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.
This Homemade Taco Seasoning recipe only takes a couple minutes to put together and costs less than buying pre-packaged taco seasoning. It also has less salt and no artificial additives or preservatives.
INGREDIENTS
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon ground coriander
2 teaspoons garlic powder
.5 teaspoon crushed red pepper flakes
1 teaspoon smoked paprika
1 teaspoon salt
2 teaspoon black pepper
DIRECTIONS
Place all ingredients in an airtight container and shake well to combine.
Use 2 – 3 tablespoons per pound of ground beef (adjust amount to your personal taste).
NOTE: Can also be made in larger batches and stored in an air tight container for up to 6 months.
[typography font=”Myriad Pro” size=”24″ size_format=”px” color=”#bd2020″] Chicken Chilaquiles – A Traditional Mexican Dish[/typography]
Chicken Chilaquiles is a traditional Mexican dish that is usually served for breakfast . . . but, it also makes an excellent dinner entree. This is a simplified version of the original which was made with fried tortilla strips. It is incredibly easy and tasty and one of my favorites!
Beef Fajitas were virtually unknown a decade or two ago, but quickly became a favorite among the numerous fans of Mexican food. They give you the wonderful spicy flavors, without the fat and heavy sauces found in many Mexican dishes (which I love, but try to limit my intake). Beef Fajitas are a delicious alternative and this recipe makes the preparation remarkably simple.
INGREDIENTS
3 lb. beef roast
Chili powder
1 green bell pepper, chopped
1 large red onion, chopped
2 small cans diced tomatoes
1 small can cream of mushroom
½ teaspoon oregano
1 can Ortega™ diced green chilies
2 cups red beans, uncooked
DIRECTIONS
Rub all sides of the roast thoroughly with chili powder.
Place the roast in the bottom of a slow cooker.
Combine the remaining ingredients together in a mixing bowl and slowly pour the mixture into the cooker, but not over the top of the roast.
Cover and cook on medium-high for 8 to 10 hours. (Beans and meat should be tender.)
Remove the meat from the crock-pot and shred or slice in very thin pieces.
Serve with warm small flour tortillas, sour cream, cheese, chopped onions, guacamole and the bean sauce from the slow cooker.
This is such a filling meal that other dishes are unnecessary.
