ve made this recipe, I’d love to hear how it turned out. Leave a comment below with your feedback, any creative additions, or questions. Don’t forget to share the recipe with fellow Paleo food lovers!

coconut seafood soup fish paleo recipe diet

Fish head stock chowder broth paleo diet recipe

Nutrient-Rich Fish Head Stock (Paleo Broth)

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When you think of stock, the usual suspects are probably chicken or beef. But one of the most overlooked and nutritionally powerful options is fish head stock. It’s deeply nourishing, incredibly simple to prepare, and offers a distinct richness that enhances any Paleo dish. Whilst home-made bone broth and chicken stock are staple recipes in many Paleo households, fish stock—particularly using the head—is still somewhat of an unsung hero.

This might be due to its strong aroma during cooking or unfamiliarity in Western kitchens, but globally, cultures have long embraced the fish head for its nutrient-dense value. It’s time this powerful food got the recognition it deserves.

Fish head stock chowder broth paleo diet recipe
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5 from 1 vote

Recipe: Fish Head Stock

This Fish Head Stock is a nutrient-rich and flavorful Paleo broth. Packed with fat-soluble vitamins, thyroid hormone, and gelatin, it's an excellent base for soups, stews, or even enjoyed on its own. Perfect for adding nutrition and depth to your meals.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Dinner, Fish
Cuisine: Paleo, Seafood
Keyword: Fish Head Stock, Healthy Fish Broth, Nutrient-Rich Broth, Paleo Fish Stock
Servings: 4
Calories: 50kcal
Cost: $10

Equipment

  • Large pan
  • Strainer
  • Airtight containers

Ingredients

  • Carcasses of 4-5 whole non-oily fish
  • 2 medium onions chopped
  • 2 carrots chopped,
  • 1 stick of celery chopped
  • A few small bunches of parsley
  • A couple of bay leaves
  • 3 tablespoons apple cider vinegar

Instructions

  • Prepare the Ingredients: First, put the fish, vegetables, and apple cider vinegar in a large pan and cover with water.
  • Bring to a Boil: Next, bring the pan to a boil. Skim off any scum that comes to the surface and add the parsley and bay leaves.
  • Simmer: Then, reduce the heat to a simmer and allow to simmer for 4 to 24 hours, depending on your schedule.
  • Strain the Stock: When finished, strain the mixture and store the liquid in airtight containers, such as jars.
  • Store: Finally, label and store in the fridge or freezer until you need it.

Why Fish Head Stock is a Paleo Powerhouse

Fish head stock is brimming with beneficial nutrients often missing from even the cleanest of diets. When you simmer fish heads gently, the result is a broth that contains fat-soluble vitamins like A and D, omega-3 fatty acids, iodine, and a good dose of the thyroid hormone from the fish's thyroid gland. This last point is particularly crucial for anyone concerned about metabolic health.

It also provides gelatin, which supports healthy joints, skin, and digestion. Many people who follow a Paleo or ancestral diet know the importance of collagen and gelatin, and fish head stock is one of the most effective, affordable ways to add it to your diet.

What Makes a Great Fish Stock?

The quality of your ingredients truly matters. For the best results, choose wild-caught, non-oily fish like snapper, cod, or barramundi. Avoid using oily fish like salmon or mackerel for stock, as they tend to create an overpowering aroma and oily texture. Fishmongers will often give away fish heads or sell them very cheaply, making this a budget-friendly option too.

You’ll also need aromatics: think onion, celery, carrot, garlic, and fresh herbs like parsley or thyme. A splash of vinegar or lemon juice helps to draw out the minerals from the bones and heads, much like in traditional bone broth recipes.

Cooking Tips: How to Get It Right

  • Skim the surface: During the first 30 minutes of simmering, foam may rise to the top. Skim this off with a ladle to keep your stock clear.
  • Do not boil: Keep the temperature low to avoid breaking down delicate fish oils too rapidly. A gentle simmer is key.
  • Keep it short: Unlike beef or chicken broth, which may simmer for hours, fish head stock only needs around 45–90 minutes to extract all the goodness.

Ways to Use Fish Head Stock

This stock is as versatile as it is nutritious. You can enjoy it in:

  • Soups: Use it as the base for a hearty seafood chowder, Paleo ramen, or Asian-style broth soups.
  • Stews and curries: It adds depth to coconut-based curries or seafood stews.
  • Cooking grains or veg: While Paleo eaters often avoid grains, stock is an excellent liquid for steaming vegetables or ricing cauliflower for extra flavour.
  • Sipping: Simply season and enjoy a warm mug of fish head stock on its own.

