Viva Ceviche!!

Tags

appetizer, ceviche, citrus, fish, lemon, lime, peruvian ceviche, rawfish, recipe

Hello my friends and fellow foodies! It has been a while since my last post but I finally had the opportunity to get back to what I love with this new Ceviche recipe. I was thinking of the various ways it can be prepared and how different countries use different combinations of the marinade. From lemon to lime or sour orange..even all 3 the possibilities are many! The acid in the citrus juice combined with the salt in the recipes prevent growth of micro-organisms in the fish, softening the fibers as they penetrate. Add the enhancing ingredients of hot peppers, green peppers, garlic, cilantro and onion give the civeche its pleasing gusto. Today I bring my take on the dish that can be served as a starter or main course as I did. Enjoy!

1. 2 LBS of Tilapia fillets.
2. 3 Limes.
3. 3 Lemons.
4. 1 Tsp of salt.
5. 1 Tsp of pepper.
6. 1 Tsp of ground cumin.
7. 1 Tsp of red pepper flakes.
8. 1 Large red onion, thinly sliced.
9. 1 Clove of garlic, thinly chopped.
10. 1 Cup of fresh chopped cilantro.
11. 2 Sliced Haas avocados.
12. 1 Yellow bell pepper, diced
13. 1 Orange bell pepper, diced
14. 3 Green Plantains thinly sliced.
15. 2 Tbsp of olive oil*.
16. 5-6 Cherry tomatoes(thinly sliced for garnish).
17. 5-6 Radishes (thinly sliced for garnish).

Method:
There are 2 ways to make this dish. You can cut the tilapia into 1 inch cubes or you can slice it really thin as I did in this recipe (which also cuts down the cooking process).  Combine all ingredients (except avocado and tomatoes) in a large bowl, mix and set aside. Stir in the sliced tilapia and cover the bowl. Set in refrigerator for 15 minutes.
While the tilapia is marinating, heat a large skillet and add 5-6 tbs of canola oil. (vegetable oil works well too) Fry the plantains for about 5-6 minutes or until golden and crispy. Remove from oil and place on a plate covered with a paper towel to soak up excess oil. Sprinkle a bit of salt to taste.
Arrange the ceviche on a place and add the avocado, tomatoes and plantain chips and serve immediately. Enjoy!

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Lime Chicken Soup

Tags

cilantro, fall, healthy, healthy cooking, latin, lime, recipe, soup

The leaves on the trees are changing and winds are getting cooler. The days are getting shorter and Autumn is in full swing! So grab your jackets and sweaters break out the scarves and boots and bring on the most beautiful season of the year. Along with that comes more hearty meals such as soups, stews and roasts. This brings me to this easy but fantastic soup! Its light and lemony with a little heat thanks to the chipotle peppers. This dish will warm you from the inside out! Enjoy!!

1. 6 Cups of chicken broth(homemade or boxed).
2. 1 Jalapeño pepper (diced).
3. 3 cloves of garlic, finely chopped.
4. 2 Limes.
5. Salt and Pepper to taste.
6. 1 Red roasted pepper ( cut into 1/2 inch strips)
7. Bunch of cilantro (for garnishing)
8. 1 Chipotle pepper in adobo sauce (rough chopped).
9. 1/2 Tsp of ground oregano.
10. 1 package of chicken tender loins (chicken breast OK). cut into small pcs.
11. 2 Tbsp of vegetable oil.
12. 2  Haas avocados.
13.  2  Cups White rice (cooked in a rice cooker, equal part of rice and water)

In a medium sized pot, heat 1 tablespoon of oil. Sprinkle chicken with salt and pepper and brown all sides (about 3-4 minutes). Once chicken is browned, remove from pot and set aside. Add the rest of oil to the pot along with the jalapeño pepper, red roasted pepper, garlic and chipotle pepper (I used one Tsp of the adobo sauce to increase heat). Cook on medium heat for about 3-4 minutes. Add the Chicken stock and the oregano, stir a few times and bring to a boil. Once it starts to boil, lower heat and simmer for about 15-20 minutes. In the last 5 minutes of cooking, add the chicken and the lime juice and continue to simmer. In a medium sized bowl, add one to two spoons of cooked rice, ladle in enough soup to cover rice, add a few slices of avocado and cilantro, grab a spoon and enjoy this easy to make meal.