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Comment by Allisyn Wood on June 16, 2012 at 4:19pm

Ceviche is one of my favorite foods.  Haven't tried it with fresh water fish, but since you (I) add lots of salt anyway, guess it doesn't really matter.  Never tried it with the juices... we put ours on white rice.  Sooo good!

Comment by Chi Ma on June 16, 2012 at 9:24am

I don't really like fish, but  tried this recipe from Food Network and it was pretty tasty.

• 2 pounds tilapia fillets, finely diced* see Cook's Note
• 1 cup lime juice (about 8 large limes)
• 1/2 cup seeded chopped tomato
• 1/2 cucumber, peeled, seeded and finely diced
• 1/2 cup finely chopped onion
• 1/4 cup chopped fresh cilantro leaves
• Salt and freshly ground black pepper
• 1/2 cup clam-tomato juice (recommended: Clamato), optional
• 1 tablespoon bottled hot sauce (recommended: Huichol), optional
• 1 serrano chile, optional
• Grilled Tostadas, recipe follows, or 6 purchased tostadas
• Mayonnaise, for spreading
• 1 avocado, halved, pitted, peeled, and thinly sliced
• 1 lime, cut into wedges

Directions

Put the tilapia in a medium bowl. Pour the lime juice over the fish and mix gently to combine. Cover with plastic wrap and chill in the refrigerator until the fish is white throughout, about 15 to 20 minutes.

Remove from the refrigerator and drain off the lime juice, gently squeezing the fish with your hands. Discard the lime juice. Add the tomato, cucumber, onion, and cilantro. Season with salt and pepper, to taste. Add the clam-tomato juice and the hot sauce and chile, if using.

Spread the tostadas generously with mayonnaise and top with the ceviche. Arrange the avocado slices on top of the ceviche and serve immediately with the lime wedges alongside.

Comment by David Schwinghamer on June 14, 2012 at 4:39pm

Anyone in the Phoenix, Az area that would like to take on a new food project consisting of fish and veggies give me a shout.

Comment by Allisyn Wood on June 13, 2012 at 7:58am

My parsley THRIVED this (Florida) winter. Found out ist absolutely pack with vitamins and minerals that fight a variety of diseases and even some cancers. This recipe is from simple recipes.com. It's a chimichurri, an Argentian style pesto. Goes great on Italian bread.


1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
3-4 garlic cloves
2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)
1/2 cup olive oil
2 Tbsp red or white wine vinegar
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
METHOD
1 Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.
2 Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.
Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two.
Serves 4.

Comment by Jay Wolf on May 14, 2012 at 11:20am

Chi brah!!!!  Thanks for letting me in!!!!  If anyone has any recipe questions, I am more than willing to help.  Been in and out of restaurants for almost 18 years now.......  Man I am getting old!  LOL

Comment by Chi Ma on March 19, 2012 at 8:59am

Caldo Verde
by John Villa
Recipe adapted by Irene Sax
Serves 6 to 8

Considered by many to be Portugal’s national dish, caldo verde is found everywhere — in the dining rooms of Lisbon’s most luxurious hotels to the humblest of country homes. It’s a versatile dish: Serve it as a one-course meal at lunch or as a light supper in the evening. What’s crucial when preparing it is that the kale is cut into extremely fine slices; that’s what creates the soup’s distinctive character.—John Villa

convert Ingredients
1/4 cup olive oil
1 large Spanish onion, diced
2 cloves garlic, thinly sliced
10 ounces chouriço, diced
6 medium potatoes, peeled and diced
8 cups cold water
1 pound kale or collard greens, cut into very fine julienne
Salt and pepper to taste

Directions
1. In a large pot, heat the olive oil over medium heat. Add the onions and cook until they are translucent. Add the garlic and half the chouriço and cook for 2 minutes. Add the potatoes, cover everything with the water, bring to a boil and lower the heat, simmering until the potatoes are almost done, about 15 minutes.

2. When the soup is cool enough to handle, purée it in the food processor and return to the pot. Add the greens, bring everything back to a boil and simmer for 2 minutes. Season with salt and pepper, ladle into bowls, and garnish with the remaining cubes of chouriço.

Get more deliciousness at Portuguese Kale Soup | Caldo Verde Recipe | Leite's Culinaria