Hi i was wondering if anyone knows of a great and authentic mexican seafood dish? I was also wondering if anyone has a great recipe to make breakfast tostadas and tortilla chips?
Muchas gracias!
Ceviche
Recipe Ingredients:
2 pounds Cubed white fish or bay scallops, raw
5 – 10 serrano peppers or jalapeño chiles(very hot), diced
1 Red bell pepper, diced
1 Green Chiles, diced
1 Onion, diced
3 Ripe tomatoes, diced
1 – 2 cloves Garlic, minced
1 Large avocado, diced
1 bunch Cilantro, with stems removed and diced
1 tsp sugar
2 cups lime juice
1/2 cup Lemon juice
1 bag Tortilla chips or
1 package Saltine crackers
Pinch Salt and pepper
————————————–…
Recipe Instructions:
In a large bowl combine all ingredients except l/2 the avocado and cilantro. Toss gently but thoroughly, making sure all fish is coated with lemon-lime mixture.Cover and refrigerate for one to three hours, stirring occasionally. Fish should become quite white and scallops will lose translucent appearance. (Once this happens, you will know that the lemon juice has cooked the fish).
OR
MEXICAN SEAFOOD KEBABS
1 1/2 lbs. sword fish, shrimp, or other firm white fish
1 sweet red pepper, cut in 1 1/2 inch squares
2 yellow squash, cut in 1 inch slices
3 scallions, cut in 2 inch squares
Juice of 2 limes
2 cloves garlic, minced
1/3 c. cilantro, chopped
1/2 tsp. ground cumin
2 tbsp. olive oil
1/2 tsp. fresh ground black pepper
1/2 c. low-sodium chicken broth
Cut fish into 1 1/2 inch cubes. If using shrimp, remove "legs" but do not peel. Thread fish or shrimp on skewers alternating with vegetables. Combine lime juice, garlic, cilantro, cumin, olive oil, pepper, and broth. Pour over skewers in shallow dish and marinate 30 minutes. Broil or grill about 5-7 minutes, basting frequently or until fish is opaque. Do not overcook. If desired, serve with warm flour tortillas and salsa. Serves 4.
JM
February 20th, 2010 at 5:06 am
Ceviche
Recipe Ingredients:
2 pounds Cubed white fish or bay scallops, raw
5 – 10 serrano peppers or jalapeño chiles(very hot), diced
1 Red bell pepper, diced
1 Green Chiles, diced
1 Onion, diced
3 Ripe tomatoes, diced
1 – 2 cloves Garlic, minced
1 Large avocado, diced
1 bunch Cilantro, with stems removed and diced
1 tsp sugar
2 cups lime juice
1/2 cup Lemon juice
1 bag Tortilla chips or
1 package Saltine crackers
Pinch Salt and pepper
————————————–…
Recipe Instructions:
In a large bowl combine all ingredients except l/2 the avocado and cilantro. Toss gently but thoroughly, making sure all fish is coated with lemon-lime mixture.Cover and refrigerate for one to three hours, stirring occasionally. Fish should become quite white and scallops will lose translucent appearance. (Once this happens, you will know that the lemon juice has cooked the fish).
OR
MEXICAN SEAFOOD KEBABS
1 1/2 lbs. sword fish, shrimp, or other firm white fish
1 sweet red pepper, cut in 1 1/2 inch squares
2 yellow squash, cut in 1 inch slices
3 scallions, cut in 2 inch squares
Juice of 2 limes
2 cloves garlic, minced
1/3 c. cilantro, chopped
1/2 tsp. ground cumin
2 tbsp. olive oil
1/2 tsp. fresh ground black pepper
1/2 c. low-sodium chicken broth
Cut fish into 1 1/2 inch cubes. If using shrimp, remove "legs" but do not peel. Thread fish or shrimp on skewers alternating with vegetables. Combine lime juice, garlic, cilantro, cumin, olive oil, pepper, and broth. Pour over skewers in shallow dish and marinate 30 minutes. Broil or grill about 5-7 minutes, basting frequently or until fish is opaque. Do not overcook. If desired, serve with warm flour tortillas and salsa. Serves 4.
JM
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