My Friend Kim's Ceviche Recipe

A few years back my brother asked me to make him some ceviche, but I told him I had no idea how and that I’d never even tried it. I forgot about making and trying said ceviche until last summer, when I was having a potluck BBQ and my friend Kim said she wanted to bring her recipe. Finally I would get to try the elusive ceviche! When I first laid eyes on it I loved all the vibrant colors and textures. We always eat with our eyes first, right ? After seeing how pretty it was, I couldn’t wait to try it… It was love at first bite. The tender citrus flavored fish, the sweet mango, creamy avocado, bright cilantro and spicy Serrano pepper were all singing in my mouth. I couldn’t wait to find out how to make this delicious treat. When she described her method to me, I was eager to make my own as it seemed so simple. There’s just a bit of chopping involved but I promise, you won’t be disappointed. I love how this recipe is really hard to mess up. If you don’t like onion, just leave it out. If you love avocado, add two (you see where I’m going with this). Enjoy with lettuce wraps or with chips at your next BBQ and it’s sure to be a hit. No one needs to know how easy it is !

What You Need:

1 lb white fish, shrimp or scallops ¼” dice (I used ca halibut, sea bass & scallops)
Juice of 12 limes (or about 1 ½ cups bottled lime or lemon juice)
1 medium mango, ¼“dice (about 1 cup)
½ medium red onion, ¼“dice (about 1 cup)
1 large or 2 small avocados, ¼“dice
1 small bunch cilantro, minced (about ½ - ¾ cups)
1 - 2 serrano or jalapeno peppers, minced (removed seeds if you’re a spice wimp)
Kosher salt to taste (optional)

What To Do:

Combine lime juice and fish in a Ziploc bag. ‘Cook’ the fish in the refrigerator for 3 hours or until cooked through. Drain most of the juice and keep cool.

While the fish ‘cooks’, chop up all your veggies and fruit and set aside.



Once fish is done, combine all ingredients in a bowl and serve with lettuce (for lettuce wraps) and chips.







Print this recipe. (<--- click here to print!)

**Edited to add: Makes 12 - 1/3c servings

Nutritional Stats for 1 Serving

















Bon Appétit!
Mary



Caprese On A Stick

I first saw this light and tasty appetizer at a friends Christmas party a few years ago, so I can't take credit for the idea.  Who doesn't like food on a stick? ;)  I added my home made balsamic dressing as a dip and made it my own.  Great for any event, this dish can be made a day ahead and kept in the fridge.  This one's a real crowd pleaser, so don't expect any left overs!

What You Need:
2 packages fresh mozzarella packed in water
      **look for the cherry tomato sized variety**
1 large bunch basil, leaves washed and dried
1 package cherry tomatoes, washed and dried
1 recipe balsamic dressing, recipe follows
About 30 toothpicks

What To Do:
Remove cheese from water and dry completely.  On each toothpick, place a small peice of basil between a tomato and a peice of fresh mozzarella.  Repeat the process until you use up all the cheese.  Arrange on a platter and serve with balsamic dressing.

Bon Appetit!
Mary



Balsamic Dressing

What You Need:

1/4 cup extra virgin olive oil

1/8 cup balsamic vinegar

Zest of 1 lemon

3 rounded tsp dijon mustard (eyeball it)
3 rounded tsp honey (eyeball it)
Salt & black pepper to taste


What To Do:

Combine all ingredients in a small food processor and whirl away until it becomes a thick glossy mixture.  If you don't have a processor, combine all ingredients in a bowl except oil with a wisk.  Once combined, slowly wisk in oil until thick and glossy.