JennyChef

Ceviche de pescado (fish ceviche)

So my friend Viktoria had a girls night yesterday and we had some nice prosecco, jewelry and of course appetizers. I offer to bring some along and since she's a super healthy person wanted to make something along those lines.

I decided to make fish ceviche. It is a wonderful fresh dish that you can enjoy any time of the year but it's great during the summer..  just a few weeks ago for our book club I made shrimp ceviche but this recipe is slightly different yet flavorful and delicious. Serve with tostadas, the crunch will just seal the deal and you will be pleased with the outcome

Provecho!

Ingredients:

1 lb fresh tilapia

3 limes 

1/2 cup of white onion finely chopped

2 tomatoes finely chopped

2 jalapeno peppers, seeded and veins removed if you don't want the dish to have some heat 

1/2 cup jicama chunks

Bunch of chopped parsley

1/3 cup chopped cucumber

Salt to taste

 

Directions:

• Filled a medium pot with water and bring it to a boil. Add some salt and the juice of half a lime then add the fish (don't need to cut it, it will fall apart)
• Cover and bring back to a boil. As soon as it boils remove from heat, drain the water, put the lid back and let the fish steam for abut 10 minutes. Set aside
• Chop all ingredients and place them in a bowl, squeeze the juice of the remainder lemons and salt to taste. Add the fish and with two forks shred the fillets into tiny pieces
• Refrigerate at least 1 hour so all flavors and juices blend in.
• Serve with tostadas

 

Poached fish with lemon herb butter (pescado en hierbas limon y mantequilla)

Well I promise this recipe and here it is. It was a few days ago that you just feel like doing something special for that person that makes you smile (well I have three of those in my house but my other half I am referring to) so I decided to make something nice for dinner. As fancy as this sounds and it tastes so good it's really not that complicated... one of the wonderful things that you can discover as you experiment and cook more is that sometimes you can make something really delicious without bending backwards and spending hours in the kitchen (sometimes you have to and if you have the time, I encourage since I love it so much!)

I hope you try this recipe, I made some spaguetti with home made pesto and the flavors were just outsanding..

Provecho

Ingredients:

2-3 tilapia fillets (fresh)

1/2 cup of white wine

Juice of  1/2 lemon

1 tsp capers (or green peppercorns)

1/4 tsp fresh dill

pinch of fresh thyme

1 tsp olive oil

Salt and pepper to taste

1 tsp butter

 

Directions:

• Making sure you have fresh or at least thawed fish fillets put them on a large skillet that has a lid and you can lay all the fillets without overlapping. Spray the pan with a little bit of olive oil (there are some pumps where you pour the olive oil and would spray without the actual can, really good product).
• Pour the wine, capers, salt and pepper, lemon juice and butter. Bring to a boil and reduce heat immediately. Cover with the lid and simmer for 10-15 minutes at the lowest heat you can provide. This process will give moisture to the fish and make it fluffy and delicious
• When you press or slightly split the fish and you can see it cooked through (it looks all white from top to bottom no pinky stuff), sprinkle the fresh herbs, turn the flame off and cover again. Let it rest for 5 minutes so everything incorporates.
• Serve over a plate of pesto pasta, sprinkle some red crushed pepper if desired for that "kick" I like so much. Make sure you pour some of the sauce the fish was cooked on on top right before serving, will really bring pesto and fish together

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Pescado a la talla (marinated grilled snapper)

The best fish to use this recipe is with red snapper but if you prefer other fish, I would say give it a try and then decide if the flavors go well. As I've mentioned tilapia is a very kind fish that takes the flavors that you are cooking it with so that could be an easy alternative or go for red rugby or maybe even halibut... This recipe is very typical of the south of Mexico by the pacific Ocean coast.. Guerrero (where Acapulco is) serves this dish almost on any restaurant that you go to. What I like about it is that you first marinated and then prepare a sauce that you use to baste the fish as it grills giving it even more flavor and moist.

Let the week begin!

