Recipes
Shrimp CEVICHE
INGREDIENTS
- 1 pound fresh peeled and deveined shrimp, chopped (preferably wild)
- 1 cup fresh squeezed lime juice, from 6 to 9 limes
- 1/4 cup chopped red onion
- 1 1/2 teaspoons kosher salt
- 2/3 cup peeled and diced cucumber
- 1 to 2 jalapeños, stemmed and sliced into rings
- 1/4 cup chopped cilantro
- 1 scallion, chopped
- Tortilla chips or plantain chips, for serving
INSTRUCTIONS
- In a large bowl combine the shrimp, lime juice, red onion and salt
- Let it sit for 20 minutes, stirring occasionally until opaque
- Add the cucumbers, jalapeño, cilantro and scallion
- Serve right away with chips
Zesty lime shrimp & AVOCADO SALAD
INGREDIENTS
- 1/4 cup chopped red onion
- 2 limes, juice of
- 1 tsp olive oil
- 1/4 tsp kosher salt, black pepper to taste
- 1 Lb jumbo cooked, peeled shrimp, chopped*
- 1 medium tomato, diced
- 1 medium Hass avocado, diced (about 5 oz)
- 1 jalapeno, seeds removed, diced fine
- 1 tbsp chopped cilantro
INSTRUCTIONS
Turkey picadillo stuffed sweet plantains
INGREDIENTS
- 6 medium ripe plantains, peeled
- 12 tbsp shredded part skim mozzarella cheese
- Fresh cilantro, for garnish
- 10 oz 93% lean ground turkey
- 1/4 cup onion, finely chopped
- 2 cloves minced garlic
- 1/2 medium tomato, chopped
- 1/4 cup bell pepper, finely chopped
- 2 tbsp cilantro
- 2 oz tomato sauce
- Kosher salt
- Fresh ground pepper
- 3/4 tsp ground cumin
- 1/8 tsp oregano
- 1 bay leaf
- 1 tbsp alcaparrado, capers or green olives would work too
INSTRUCTIONS
- Pre-heat the oven to 400°F.
- Cut a split lengthwise through the length of the plantain about halfway through. Place them on a baking dish and bake covered with foil until soft, about 40 minutes.
- Meanwhile, brown the ground turkey on medium heat in large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces.
- Add the chopped onions, garlic, pepper, tomato and cilantro and continue cooking on a low heat.
- Add alcaparrado (or olives and capers) and about 2 tbsp of the brine (this adds great flavor) cumin, oregano, bay leaves, and more salt if needed.
- Add tomato sauce and 1/4 cup of water and mix well.
- Reduce heat to low and simmer covered about 15 minutes.
- Remove the plantains from the oven and fill them with 1/3 cup each of picadillo, then top each with 2 tbsp cheese.
- Return to the oven and bake until melted, about 5 minutes. Top with cilantro and serve immediately.
Quick FISH TACOS
INGREDIENTS
- ¼ cup reduced-fat sour cream
- 2 tablespoons lime juice
- Salt and ground black pepper to taste
- 1 jalapeno pepper, halved lengthwise
- 2 ½ cups shredded red cabbage
- 4 green onions, thinly sliced
- 2 tablespoons olive oil
- 1-pound tilapia fillets, cut into strips
- 8 (6 inch) flour tortillas
- ½ cup chopped fresh cilantro
INSTRUCTIONS
Mix sour cream and lime juice together in a large bowl; season with salt and black pepper. Reserve about half the mixture in another bowl for serving. Mince half the jalapeno pepper; save another half for later. Toss cabbage, green onions, and minced jalapeno half in remaining sour cream mixture until slaw is well mixed.
Heat olive oil and remaining jalapeno half in a large skillet over medium heat; swirl oil to coat skillet evenly. Season tilapia fillets with salt and pepper. Pan-fry fish strips in the skillet in 2 batches until fish is golden brown and easily flaked with a fork, 5 to 6 minutes. Discard jalapeno half.
Heat tortillas in the microwave on high until warm, 20 to 30 seconds.
Serve fish in warmed tortillas topped with cabbage slaw, reserved sour cream mixture, and cilantro.
