Showing posts with label texmex. Show all posts
Showing posts with label texmex. Show all posts

Summer is just around the corner and it's not Summer in Texas without ceviche! I was introduced to this dish a few years ago by a colleague who was from Monterrey Mexico. She gave me some helpful tips on how to prepare it!

There are a few things to know about ceviche. This dish is made from fresh raw fish cured in citrus juices, such as lemon or lime. Since this dish is not cooked with heat, it must be prepared fresh to minimize the risk of food poisoning. I like to let my fish marinade for hours rather than the usual 20 minute time frame. This dish can be served as the main course or as an appetizer with chips. An awesome Summer crowd-pleaser either way! 

My fridge is always fully stocked fridge with a variety of beers thanks to my boyfriend. If your looking for a drink to pair this tropical dish with, The Bikini Blonde Lager was very refreshing! This beer is from Hawaii and is only sold in 10 states, can be purchased through some online retailers. Cheers!
Using fresh lemons, squeeze out juice until you have enough for 1 1/2 cups. Add extra pulp by scrapping out the lemon excess from inside the peel. Remove any seeds. Set to the side. Prepare your fish- cut tilapia into finely diced pieces, 1/2 inch or less. Combine fish and lemon juice to a large round or rectangular container preferably something  that has a lid. If this is not accessible, plastic wrap will do.

  Let marinade in the fridge overnight, 8+ hours. *If your running low on time, let the tilapia chill in the fridge for 20 minutes to an 1 hour until the fish is white throughout.

Dice tomatoes and avocado. Finely chop jalapenos and mince cilantro.

Mix in veggies, V8, and salt into the container of marinated tilapia. NOTE: A key ingredient to the "KICK" in my recipe is using the V8 spicy hot. I decided to use this rather than Clamato juice because it comes in comes in the perfect size and in a pack of 6. The unused cans would perfect for making Bloody Mary's the next morning!


You can serve this dish either by spreading the ceviche onto tostadas for a meal or in a chips n' dip style as an appetizer. I used H‑E‑B Baked Tostadas Horneadas as a healthy substitute. I usually serve with Mission Red Tostada Nortena or fry up my own tostadas and/or tortilla chips! 




Tilapia Ceviche with a KICK
Ingredients:
6 Fillets of Tilapia
1 1/2 Cups of Lemon Juice (7-9 Lemons)
1 1/2 cup of Tomatoes (1-2 tomatoes)
2 Small Avocados
1 Jalapeno 
1 Cup of Cilantro
1 Can (5.5 oz) of V8, Spicy Hot or Regular
6-8 corn tostadas or a bag of tortilla chips
Salt to taste 

Directions:
  1. Using fresh lemons, squeeze out juice until you have enough for 1 1/2 cups. Add extra pulp by scrapping out the lemon excess from inside the peel. Remove any seeds. Set to the side. 
  2. Prepare your fish- cut tilapia into finely diced pieces, 1/2 inch or less,
  3. Combine fish and lemon juice to a large round or rectangular container preferably something  that has a lid. If this is not accessible, plastic wrap will do. Let marinade in the fridge overnight, 8+ hours.   **If your running low on time, let the tilapia chill in the fridge for 20 minutes to an 1 hour until the fish is white throughout. 
  4. Dice tomatoes and avocado. Finely chop jalapenos and mince cilantro. 
  5. Mix in veggies, V8, and salt into the container of marinated tilapia.
  6. Serve either by spreading the ceviche onto tostadas for a meal or in a chips n' dip style as an appetizer. For an extra extra KICK, top with Valentina hot sauce! 






To avoid an annoying trip to the grocery store, I always keep my kitchen stocked with basic essentials. Migas is definitely my go to breakfast when I have little to work with. 

I was introduced to migas from a friend's mom here in Texas. Migas is a traditional Tex-Mex dish commonly confused with Chilaquiles. Migas are simply fried pieces of corn tortillas with scrambled eggs. What I love about this dish is once you have the main ingredients for the base, you can literally add anything to it- onion, avocado, tomatoes, cilantro, chorizo, bacon... endless mixing options!! This recipe is super simple and just enough for two. 





Begin prepping with dicing the serrano pepper. 
Cut tortillas into small 1-1 1/2 inch squares. 

Heat oil in a medium skillet. Once the oil is warm enough, add the tortilla pieces and stir until the oil is evenly distributed. *I like cooking with a "Spoonula" because it doesn't rip the tortillas. 

Cook on medium heat until the tortilla pieces are golden and really crunchy (like tortilla chips). This step is very important because if your pieces are still soft you will have soggy migas. 

Add eggs on top of your tortilla chips and stir well. 

 Add your serrano pepper and salt/pepper. Stir well.

Add cheese, stir well. 

Ready to serve, add picante sauce to top things off!

Quick n' Easy Migas 
Ingredients:
3 eggs
6 corn tortillas
1/4 cup of cheddar cheese
2 tablespoons of vegetable or olive oil. 
salt and pepper to taste
1 serrano pepper (Optional- I used it for an extra kick)
Picante Sauce to top

Directions:
  1. Begin prepping with dicing the serrano pepper. Cut tortillas into small 1-1 1/2 inch squares. 
  2. Heat oil in a medium skillet. Once the oil is warm enough, add the tortilla pieces and stir until the oil is evenly distributed. Cook on medium heat until the tortilla pieces are golden and really crunchy (like tortilla chips). *This step is very important because if your pieces are still soft you will have soggy migas. 
  3. Add eggs on top of your tortilla chips and stir well. 
  4. Add your serrano pep
  5. per and salt/pepper. Stir well.
  6. Add cheese, stir well. 
  7. Ready to serve, add picante sauce to top things off!