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



Mary's El Pollo Bowl

This dish can be prepared mostly ahead of time, or can be prepped quickly while the chicken tenders bake. Great for a casual meal at home with friends and family, you could easily make this for four people or for eight… All you would have to do is chop up a few extra veggies and throw a few more pieces of chicken in the oven. This meal would also be great served taco bar style by setting out the fixin’s for your guests to make their own bowls. If you want to lighten this recipe up a bit, serve over chopped romaine instead of rice. Serve with hot sauce.

What You Need:

1 lb chicken tenders, rinsed and dried
4 servings warm, cooked brown rice
1 – 15 oz can black beans, rinsed and heated
1 small bunch cilantro, rinsed and chopped
1 large avocado, chopped (toss in lime juice if prepping ahead of time to keep from browning)
1 large tomato, finely chopped
½ medium red onion, finely chopped
¾ cup sharp cheddar cheese, shredded
¾ cup low fat Greek yogurt
Juice of one lime
1 Tbs olive oil
Hot sauce to taste



Seasoning Blend for Chicken:
¼ tsp salt
¼ tsp black pepper
½ tsp cumin
½ tsp chili powder

What To Do:

Heat the oven to 375*. While the oven heats, line a baking sheet with foil. Toss chicken with oil and seasoning blend. Once chicken is coated, space evenly on baking sheet.

Bake chicken for about 12 minutes or until no longer pink. Allow meat to cool slightly and chop into bite sized pieces.



Divide all ingredients among four bowls and serve with hot sauce.









Serves 4



Bon Appétit!
Mary

Quinoa Salad for One

Sometimes it’s hard to get motivated to cook for just one, but this quinoa salad is so simple you can chop the veggies while the quinoa cooks (in 15 min or less). The vegetables I chose are the ones I happen to have on hand, but use whatever you have, just cut everything about the same size. If you’re out of limes, simply use a lemon or balsamic vinegar in its place. A fun addition here would be some flavored oil to complement the citrus juice or vinegar. This salad is loaded with fiber, protein, vitamins and minerals… making it a great one dish meal.

What You Need:

1 serving quinoa (1/4 cup dry), cooked
¼ cup baby carrots, sliced
¼ cup green onion, sliced
¼ cup yellow pepper, diced
¼ cup cherry tomatoes, halved
½ cup raw baby spinach, chopped
1 tsp honey
Juice of ½ a lime
1/8 tsp kosher salt
1/8 freshly cracked black pepper



What To Do:

Combine all ingredients and enjoy.



Serves 1


Bon Appétit!
Mary

Cilantro Lime Shrimp

This bold marinade can be whipped up in less than 5 minutes, making this dish ideal for those nights when you are looking for something quick and flavorful for dinner. Even if you don’t have the time to marinate the shrimp for an hour or more, I think giving them 20 minutes in the fridge would work out well. Just enough time to impart the essence of the marinade on the shrimp. If you don’t have a food processor, just finely mince the cilantro and combine in a bowl with a wisk. Serve with grilled vegetables and steamed jasmine rice.

What You Need:

1 lb large shrimp, tails removed
1/3 cup cilantro
6 cloves garlic, finely minced
1 tsp lime zest
Juice of 1 lime
2 tsp honey or agave
Hot sauce to taste (we like it HOT!)
¼ tsp freshly cracked black pepper
2 Tbs extra virgin olive oil
4 skewers, soaked for 30 minutes in water



What To Do:

Combine oil, garlic, zest, juice, honey, hot sauce, pepper and cilantro in a small food processor and whirl away until smooth.

Next, combine marinade and shrimp in a large Ziploc bag and marinate in the refrigerator for 1-6 hours.

Impale shrimp on soaked skewers.

Grill on an outdoor grill for about 4 - 5 minutes.

Serve shrimp with lime wedges and hot sauce, garnished with freshly minced cilantro.

Serves 2-3

Bon Appétit!
Mary