Since we have been talking about eating close to nature, this seemed like the perfect recipe to share with you this week. Use all fresh ingredients and enjoy this deliciously healthy, traditional Mexican dish. It comes from my cookbook, Mexican Favorites – 21 Traditional Recipes. This light and refreshing dish can be served as an appetizer or side dish for lunch or brunch. I first discovered ceviche when I was working in Houston, TX, and loved it. I finally realized I could make it myself. If you use very fresh fish, I promise it will be amazing.
Ingredients
1½ pounds fresh sea bass or flounder deboned and cut into ½” pieces.
(Any fish or shellfish will work. Scallops and shrimp are especially good)
7 whole fresh limes (enough Juice to cover fish)
3 medium tomatoes, seeds removed and diced
1 small red onion, sliced very thin and cut in small pieces
1 whole avocado, ripe, but firm, cut into ½” cubes
Dice the fish (approximately ½” cubes. (If using shrimp be sure to use cleaned, de-veined and steamed or parboiled shrimp).
Spread out fish (except shrimp) in a non-metallic bowl. Squeeze juice of 6 limes and pour over the mixed seafood to cover it completely – use more limes if necessary.
Cover the dish with plastic wrap and refrigerate overnight. (This step cooks the fish, do not marinate shrimp, they tend to get tough).
An hour or two before serving:
Chop and diced the tomatoes, onions, avocado and herbs.
Drain the marinated seafood in a colander to remove excess lime juice and pat dry with paper towels and place in a mixing bowl.
Add shrimp, vegetables and seasonings to the marinated seafood.
Squeeze juice of one lime and sprinkle over the mixture and toss well.
Refrigerate until ready to serve.
When ready to serve, arrange in individual serving bowls.
Garnish with lime and avocado slices.Servings: Varies – depends on whether it is an appetizer or main dish. Cooking Time (in lime juice): 8 hours
Recipe Tips
You can alter the recipe to suit your own taste. Make it as spicy or as mild as you wish.
Do not marinate shrimp, it will get tough. Steam or parboil the shrimp and add them to the mix a few hours before serving.
[typography font=”Myriad Pro” size=”24″ size_format=”px” color=”#db2525″]Grilled Fish with Mango Salsa Recipe[/typography]
Grilled Fish with Mango Salsa recipe is made from nature’s combination of fish from the sea and fresh mangoes, which grow everywhere in Mexico’s coastal areas that border on the tropical parts of the country. This is an incredibly easy and delicious recipe that works as well for entertaining as it does for a delightful family dinner.
INGREDIENTS
The Fish
4 red snapper filets or swordfish steaks (6 ounces each)
Salt to taste
1 avocado, sliced into thin wedges
2 limes cut in quarters
The Sauce
½ cube butter
1 teaspoon fresh-squeezed lime juice
1 teaspoon fresh-squeezed orange juice
1 teaspoon juice from canned chipotles in adobo
½ cup diced mango (Dice over a dish so you can save the juice that results from the dicing).
Salt to taste
DIRECTIONS
Salt the filets and either broil or grill until just cooked through (DO NOT OVERCOOK).
Make the sauce – This can be done while the fillets are cooking
Melt the butter in a small saucepan, add remaining ingredients and simmer for one minute.
Place each filet on a plate, spread the mango sauce over the filets, and top with avocado slices and lime wedges.
Serve immediately with steamed Basmati rice and a bright green vegetable. .
Baked Salmon is delicious and nutritious all by itself; but, when you pair it with Grape, Berry and Spinach Salad it becomes an extraordinary culinary event. It is incredibly easy to prepare and a delightfully healthy main dish.
INGREDIENTS
1 cup blueberries
½ cup raspberries
½ cup red or black grapes
1½ cups fresh baby spinach
¼ cup raspberry vinaigrette dressing
4 salmon fillets
1 tablespoon good quality virgin olive oil
1 lemon (juice only)
Salt and pepper to taste
DIRECTIONS
Preheat the oven to 400° F.
Prepare the Salad
Rinse the blueberries, grapes and raspberries thoroughly and place on a paper towel to drain.
Wash to spinach carefully to be sure there is no sand caught in the leaves.
Shake the remaining water from the leaves and let it drain for a few minutes, then, shake again – absorb any excess water with paper towels.
Discard the stems and break the spinach into bite-sized pieces.
Place the fruit and spinach in a medium-sized bowl.
Drizzle the raspberry vinaigrette over everything and toss gently. Set the bowl in the refrigerator to chill.
Cook the Salmon
Line a baking pan with parchment paper and place the salmon on the paper.
Sprinkle the salmon with olive oil and lemon juice.
Season lightly with salt and pepper.
Bake the salmon for 10-15 minutes or until the fish flakes with a fork (DO NOT OVERCOOK)
NOTE: You can also grill the salmon in your oven broiler or over hot coals if you prefer.
Remove the salmon from the baking pan and place it on 4 dinner plates.
Serve immediately with the chilled salad and a bowl of steamed and buttered Basmati rice (brown or white).
