Tag Archives: Mexican Recipes

Ceviche – Recipe of the Week

Image by lunamarina

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.


  • 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
  • 1 tablespoon fresh cilantro, finely chopped
  • ¼ cup fresh oregano, finely chopped, (or substitute 2 teaspoons dried)
  • 1 teaspoon salt
  • ¼ teaspoon freshly-ground black pepper
  • Lime wedges and avocado slices for garnish


  1. Dice the fish (approximately ½” cubes. (If using shrimp be sure to use cleaned, de-veined and steamed or parboiled shrimp).
  2. 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.
  3. 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:

  1. Chop and diced the tomatoes, onions, avocado and herbs.
  2. Drain the marinated seafood in a colander to remove excess lime juice and pat dry with paper towels and place in a mixing bowl.
  3. Add shrimp, vegetables and seasonings to the marinated seafood.
  4. Squeeze juice of one lime and sprinkle over the mixture and toss well.
  5. Refrigerate until ready to serve.
  6. 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.


Mexican Quiche – No Crust

[typography font=”Myriad Pro” size=”24″ size_format=”px” color=”#ab1b31″]Mexican Quiche[/typography]

Mexican Quiche
Image by iris iriskh

This Mexican Quiche recipe is quick and easy to prepare. It is flavorful and filled with protein – minus the extra calories of the traditional crust-style quiche. Of course, crust can be used if you prefer. To cut even more calories, use egg substitute (1 cup) and low-fat cottage and Monterey Jack cheeses.


  • 5 or 6 large eggs (1 cup)
  • ½ cup all-purpose flour
  • ½ teaspoon baking powder
  • 1 tablespoon melted butter
  • 1 cup cottage cheese
  • 1½ cups Monterey Jack Cheese, grated
  • 1 4-oz can diced Ortega™ green chilies


  1. Preheat oven to 400° F.
  2. Butter a 9” round cake pan or a 9” x 9” square baking pan.
  3. Place the eggs, flour, and baking powder in a medium-sized bowl and mix well.
  4. Add the melted butter, cottage cheese, grated cheese and green chilies.
  5. Mix just until blended (Do NOT over mix).
  6. Pour the mixture into the buttered pan.
  7. Bake in the pre-heated oven for 90 seconds.
  8. Reduce oven heat to 350° F. and bake for 30 to 35 minutes more. (Top should be golden brown and the quiche should be set.)
  9. Cut into small squares  to serve as an appetizer, or cut into six larger squares and serve for brunch.

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Chicken Chilaquiles

[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!

Image by Rob Pongsajapan
Image by Rob Pongsajapan


  • 2 large boneless skinless chicken breasts
  • 2 cups chicken broth
  • 2 cups enchilada sauce (red or green) Good brands: El Paso or  Las Palmas
  • 6 cups tortilla chips (regular, not flavored)
  • 10 large eggs
  • 1 cup milk
  • 1½ cups Mexican Style cheese, shredded
  • 1 can Ortega® jalapenos
  • 1 small to medium red or white onion, chopped
  • 2 tablespoons vegetable oil (or cooking spray)
  • 1 teaspoon  salt
  • Sour cream for topping (optional)
  • 1 whole avocado, peeled and mashed with salt and pepper to taste 


  1. In a large cooking pan, add 1/2 cup enchilada sauce, 2 cups chicken broth and stir.
  2. Boil the chicken breasts until cooked through  ~ 30 minutes.
  3. Remove the chicken from the sauce and shred with a fork or break into small pieces.
  4. Set chicken aside
  5. Preheat the oven to 400F
  6. Whisk eggs and milk together, add cheese
  7. In a pan large enough to hold all the ingredients, sauté onion in oil
  8. Add salt and jalapenos (optional)
  9. Cook and stir for a few minutes.
  10. Add the egg mixture and thicken for a minute or so
  11. In a large bag, add chips and remaining enchilada sauce
  12. Shake until sauce has coated the chips
  13. Immediately add chips to the egg mixture and stir until eggs have coated the chips (the eggs will be a bit runny)
  14. Mix in the shredded chicken
  15. Pour into greased casserole pan (9 X 13) and top with remaining cheese and additional sauce
  16. Bake for 10 minutes to finish cooking egg and melt the cheese
  17. Serve immediately

Servings: 6

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