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