Cinco de Mayo Recipes

 

Ceviche Tostadas
Makes four

For the ceviche
4 grouper or red snapper fillets

Juice of 20 limes
4 serrano or jalapeno peppers, sliced
1 bunch cilantro, chopped
Salt and pepper to taste
Saltine crackers or corn tostadas

1. Slice fish sashimi style (¼-inch slices, slicing from top to cutting surface).

2. Make a marinade of lime juice, peppers, cilantro, and salt and pepper.

3. Submerge fish in marinade. Let rest in the refrigerator for at least two hours.

4. Combine fish with garnish (recipe below).

5. Serve atop tostadas or with crackers as a dip.

For the garnish
1 tomato, chopped
¼ onion, chopped
1 tbsp. cilantro, chopped 
1 jalapeno, chopped 
1 avocado, sliced 
Juice of 2 limes
Salt to taste

1. Combine all ingredients in a bowl and set aside.

Aguachile
Serves four to six

Ingredients
1 lb. shrimp peeled, deveined, and butterflied 
2 c. fresh squeezed lime juice 
1½ English cucumbers 
¼ c. cilantro leaves and stems 
2-3 serrano chilies, coarsely chopped
½ red onion, thinly sliced 
1 avocado, sliced 
1 sm. bunch of cilantro sprigs (to garnish) 
Salt to taste

1. Place the shrimp in a bowl and cover with 1¾ c. lime juice.

2. Toss together to submerge. Let the shrimp sit for 15 minutes until they turn pink and opaque.

3. Peel, seed, and coarsely chop one cucumber.

4. Place chopped cucumber in a blender with cilantro leaves and stems, one of the serrano chilies, and 2 tbsp. of the reserved lime juice. Add ½ tsp. salt and puree until smooth.

5. Add additional chilies, salt, and reserved lime juice to taste.

6. Toss sauce with the shrimp.

7. Slice the remaining ½ cucumber into ¼-inch rounds and arrange on a platter. Top with the shrimp-and-sauce blend.

8. Place the red onion and avocado on top.

9. Garnish with cilantro sprigs.

10. Serve with tortilla chips.

Roasted Jalapeno Gacamole

(serves 6)

Ingredients

2 limes, juiced

1 tsp coarse salt

¼ cup chipped red onion

1 large jalapeno

2 avocados

¼ cup chopped cilantro

Combine lime juice, salt, and red onion in a medium bowl and set aside. Blister jalapeno on a grill, turning frequently. Once blackened, removed from heat and let cool. Using a paring knife, completely peel and see pepper. Cut into thin strips and combine with lime juice and onion mixture.

Pit, peel, and dice avocados into medium-sized chucks. Fold chopped cilantro and avocados into the marinating onion and pepper mixture, mashing the avocados slightly for a chunky texture. Serve with tortilla chips or as a side to tacos.

Smoky Chipotle Crema

Serves six

Ingredients

1 cup sour cream

3 tbsp sauce from canned chipotle in adobo (can get at speciality food stores or the Mexican ingredient sections of most grocery stores.)

Mix ingredients together and serve as a side to tacos.

Pineapple Pico de Gallo

Serves six

Ingredients

2 cups 1/4 –inch diced pineapple

4 Peppadew peppers

1 tsp Peppadew surup

¼ cup chopped red onions

Juice from half a lime

1.4 tsp Ancho chili powder

Pinch coarse salt

Combine all ingredients and serve as a side to tacos or with toritlla chips.

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