Upon my parents return from their trip to Ecuador, ceviche was mentioned time and time again. I am quite familiar with ceviche, as it is served at numerous restaurants in Denver; however, I’ve never made it. So, I hopped online to see what I could learn. Turns out, many countries and cultures (mostly South American) claim ceviche as their own creation and thus, it is difficult to determine the exact origin. Traditionally, ceviche is made with white fish and chili spices. The fish is not cooked per se, but rather marinated in citrus juices (lime and/or lemon) and the marinade actually cooks the fish. Shrimps are a little different, so I just cooked them by boiling them.
- 2-3 cups small to medium shrimps (shelled, deveined, and cooked)
- 1/2 red onion
- Juice of 3 regular limes
- 1/4 cup fresh squeezed orange juice
- 1/2 cup ketchup
- 1 tablespoon white vinegar
- 1 tablespoon sugar
- 1 cup choclo, or other fresh corn kernels
- 1/4 cup packed cilantro leaves, chopped
1. Cut the onion into thin, semi-circle slices
2. Place the onion slices in a bowl of cold salted water, and let soak for 20 minutes.
3. Cook the corn kernels in a pot of boiling salted water until just tender. Drain and rinse with cold water.
4. If the shrimps are not cooked, bring a pot of salted water to a boil. Once boiling, add the shrimps and remove from heat. They should cook within 1 minute. Using tongs remove the shrimps and set aside.
5. Drain onions and rinse with cold water.
6. Once the shrimps are cooled, cut them into pieces.
7. Combine onions, corn, and shrimps in a bowl.
8. Whisk together lime juice, orange juice, ketchup, sugar, and vinegar.
9. Toss this mixture with shrimp, corn, and onions. Salt and pepper to taste!
10. Toss with cilantro.
Serve with taco chips or popcorn!
I’m not a big pasta person. I’m not huge fan of Italian food either. Exceptions include pizza, veal, spaghetti, prosciutto and a few other things. But, if the dish is light and tomato based, I am willing to give it a whirl. This dish is a take on a SELF recipe. It is easy and delicious and healthy for you! Packed full of protein and whole grain pasta. What’s not to love?
1/3 cup toasted almonds
2 cups loosely packed cilantro (or basil or parsley)
3 oz. sun-dried tomatoes (halves or pieces)
3 clove garlic, minced
2 tbsp olive oil or more needed
1/4 lb your favorite smoked cheese (I used smoked gouda)
1/2 lb whole wheat penne pasta
2 boneless skinless chicken breasts
1. Pre-heat oven to 375 degrees
2. Cut chicken into chunks and season (salt and pepper or I used Trader Joe’s lemon pepper rub)
3. Cook chicken in a non-stick oven-safe dish and bake for 35 min or until cooked thoroughly
4. Combine the toasted almonds, cilantro, tomatoes, garlic, and oil in a food processor. Pulse until slightly chunky.
5. Pour in to a bowl.
6. Cut cheese into small chucks and combine with mixture in bowl
7. Once the chicken is done cooking, cut into bite-sized piece or pulse several times in food processor and add to mixture. Toss.
8. Cook pasta as directed on package; drain and toss immediately with pesto.