Provecho

Ingredients:

For the marinade:

2-3 lb. red snapper fillets

5 tbsp mayonnaise

3 tbsp lime juice

Pinch of salt

1/2 tsp fresh ground pepper

1 stick of butter, melted

For the basting sauce:

12 guajillo peppers, rehydrated and seeded

5 ancho peppers, rehydrated and seeded

1 cup of water

1 cube of chicken bullion 

4 roma tomatoes, peeled

5 cloves of garlic

1 1/2 tbsp white vinegar

3 whole cloves

1/2 large white onion

1/2 tsp Mexican oregano

1/2 tsp dry thyme

1/2 tsp dry marjoram

1/2 tsp ground cumin

2 tbsp butter

2 tbsp olive oil

Pinch of salt

1/2 tsp ground pepper

1/4 cup chopped cilantro

Directions:

• Rinse the fish fillets
• In a small bowl, mix the marinade ingredients. Spread it over the fish fillets (both sides) and let them marinade for 30 minutes at room temperature (unless weather is too hot then put in the refrigerator for 20 minutes and marinade at room temperature for another 10 minutes)
• In the meantime, in a medium bowl put the dry peppers and fill the bowl with boiling water. Place a small plate to make sure the peppers stay submerged and soak for 30 minutes until fully rehydrated. Remove seed and set aside.
• In the blender or food processor put the rehydrated peppers and the remaining ingredients  for the sauce with exception of the butter and oil. Blend until fully incorporated. 
• In a small pot, heat the butter and add the olive oil then add the sauce that you just made with the peppers and other ingredients. Bring to a boil then simmer for 20 minutes. Remove from heat and set aside allowing to cool off (must be at room temperature or it would cook the fish when basting)
• Heat a skillet or the grill and place the fish. Baste with the sauce on both sides and as you turn continue basting until fully cooked (about 20 minutes)
• Garnish with the chopped cilantro and lime wedges

 

  
  

Camarones al ajillo (Shrimp in garlic and pepper sauce)

I am not sure how much you've been able to experience first hand traditional Mexican cuisine but one of the most common dishes you can find specially in the states near the ocean, is the camarones al ajillo. They have a spicy garlicky flavor that just makes me think of Veracruz (we used to go there on vacations when I was growing up as part of our excursions around the country). My mother used to love this dish.

So grab your chair, open a beer and make this dish that will transport you to a coastal destination... not sure about you but I can certainly use that since looking out from my window, there is heavy snow falling!

Provecho and feliz inicio de semana!

Ingredients:

2 lb. raw shrimp (shell removed and track cleaned but tails left)

3/4 cups olive oil 

12-14 cloves of garlic, thinly sliced

1 tbsp cilantro roughly chopped

12 guajillo peppers (see instructions below and if you don't want the dish too spicy, reduce to half)

Salt to taste

Directions:

• In a medium bowl put the guajillo peppers and cover them with boiling water making sure you put a small plate on top to make sure they stay submerged. Soak for 20-30 minutes
• In a medium pot, add about 6-8 cups of water and bring it to a boil. As soon as it starts boiling, add the shrimp (whole, with the shell and previously cleaned the track)
• Remove from heat, drain the water completely and cover them with the lid so they steam and remain warm. Set aside.
• Drain the soaked peppers, open them and remove the seeds. Cut them into thin stripes. Set aside.
• In a medium skillet heat the oil then add the garlic stirring constantly to make sure it doesn't burn (remember, garlic is really easy to burn so you have to be there to watch it brown without burning). When lightly brown, add the pepper slices and the reserved shrimp and saute for 5-10 minutes to get them slightly brown
• Salt to taste. Serve immediately and sprinkle the chopped cilantro on top and garnish with some lime wedges (can't go wrong with that!)

  

Caldo de Oso (seafood stew)

Well today we are having a more "grown up" soup or maybe if you make the pepper puree and leave on the side, you can serve it to the entire family.. after all that's the way that they used to serve this soup at my house.

What is wonderful about soups is that they can compliment your meal or they can become the meal itself. During lent, my family has typically follow the "traditional" protocol. We fast on Fridays and the Holy days close to Easter time and of course, we don't eat red meats on those days. My mother's side of the family has had the tradition to get together for lunch every Friday at one of my aunt and uncle's house (they rotate houses). During lent, I remember this soup being served as your meal; filled with seafood, fish and hot peppers that with some Chihuahua cheese on top and fresh corn tortillas I couldn't complain! specially when I was older and could really appreciate the flavors and work that requires to make a great meal.

