Makes 5 servings
2 lbs small cooked shrimp
1/2 – 3/4 cup fresh lime juice (4-6 limes)
1/2 cup fresh lemon juice (2-3 lemons)
1 cup red onion, chopped
1 jalapeno pepper, chopped
2 – 3 roma tomatoes, diced
1 cup cilantro, chopped
1 cucumber, diced into 1/2 inch pieces
1 whole avocado, diced
1 tablespoon olive oil
1 teaspoon white vinegar
1 1/2 teaspoon Mexican oregano
salt & pepper to taste
Cut each shrimp in half or at least one inch long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime juice, lemon juice and vinegar cover and refrigerate for one hour.
Mix in the chopped onion and jalapeno peppers and refrigerate an additional hour.
If you find the ceviche a little too acidic, drain out some of the juices after the marinating process. Add the remaining ingredients except the chopped avocado and lightly toss.
Add salt and pepper to taste and then serve.
*Add the avocado as you serve the ceviche. There is usually left over ceviche and avocado’s do not keep well and will start to brown in the refrigerator.
Makes 4 servings
4- 4oz Tuna Steaks
Salt and Pepper to taste
2 cups diced watermelon
2 cups diced mango
1/4 c diced red onion
2 Tbsp chopped fresh cilantro
1/4 tsp red chili flakes
1/4 tsp sea salt
1 Tbsp lime juice
1 Tbsp rice wine vinegar
1 Tbsp olive oil
Mix all ingredients for salsa together. Chill for at least 30 minutes in refrigerator before serving.
Season tuna to your liking and Grill each side for only 2 to 2 1/2 minutes. The center should be raw, like sushi, or the tuna will be tough and dry. Allow to rest for 5 to 10 minutes and serve.
(makes approx. 8 small tacos)
16 oz. fish (tilapia, salmon, cod, halibut)
2 TBS cumin
1 TBS chili powder
8 small corn tortillas
1 cup grated cucumber
1 cup grated carrots
1 cup chopped napa cabbage
1 cup chopped fresh cilantro
2 cups non-fat plain greek yogurt
3 TBS lime juice
chili powder to taste
1. Season fish with cumin and chili powder
2. Saute Fish in pan with spray or 1 TBS of olive oil. Break fish into small pieces while cooking.
3. Make sauce by mixing yogurt, lime juice, and chili powder
4. Brown each side of tortilla in pan with spray olive oil.
5. Assemble your taco by adding fish, and sauce.
6. Sprinkle on the cucumber, cabbage, carrots and cilantro.