Storing and Freezing

One of the best things about this stock is how well it stores. Let it cool completely before pouring into airtight containers or glass jars. It will last for up to 5 days in the fridge or several months in the freezer. For convenience, consider freezing it in silicone muffin trays or ice cube moulds, so you can defrost just what you need.

Reduce Waste: Embrace Nose to Tail Eating

Making fish head stock is also an excellent way to reduce food waste. Using parts of the fish that are usually discarded aligns perfectly with Paleo and ancestral principles. You’re not only getting more nutrition for your dollar but also respecting the animal by using it as fully as possible.

What About the Smell?

One common concern is the fishy smell that can linger in your kitchen. To minimise odour, ensure you clean the heads well (removing gills and blood clots), and add lemon slices or ginger to your pot. Opening a window or running a vent fan during cooking can also help.

Fish Head Stock vs. Traditional Bone Broth

Both types of stock have their place in a Paleo kitchen. Where beef or chicken bone broth is rich and warming, fish head stock is light, fresh, and quicker to prepare. Nutritionally, fish stock brings different micronutrients to the table, particularly iodine and natural thyroid hormones. Rotating between different types of broths ensures you’re getting a broader spectrum of benefits.

Serving Suggestions

Serve it hot, with chunks of leftover fish, leafy greens, or grated zucchini noodles stirred in just before serving. Add a touch of sea salt and a drizzle of olive oil for a simple, comforting meal in a mug. You can also use it as a savoury base to poach white fish fillets or prawns.

Have You Tried It Yet?

If this is your first time making fish stock, don’t be put off by its simplicity. It may not be as photogenic as a smoothie bowl, but it is leagues ahead in nutritional density. Give it a go and let me know how it turns out. I’d love to hear if you added your own spin with different herbs or spices.

Making your own stock is one of the most powerful steps you can take on your Paleo journey. It brings you closer to the origins of your food, delivers a massive nutrient boost, and helps you waste less in the kitchen. Fish head stock is the ultimate example of ancestral eating—deeply nourishing, deeply respectful, and absolutely worth making a part of your routine.

For more inspiration and Paleo stock recipes, don’t forget to explore the other broth posts on the blog.

Fish head stock chowder broth paleo diet recipe

Papaya and prawn salad paleo diet recipe summer

Tropical Papaya & Prawn Salad (Paleo Freshness)

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I love the combination of sweet fruit in a salad. With summer in full flow, papaya (also known as pawpaw) is a great choice. Adjust the amount of chili for an extra kick in this Thai inspired papaya & prawn salad.

This Papaya & Prawn Salad is not only refreshing but also packed with nutrients. The combination of sweet papaya, succulent prawns, and spicy chili creates a perfect balance of flavours, making it an ideal dish for hot summer days.

Papaya and prawn salad paleo diet recipe summer
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5 from 1 vote

Recipe: papaya & prawn salad

This Papaya & Prawn Salad is a refreshing and light dish, perfect for summer. Combining sweet papaya, juicy prawns, and a spicy kick, it's a Thai-inspired delight that's both nutritious and delicious.
Prep Time10 minutes
Total Time10 minutes
Course: Salads
Cuisine: Thai
Keyword: Healthy Seafood Salad, Papaya & Prawn Salad, Refreshing Summer Salad, Thai Salad
Servings: 4
Calories: 120kcal
Cost: $20

Equipment

  • Bowl
  • Grater

Ingredients

  • Green papaya
  • 15-20 cherry tomatoes quartered
  • 3-4 chilies de-seeded and finely chopped
  • Handful of prepared prawns
  • squeeze fresh lime juice
  • 1 tablespoon of fish sauce
  • 2 cloves of garlic minced
  • 1/3 cup of fresh coriander cilantro, chopped
  • 2 cups iceberg lettuce shredded
  • Fresh basil leaves
  • handful of snake beans cooked (optional)

Instructions

  • Prepare the Papaya: First, peel the papaya and quarter it to make it more manageable. Remove the seeds, then grate the papaya.
  • Combine Ingredients: Next, in a bowl, combine the grated papaya, quartered cherry tomatoes, finely chopped chilies, and prepared prawns. Add the fresh lime juice, fish sauce, minced garlic, and half of the chopped coriander. Gently toss to ensure everything is well mixed and coated.
  • Arrange the Salad: Arrange the shredded iceberg lettuce on plates and spoon the papaya and prawn mixture on top.
  • Garnish: Finally, finish with the remaining chopped coriander, fresh basil leaves, and optional cooked snake beans.

