Simple Ceviche

This recipe is from a friend of my family's that is from the Yucatan Peninsula in Mexico... It is absolutely the best ceviche I've ever had, and to make it even more exciting - it's one of the easiest things I've ever made!

You will need:

• The freshest fish you can find. Redfish is amazing, so is Grouper or Red Snapper, but really any light white fish will do. Make sure that it doesn't smell 'fishy' at all.
• Lots of lemons to juice.
• Vidalia Onion (or white onion)
• 1 Datil Pepper (or any other hot pepper you can find...jalepeno, fingerhot, etc.)
• Fresh Cilantro
• Sea Salt & Cracked Black Pepper

Directions:

Cut fish into pieces about the size of the end of your thumb. Dice onion. Slice hot pepper into tiny slivers (you don't have to use the whole pepper). Place onion, hot pepper & fish pieces into a small shallow dish (2:1 fish to onion ratio). Squeeze lemon juice to just cover the mixture. Sprinkle with salt & pepper. Mix & let sit till the fish is starting to turn white. Meanwhile, wash & soak the cilantro. When fish is turning white, mix again. Lightly massage & finely chop cilantro. When fish is completely white, mix-in cilantro and sprinkle with a little more salt & pepper. Serve with saltine crackers or tortilla chips. Enjoy!!!!

Note: Seriously, this is one of the best recipes I've ever made. After you've made it a couple of times, you'll probably want to experiment a little bit. You can use scallops, octopus, shrimp... Just make sure that any seafood you use is SUPER fresh. Also, it's fun to add chopped garlic, diced tomatoes, bell peppers, etc. Have fun! Let me know what you think in the comments!

Easy, Healthier Fajitas

My best friend, Amy, told me how to make these simple, and more-healthy-than-your-typical fajitas. The veggies & meat are broiled instead of pan-seared in oil. I love making them because they are so easy, but you can give them some pizzazz & they'll impress your guests! 

Ingredients:

• 1 Red bell pepper, cut into 1/4 inch slices
• 1 Green bell pepper, cut into 1/4 inch slices
• 1 Medium red onion, cut into 1/4 inch slices
• Whole baby portabello mushrooms, cut in half
• 4 Cloves of garlic (small bulb)
• 1/2 lb. Chicken breast tenders, cut into 1/2 inch pieces
• 1/2 lb. Beef, cut into 1/2 inch pieces (or just do 1 lb. chicken)
• 1 Lime
• Small sour cream
• Fresh cilantro, chopped
• Small flour tortillas
• Badia fajita seasoning
• Olive oil

Directions:

Arrange veggies on a foil-lined broiler pan or cookie sheet.  Sprinkle with fajita seasoning & drizzle with olive oil.  Broil on high for 6-8 minutes (about 4 inches under heat).

Arrange meat on a foil-lined broiler pan.  Sprinkle generously with fajita seasoning.  Drizzle with olive oil.  Broil on high for 5-7 minutes (about 4 inches under heat).

Serve with warm flour tortillas, lime wedges, and sour cream**. Make it look fancy by sprinkling some chopped fresh cilantro onto the cooked meat. :)

**I like to make a simple cilantro sour cream by mixing chopped fresh cilantro into sour cream.

Enjoy! ♥