A heat wave is upon us, s with 200 Million people caught up in if in the Midwest and Eastern United States these past few days. And it is just too darn hot to cook. With that being said, ceviche is a great, refreshing summertime treat that makes it easy to beat the heat! This recipe is made with fresh halibut, lemon juice, lime juice, a little vinegar, red onion, and a touch of cilantro for a light, fresh snack that’s great on sliced avocado or tortilla chips. Use it to get the party started, and follow it with a perfectly refreshing cocktail.
11/2 pounds Halibut ,skinned and cut into 1 cm cubes (See Cook’s Notes)
1/2 cup lemon juice
1/2 cup lime juice
1/4 cup white wine vinegar
1 tablespoon kosher salt
1/4 cup cilantro, finely chopped
1/2 cup red onion , diced
1 jalapeño seeded and diced
Avocado slices, for serving
Tortilla chips, for serving
Chill Halibut in fridge.
Combine lemon juice, lime juice, vinegar, salt, cilantro, red onion and jalapeño in a glass bowl. Add chilled halibut, cover and refrigerate for 4-6 hours. Drain some (but not all) of juice.
Serve with sliced avocado and tortilla chips.
Ceviche is typically made with raw seafood, lime juice, herbs, onion and other flavorings. The additional flavorings range from mango to avocado to cucumber. The common theme is that the seafood is “cooked” in the lime juice.
Shrimp, raw or cooked can be used as a great substitute for the halibut.
Eating healthy is a must for every one. And here is a diabetic recipe that hits the spot when you have a taste for lean protein and vegetables.Leftover of rotisserie chicken and canned chicken broth can speed up the times you spend making this amazing chili. Serve it with a dollop of salsa and sprinkle of shredded reduced-fat cheddar cheese. The salsa is great with chicken or fish, too.
1 medium onion, chopped
1 teaspoon minced garlic
One 29-ounce can Goya Small White Beans, rinsed and drained (divided use)
4 cups fat-free low sodium chicken broth (divided use)
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon dried oregano leaves
2 Jalepeno chilies, seeded and diced
One 8-oz can whole kernel corn, drained
1 ½ cups cooked , chopped, skinless chicken breast
1 ½ cups chopped tomatoes
2 tablespoons chopped cilantro
½ teaspoon minced garlic
1 small red onion, chopped
In a large Dutch oven, sauté the onion and garlic over medium heat for 5 minutes or until tender, stirring constantly.
In a blender or food processor, blend 1 cup of the beans and 1 cup broth until smooth. Add to the Dutch oven, the remaining the beans, 3 cups broth, chili powder, cumin, oregano, chilies, corn and chicken. Gently stir and bring to a boil, then reduce heat and cook for 10-15 minutes.
Meanwhile, in a medium bowl, combine the tomatoes, cilantro, garlic and red onion to make the salsa topping. Top individual bowls with 2 tablespoons salsa and serve immediately.
Refrigerate remaining salsa for another use.
If you are in a rush, you can always use a commercially prepared rotisserie chicken that can be found in the deli hot section of your local grocery store or supermarket.
All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.
Spicy, tangy, and deeply savory, this dish channels my favorite things about Thai food. Traditionally made with chicken thighs, chicken breast was used for the meatballs making them feel light in calories and well balanced with the broth.
Serves 4 to 6
1 1/2 pound ground chicken breast meat
1 1/2 teaspoon ground cumin
1 1/2 teaspoon ground coriander
1 1/2 teaspoon crushed dried cilantro
1 1/2 teaspoon crushed dried Thai basil
Kosher salt, to taste
1 1/2 tablespoons vegetable oil
2 large shallots, thinly sliced
1 jalapeño, seeded and thinly sliced
1 tablespoon finely chopped fresh lemongrass
1 1/2 cups low sodium chicken broth
1/2 cup well-shaken canned coconut milk
1-1/2 cups fresh cilantro sprigs, more for garnish
1/2 cup small fresh basil leaves, more for garnish
1 1/2 tablespoons fresh lime juice
1 tablespoon granulated sugar
2 teaspoons fish sauce
1 1/2 cups julienne carrots
Add the chicken cumin, coriander, and salt, a to a large mixing bowl and mix well. To form the meatballs, set a small bowl of cold water nearby and, occasionally moistening your hands, gently roll 1 1/2-ounce portions of the meat between your palms into balls; you should get 16.
Over medium-high heat in a 5- to 6-quart Dutch oven or a heavy bottom pot, heat the oil until shimmering. Add half of the meatballs, reduce the heat to medium, and cook, undisturbed, until browned on the bottom, 1 to 2 minutes. Flip and brown the other side, 1 to 2 minutes more. Transfer to a paper-towel-lined plate, and repeat with the remaining meatballs.
Add the shallots, jalapeño, lemongrass and about 1/2 teaspoon of salt to the pot; cook, stirring, until the shallots soften, about 4 minutes. Add the chicken broth and coconut milk and bring to a boil. Stir in half of the cilantro and the basil, and remove from the heat. Using an immersion blender or working in batches with a regular blender, purée the mixture. Return to the pot if using a regular blender. Add the meatballs, lime juice, sugar, and fish sauce. Bring to a simmer, cover, and cook until the meatballs cook through (165°F), 15 to 20 minutes, adding the carrots during the last minute or two to cook until crisp-tender.
Divide the meatballs, carrots, and broth among bowls. Garnish with the remaining cilantro and basil leaves and serve.
All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.