It doesn't mean that you need to wait until lent (if you follow that religious belief) to try this... I think it's an excellent soup that is filling, super healthy and delicious!

Provecho!

Ingredients:

1 lb. tilapia filets, cut in medium size cubes (or red trout, red ruby)

1 tsp fresh thyme

1 tsp dried Mexican oregano

6 cups of water plus a cube of seafood bullion 

1/2 lb. raw shrimp

4 guajillo peppers

1 lb. roma tomatoes, peeled and diced

 3 tbsp olive oil

1/2 white onion

2-3 garlic cloves

1/2 lb. mussels, rinsed and cleaned 

1/2 lb. calamari

1 bay leaf

Salt to season (I use kosher)

Lime slices for garnish and serve

Directions:

• Clean the fish and cut the fillets in medium size cubes (bite size). Set aside.
• In a large pot, put the water with the shrimp with the herbs. Bring to a boil and cook for about 15 minutes. Strain and reserve the broth. Clean the shrimp and set aside.
• In a small bowl, place the peppers and pour hot boiling water. Let them soak for 20-30 minutes making sure you put a small plate on the top so the peppers stay submerged at all times.
• In the blender, liquefy the peppers with the soaking water. Set aside. 
• In the blender, put 1/2 cup of the broth you reserved with the tomatoes and process until smooth.
• In a large pot, put the oil at medium heat. Add the onions finely chopped and saute until translucent. Add the garlic stirring constantly (the garlic burns rather quickly so be careful not to over cook it). Add the tomato puree and stir. Reduce heat to prevent splashing. Simmer for 15 minutes.
• Add the rest of the broth you had reserved, the fish cubes and seafood used. Bring to a boil then reduce heat to low for 20 minutes.
• If you don't want to serve the pepper sauce on the side, empty the sauce into the soup right before simmering for the last 20 minutes
• When serving, squeeze some fresh lime juice and put some fresh cilantro chopped on top. Serve with fresh or soft warm corn tortillas

Ceviche de Camaron (Shrimp Ceviche)

 

I like to use serrano peppers because they are more spicy than the jalapeno ones. That is just my very personal taste so you may want to replace the serranos on this recipe for jalapenos or leave them out all together if your taste buds don't take too much spice (and you can never predict how spicy fresh peppers will be until you taste them).

For Mexican recipes, never use the yellow lemons... very few recipes have those as we use the key limes all the time and yes, the juice must be fresh... you can't compare the taste of fresh squeezed lime juice to what you find over the refrigerated section.

I always use in all my recipes white onions. That's the way I grew up and the onions my mother used all the time for every single recipe so I guess it's part of my background or habits when cooking. I also like the taste much better.

Enjoy!

Ingredients:  

2-3 big limes that would make approximately ½ cup to ¾ of a cup – must be fresh lime juice!

1lb. unpeeled fresh prawns (fresh!)

½ white onion, chopped

½ cup chopped tomatoes

1/3 cup chopped fresh cilantro

½ cup ketchup

5 tbsp. Mexican hot sauce (Valentina, Cholula, Búfalo) - more if a little bit of a “kick” is desired

2 tbsp. Oil (canola, olive)

½ cup diced cucumber (1 medium cucumber)

½ cup chopped jícama (optional and if available at your grocery store)

1-2 ripe avocados cut in squares

1 chopped jalapeno or Serrano (optional as it will spice it up)

Tortilla chips (traditional style) or saltine crackers

 

Directions:

·         Peel and rinse the prawns

·         Bring 1 quart of salted water to a boil, add the juice of ½ of the lime and prawns, cover and let the water return to a boil. Remove immediately from heat and drain the water. Place the prawns back to the pot and place the lid back letting it steam off for about 5 minutes. Set aside and let it cool (remove the lid)

·         Cut all other ingredients and put them in a large bowl, then add the salsa (Mexican sauce), ketchup and lime. Blend in.

·         Cut the prawns in small bit pieces and add them to the ceviche mix, incorporate well.