Why Papaya and Prawns Are a Perfect Match

There’s something undeniably tropical about the pairing of papaya and prawns. The sweet, juicy flesh of ripe papaya contrasts beautifully with the salty richness of cooked prawns. Add in a burst of citrus, a hit of chili, and a sprinkle of herbs, and you’ve got a dish that feels like summer on a plate.

In Thai cuisine, these contrasting flavours are used to create balance – sweet, sour, salty, and spicy in one harmonious bite. This salad takes inspiration from that tradition, with clean Paleo-friendly ingredients and no refined sugars, dairy, or grains.

The Nutritional Power of Papaya

Papaya isn’t just delicious – it’s also a nutritional powerhouse. It’s loaded with vitamin C (even more than oranges), making it fantastic for immune health. It’s also a good source of folate, potassium, and vitamin A, and contains the enzyme papain, which helps digestion and can reduce inflammation.

When buying papaya, look for one that gives slightly when pressed, with skin that’s turning yellow. If it’s still green, leave it on the bench to ripen for a few days. For this salad, you want it firm but ripe – not mushy.

Prawns: A Lean Protein Source

Prawns are a brilliant addition to a Paleo diet. They’re low in fat, high in protein, and rich in nutrients like selenium, iodine, and vitamin B12. When combined with fresh produce like papaya, you get a light but satisfying meal that won’t leave you feeling sluggish.

Choose wild-caught prawns if possible. In Australia, banana prawns or king prawns work perfectly in this recipe. Be sure to remove the shells and veins before cooking. You can use either grilled, pan-fried, or poached prawns, depending on your preference and available time.

Making the Perfect Paleo-Friendly Dressing

A good salad dressing should enhance the ingredients, not overpower them. For this salad, the dressing is key – combining the tanginess of lime juice, the saltiness of fish sauce (or coconut aminos if you prefer), a touch of honey (optional), and the kick of chili. A finely grated garlic clove or a sliver of fresh ginger can also elevate the flavour profile.

If you're prepping ahead, you can mix the dressing and store it in a jar in the fridge for up to 3 days. Just be sure to shake well before using, as the ingredients can separate slightly.

Additional Ingredients to Try

One of the joys of this salad is its flexibility. While it’s fantastic as written, you can easily adjust it to suit your preferences or what you have on hand. Here are a few ideas:

  • Snake beans: Lightly blanched and chopped for extra crunch and an authentic Thai feel.
  • Cucumber: Adds hydration and a cooling contrast to the heat from the chili.
  • Fresh herbs: Mint, coriander, or Thai basil work beautifully in this dish.
  • Crushed nuts: A handful of cashews or macadamias add texture and richness.

This salad is not only perfect for summer but also incredibly versatile. You can adjust the amount of chili to suit your taste and add other ingredients like cooked snake beans for additional texture and flavour.

Serving and Presentation Ideas

This dish works just as well as a main meal or a side salad. Serve it on a bed of shredded cabbage or lettuce to make it more substantial, or on its own for a light lunch. If you're entertaining, plate it up individually for a sophisticated starter or present it in a large bowl garnished with lime wedges and extra herbs.

Another idea is to serve it in halved and scooped-out papaya shells – a beautiful presentation that adds zero waste and plenty of wow factor.

Meal Prep and Storage Tips

This is a great summer time main meal, but I also like to make up a large salad to give me lunches for the week. The key is to store the dressing separately and add it just before eating to keep everything crisp and fresh.

If using pre-cooked prawns, add them at the last moment to avoid rubbery texture. You can also prep the papaya and veggies ahead of time and keep them in airtight containers for a couple of days in the fridge.

Allergy and Dietary Swaps

If you need to make this recipe shellfish-free, substitute the prawns with shredded chicken, seared tuna, or tempeh (if you include fermented soy in your diet). The dressing can be made soy-free by using coconut aminos instead of traditional fish sauce, and omitting honey makes it Whole30 compliant.

