Though surfing is a fun sport, it?s also a tremendous workout. When in the water a surfer is constantly on the move burning energy, sometimes for several hours in one session. A balanced diet and proper nutrition are therefore needed to keep a surfer in the water and surfing to the best of his/her ability.

Pronounced (Sea-v-che?), this light and healthy dish can be prepared in advance and stored on ice as long as you add the lime juice 15 minutes before serving. It?s easy to make and a perfect little pick me up after a few hours in the surf.

? kg of fresh shrimp
1 sweet mango (in season)
2 small tomatoes
1 shallot
2 springs of fresh coriander
1 spring onion stalk
2 small green chilies
(you can substitute 1 teaspoon yellow capsicum)
Juice from 10 limes (aproximately 170 ml)
Tabasco hot sauce
Sea salt
Ground black pepper
1 bag of corn tortilla chips

1. Peel the shrimp and cut in half length wise. We used small
shrimp for this recipe. The bigger the shrimp the longer
they will take to ?cook?.
2. Seed and finely dice the tomatoes.
3. Chop the coriander, spring onion and shallot.
4. Finely dice the green chili (or capsicum).
5. Dice the mango and set aside.
6. Place all ingredients, except the mango, into a mixing bowl.
7. Add lime juice and a shake or two of Tabasco Sauce.
The lime juice will ?cook? the shrimp in about 10-15 minutes.
Add the fresh mango and salt and pepper to taste.
8. Serve with corn tortilla chips.
Makes two portions.

This recipe was kindly submitted by The Rusty Pelican in Khao Lak. A locals? favorite, The Rusty Pelican is
open seven days a week from noon till midnight for your dining and drinking pleasure. Enjoy the best
frozen Margarita in Thailand or an ice cold beer with our tasty Mexican menu. Everything is home
made using the finest ingredients available.





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