Citrus Chili Atlantic Mackerel Ceviche

July 29th, 2011 § 0 comments § permalink

Serves 6


2 pounds Atlantic Mackerel fillets, chopped in large flat pieces
2 teaspoons salt
Juice of 2 lemons
Juice of 1 lime
2 tablespoons champagne vinegar
1 tablespoon olive oil
1 teaspoon lemon zest
1 teaspoon lime zest
2 teaspoons fresh red chili, de-seeded and chopped super fine
1 teaspoon fresh green chili, de-seeded and chopped superfine
1 tablespoon fresh parsley, chopped fine
1 tablespoon fresh mint, chopped fine
2 avocados sliced
1 cup segmented citrus pieces, lemons, oranges and grapefruits (your choice)


Place the chopped fish in a large bowl and salt it and let sit for a few minutes. In separate bowl whisk together the lemon juice, oil, zest, chilis and herbs until well combined. Pour over the fish and mix well. Let stand in the refrigerator for about 20 minutes before serving. For serving place fish down and garnish with avocado and citrus segments and drizzle ceviche juice over the top.

Shredded Chipotle Chicken Tacos

February 22nd, 2011 § 0 comments § permalink

Serves 4-6


½ tablespoon cumin
½ tablespoon chili powder
½ teaspoon cumin seeds
Zest of 1 lime
1 chicken breast
1½ tablespoons canola oil
½ a large white onion, chopped medium
1 poblano pepper, chopped
Juice of 1 lime
3 whole chipotle peppers in adobe, chopped
¼ cup tomato sauce
3 tablespoons chicken stock
Tortillas, for serving

For garnish:

Pickled onions


In a bowl, combine all spices and lime zest and mix well. Rub all over chicken breasts and season with salt and pepper. In a medium heavy bottom skillet heat canola oil and brown chicken breasts on each side until brown. Remove from pan and set aside, add onions and poblanos and cook until tender.
Add lime juice, chipotles, tomato sauce and chicken stock. Stir well. Place chicken breasts back in pan with sauce and cook for about 15 minutes on a gentle boil or until tender. Take out chicken and shred with a fork. Place meat back in pan.

Serve on flour or corn tortillas garnished with pickled onions and avocadoes.

Corn Salsa with Chips

October 13th, 2010 § 0 comments § permalink


Red peppers
Lime juice
Corn chips


Chop all ingredients and combine in bowl. Serve with corn chips

Corn Salsa with Chips

Yellow Gazpacho Cocktails with Grilled Cilantro Pesto Shrimp & Avocadoes

October 11th, 2010 § 0 comments § permalink

Serves 6


15 medium yellow tomatoes cut into little pieces, making sure to retain liquid
1 teaspoon lemon zest
2 tablespoons fresh cilantro, finely chopped
2 medium cucumbers, peeled
¼ cup olive oil
1 teaspoon salt
1 red bell pepper, finely chopped
1 teaspoon cracked pepper
1 medium red onion, finely chopped
15 shrimp, tail on and cleaned
2 cloves garlic, finely chopped
¼ cup cilantro pesto, recipe below
¼ cup white wine vinegar
Avocado, for garnish


Mix all ingredients except shrimp, cilantro pesto and avocado in a large mixing bowl. Take 1 cup of mixture and blend in a food processor or blender, pulsing until semi-smooth. Alternatively grind up with a mortar and pestle until desired consistency. Pour liquid back into mixing bowl and stir well. Refrigerate for at least 2 hours before serving.

Grill shrimp, brushing occasionally with cilantro pesto. Serve in martini glasses with 2 grilled shrimp and avocado for garnish.

Cilantro Pesto


1 bunch fresh cilantro (approx. 1½ cups)
Juice of 4 limes
3-4 cloves fresh garlic
Juice of 1 lemon
Zest of 2 limes
1 tablespoon cumin
1 jalapeño pepper, chopped and seeded (optional)
½ cup walnut oil or olive oil
Salt, to taste


In a blender, or with a handheld food processor, combine all ingredients with salt and blend until smooth.

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