Why This Salad Fits Perfectly Into a Paleo Lifestyle

Creating this Papaya & Prawn Salad is a wonderful way to enjoy a refreshing and nutritious meal that fits perfectly into a Paleo lifestyle. The combination of sweet papaya, spicy chilies, and succulent prawns makes this dish both satisfying and delicious.

It contains no dairy, grains, legumes, or processed ingredients – just whole, natural foods. It’s low in carbs, high in fibre, and full of micronutrients. Whether you're looking to maintain energy levels during the hotter months or simply want something light and flavourful, this salad delivers.

Make It a Summer Staple

There’s no reason healthy eating should be boring. This salad is the perfect example of how you can enjoy rich, complex flavours while keeping your meals clean and Paleo-friendly. It’s quick enough for a midweek dinner, yet special enough to serve at a summer gathering.

Final Thoughts

I hope you enjoy making and eating this Papaya & Prawn Salad. If you're obsessed with prawns, make sure you try my Prawn, Mango & Spicy Guacamole Collard Wraps!

For more refreshing and healthy Paleo recipes, be sure to explore my blog. I’d love to hear your thoughts and any variations you made to the recipe, so please share in the comments below. Happy cooking and enjoy your salad!

Papaya and prawn salad paleo diet recipe summer

paleo recipe 7 minute salmon poached perfect fish

Poached Salmon in 7 Minutes (Paleo Method)

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Salmon is great in so many things – recently I’ve been having a lot of salmon salads. I’ve tried lots of different ways of cooking it, but I think I’ve got the perfect poached salmon method – and best of all, it takes just 7 minutes on the stove. I find this method far more consistent than frying or baking, as it always turns out well. This poaching technique is quick and cooks the fish through, but it remains tender. I tend to make up more than I need, as it’s fine to keep in the fridge for up to 3 days, making for a quick lunch option.

I’m quite careful about the fish I get and avoid farmed fish. Look out for wild fish where you can.

paleo recipe 7 minute salmon poached perfect fish
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5 from 1 vote

Recipe: 7 Minute Salmon

Discover the perfect method to poach salmon in just 7 minutes. Quick, easy, and consistently tender, this recipe is perfect for a healthy paleo meal.
Prep Time5 minutes
Cook Time7 minutes
Total Time12 minutes
Course: Fish, Seafood
Cuisine: Paleo
Keyword: 7 Minute Salmon, paleo salmon recipe, Poached Salmon, Quick Salmon Recipe
Servings: 4 Serves
Calories: 220kcal
Cost: $20

Equipment

  • Medium-sized pan
  • Tongs

Ingredients

  • 4 wild salmon fillets
  • 3 spring onions trimmed
  • 2 teaspoons whole black peppercorns
  • Squeeze of fresh lime
  • Sea salt

Instructions

  • Prepare the Pan: In a medium-sized pan just big enough to accommodate the fish, arrange the fillets so they don’t overlap, and cover with cold water until they are immersed.
  • Add Seasonings: Add the spring onions, peppercorns, lime, and a generous pinch of sea salt to the pan.
  • Bring to Boil: Bring the water to a boil. As soon as it starts to boil, turn the fillets over and remove the pan from the heat.
  • Poach the Salmon: Leave the pan to stand for 7 minutes. This gentle poaching method ensures the salmon remains tender and perfectly cooked.
  • Cool and Store: After 7 minutes, take the salmon out of the pan and leave to cool completely. Once the salmon is cool, it will be cooked to perfection. Store in the fridge for up to 3 days.

Why Poach Salmon?

Poaching is one of the gentlest cooking methods available and ideal for delicate proteins like fish. It involves simmering food in liquid at a low temperature, preserving both texture and moisture. For salmon, this means no overcooked, dry, or crumbly results – just juicy, tender fish every time.

Compared to baking or pan-frying, poaching is less hands-on and allows for more control. There’s no risk of the salmon sticking to the pan or drying out in the oven. Once you’ve tried this 7-minute method, you’ll see just how effortless and reliable poached salmon can be.

Health Benefits of Salmon

Salmon is considered one of the healthiest proteins you can include in your diet, particularly if it’s wild-caught. It’s an excellent source of omega-3 fatty acids, which are known for reducing inflammation, supporting brain health, and improving cardiovascular function.

It’s also rich in high-quality protein, B vitamins, selenium, and potassium. The inclusion of salmon in a Paleo lifestyle adds variety and a nutrient-dense option that pairs well with vegetables, salads, and Paleo-friendly dressings.