·         Salt to taste and if necessary add more lime juice until flavors are balanced. Cover and refrigerate for at least 1 hour (tastes better when cold so make sure you plan ahead).

·         Serve with tortilla chips, tostadas or saltine crackers.

Pescado empapelado en salsa verde (tilapia pockets in green salsa)

This recipe is a modified version of what we know in Mexico as "Pescado empapelado" you can still make it in parchment paper and wrap it around but what I like about using foil paper is that you can cook these pockets on the grill during summer time making a very light yet flavorful dish for a barbecue party.

I suggest you use tilapia for this recipe. What is nice about tilapia is that is a very kind fish that easily takes all flavors you use to prepare it, is moist and very nice in texture. Halibut is a good variation, I love the its flakiness and mildness in flavor. If you have salsa left, you may freeze it but once thawed, cannot be refreeze so plan before you do it!

Provecho!

Ingredients:

 

6-8 tilapia fillets

Kosher salt
1/2 lb. tomatillos (husked and rinsed)

1 big bunch of fresh cilantro (large stems removed)
1 bunch of Italian parsley
2 fresh mint springs
4 serrano peppers (more or less depending on the desired heat or you can replace them with jalapenos which are less spicy by nature)
7 cloves of garlic (medium size, if large 5)
1/2 white onion
¾ to 1 cup white wine
Extra virgin olive oil
6-8 tsp. butter (tbsp per pocket)

Directions:

·         Preheat the oven at 450F. Place in the blender or food processor (I personally prefer the blender) the tomatillos, cilantro, parsley, mint, peppers, garlic, onion, oil and wine until it gets incorporated. Add some chicken broth (cubes, bouillon) for flavor and salt to taste.

·         Place the fillets in foil paper (long enough to wrap and make a “pocket”) pour 1 tsp of butter and pour the tomatillo mix on top (do not overflow or they will spill when closed and baked). If you don't know how to make a pocket take a piece longer than the fish fillet, put the sides together width wise  and continue extreme to extreme of the foil paper making a little fold. Then fold the sides to create the pocket. Make sure you don't fold close to the fish because the sauce can start to leak and you also want so me "room" for the steam to circulate and cook the fish as it's in the oven or grill. 

·         Do all the pockets and place in the oven for about 15-20 minutes or until fully cooked.

·         Serve immediately over rice, tastes better while hot (white so you can enjoy the flavors of the fish and the sauce)

Camarones abiertos en salsa de chocolate (butterflied prawns in chocolate sauce)

Ingredients:

8 Large raw prawns

1 tbsp. rum

About ¼ cup of orange juice (preferably freshly squeezed)

½ oz. Unsweetened dark chocolate, chopped

1” piece of fresh ginger, peeled and finely chopped

1 small red pepper

Olive oil (about 2 tbsp)

Cayenne pepper (optional)

Salt and fresh ground pepper to taste

Seasoned flour (salt and freshly ground pepper)

Directions:

1. If the prawns are still with the shells, clean them up and peel making sure that you leave the tails intact. Make a shallow cut down of each prawn and carefully discard the intestinal track (if it’s still there).
2. Turn over the prawns so the undersides are uppermost, and then carefully split them open from the tail to top using a small sharp knife. Make sure you don’t cut them all the way through
3. Press the prawns down firmly to flatten them out and coat them with the seasoned flour. Set aside.
4. In a small saucepan, heat the sherry and orange juice at low heat. When warm, remove from heat and stir in the chopped chocolate until melted. Set aside
5. Heat the olive oil in a frying pan. When hot add the garlic, ginger and pepper over moderate heat for about 2-3 minutes to release flavors then remove from pan and set aside.
6. Add the prawns (cut-side down) to the pan gently pressing them down so they take the open shape as they cook; cook for 2-3 minutes until golden brown and pink on the edges. Turn and cook for another 2 minutes
7. Return the garlic, ginger and pepper you’ve reserved to the frying pan. Pour over the chocolate sauce. Cook for 1 minute turning prawns to cat them into the glossy sauce. Season to taste and serve hot.  

Tip:

You can remove the prawns from the pan and cook the sauce then serve it on the side as dipping sauce (variation to the dish and helps to keep hands clean!)