Ceviche is a quintessential island dish that is great for hot days when you couldn't even fathom eating something hot! I've tried a lot of ceviche in my short 32 years on this planet, and not one has ever disappointed me. Whether it's squid, shrimp, scallop, fish or conch ceviche, I've tried them all and all were amazing. Ceviche is my absolute favorite dish to enjoy when on vacation in some tropical place far, far away, and for so long, I never knew just how easy it is to make on your own!
Last year, while down in Costa Rica, I had the opportunity to get a lesson in ceviche from a local tica named Shirley. She showed me that by using just a few simple steps, you can make a delicious ceviche that is perfect as a lunch or appetizer.
In this recipe, we are going to make ceviche using halibut, a native Cape Cod fish. I had never thought to use halibut for ceviche, because generally it is done with mahi mahi, but after talking to the chef over at Fisherman's View Restaurant in Sandwich, MA, I learned that halibut can make a great fish for ceviche. It has a firm, white and flakey meat, making it perfect to hold up and not crumble into too-tiny pieces.
When your husband is a fisherman, the summer season is all about fishing. Every. Single. Day. The good news though is that sometimes he brings home bags and bags of freshly caught sushi grade tuna steaks, and then life is really good. I like to think I'm pretty lucky.
The firecracker slaw is super easy to make, and if you don't love spicy foods, you'll simply omit the serano and jalepeno peppers. Altogether, the buttery texture of simply diced raw tuna over homemade pita chips and diced creamy avocado make these Ahi Tuna Nachos with Firecracker Slaw something to be reckoned with.
Sometimes you need a quick side dish to go with your BBQ'd chicken, or fried fish, or for a potluck, or for just about anything. This quick and simple 3 bean salad is so easy, using only a few ingredients, without a complicated dressing recipe, and the flavors are fresh and yummy. Continue reading
Crispy, sweet, savory roasted root vegetables that are absolutely perfect for a weeknight meal, holiday side dish or for meal prep to have healthy, delicious lunches all week long. Continue reading
Beans don't get much credit these days, but they are full of protein and fiber, low in saturated fat and sodium, and perfect to add to almost any meal.
In our house, we love to add beans, primarily black beans, to our breakfast burritos, added on top of a salad at lunch, or in enchiladas or pureed into a soup. They are cheap to make too, with up to 12 servings costing barely $5.00 total for all the ingredients when using a bag of dried beans.
We need to talk about croutons. They are so incredibly easy to make and store well in a plastic bag for up to three days after making. I feel as if this needs to be a public service announcement.
It wasn't until today that after enjoying some Papa Pomodoro Soup with Ryan did I realize that most of the world hasn't thought of making their own croutons! It's so much healthier to make your own foods from scratch and this is one recipe that is so easy and simple, I just have to share it with you.