Choosing the Right Salmon

Where possible, always opt for wild-caught salmon rather than farmed. Farmed salmon can be lower in omega-3s and is more likely to be treated with antibiotics and artificial dyes. In Australia, look for sustainably sourced wild salmon from New Zealand or Alaska when available.

Fresh fillets are ideal, but you can also use thawed frozen salmon – just be sure to pat it dry before cooking. Choose skinless fillets if you want a consistent poaching result, though it works just as well with the skin on (you can remove the skin after cooking if preferred).

How to Poach Salmon Perfectly

The key to perfectly poached salmon lies in keeping the heat gentle. The liquid should never come to a rolling boil – a low simmer is enough to cook the fish through while preserving its tenderness.

Use a shallow pan that allows the fillets to sit in a single layer. You can poach with plain water, but adding aromatics such as lemon slices, bay leaves, garlic cloves, or fresh herbs like dill or parsley will elevate the flavour beautifully.

Make-Ahead Meals with Poached Salmon

One of the best parts of this recipe is that poached salmon stores beautifully in the fridge. After cooking, let the fillets cool to room temperature before refrigerating in an airtight container. They will keep fresh for up to three days, making them an ideal component for meal prep or fast lunches.

You can flake the salmon over salads, mix it into cauliflower rice dishes, or combine with avocado and lime for a Paleo-friendly salmon smash. It also works well in wraps using lettuce leaves or collard greens as a base.

Ideas for Using Leftover Poached Salmon

  • Salmon salad bowls: Combine with mixed greens, cucumber, avocado, and a light vinaigrette.
  • Breakfast option: Flake into scrambled eggs with chives or dill for a protein-packed start.
  • Stuffed sweet potatoes: Mix with mashed sweet potato and herbs for a warm, comforting meal.
  • Cold platter: Serve with olives, boiled eggs, cherry tomatoes, and pickles for a quick grazing plate.

Customise the Flavours

This poached salmon recipe is simple, but it’s easy to customise depending on your taste preferences. Try these flavour variations:

  • Lemon & dill: Add fresh lemon slices and dill fronds to the poaching liquid for a bright, aromatic twist.
  • Asian-inspired: Add slices of ginger, a splash of coconut aminos, and spring onions to the water.
  • Garlic & bay: Add two smashed garlic cloves and a bay leaf for a more savoury profile.
  • Spicy version: Add a slice of red chili or a dash of your favourite chili seasoning for a gentle kick.

Serving Suggestions

This poached salmon works beautifully with a range of Paleo-friendly sides. Some of my favourites include:

  • Carrot and citrus salad
  • Grilled asparagus or zucchini ribbons
  • Mashed cauliflower with olive oil and garlic
  • Fresh mixed greens with a homemade dressing

The mild flavour of poached salmon means it pairs well with both fresh, zingy salads and richer, creamy vegetable dishes. You can serve it warm or chilled depending on the weather and occasion.

Paleo Pantry Essentials for Fish Dishes

Keeping a few pantry staples on hand can make it even easier to prepare fish dishes like this one on the fly. Some of the ingredients that pair beautifully with salmon include:

  • Coconut aminos
  • Lemon juice or apple cider vinegar
  • Dried dill or parsley
  • Chili flakes or homemade chili seasoning
  • Good quality olive oil for finishing

Having these basics ready allows you to whip up a balanced Paleo-friendly meal in minutes, especially if you’ve got poached salmon prepped and waiting in the fridge.

This Recipe is a Time-Saving Winner

This 7-minute poached salmon recipe is a game-changer for quick and easy meals. Additionally, the gentle poaching method ensures tender, flavourful salmon every time. It’s perfect for salads or to enjoy on its own.

If you're busy or don’t want to turn the oven on during the summer months, this is the ideal technique. It's ready faster than takeaway, with far more nutritional benefits and none of the questionable ingredients.

Final Thoughts

Learning how to poach salmon perfectly will open up a whole new set of easy and nutritious meal options in your Paleo repertoire. Once you realise how simple and foolproof it is, you’ll likely find yourself returning to this method again and again. Whether you’re making a quick lunch, prepping meals for the week, or trying to eat more anti-inflammatory foods, this recipe delivers on every front.

How do you cook salmon (and other fish)? I’d love to hear your tips in the comments below.

paleo recipe 7 minute salmon poached perfect fish

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