maleficent

Seviche(Ceviche)
2 lbs of firm, fresh red snapper fillets, cut into 1/2 inch pieces, completely deboned
1/2 cup of fresh squeezed lime juice
1/2 cup of fresh squeezed lemon juice
1/2 Bermuda onion, finely diced
1 cup of fresh peeled, seeded, and chopped tomatoes
2 serrano chili, seeded and finely diced (less if you like less heat)
1 teaspoons of salt
dash of cayenne pepper

Cilantro, chopped
Avocado, sliced
Tortillas or tortilla chips

In a dish (NON Metallic) place the fish, onion, tomatoes, chilis, salt, Tabasco, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for at least 6 hours, giving time for the flavors to blend.

Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.

(Basically, the lime juice cooks the fish, it's light,delicate, but still has some kick to it)


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Gazpacho (Cold vegetable soup)
6 ripe tomatoes, peeled and chopped
1 purple onion, finely chopped
1 cucumber, peeled, seeded, chopped
1 sweet red bell pepper (or green) seeded and chopped
2 stalks celery, chopped
1 serrano chili, seeded and chopped
1-2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives
2 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbsp freshly squeezed lemon juice
Salt and fresh ground pepper to taste
1 teaspoon Worcestershire sauce
3 cups tomato juice

Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.
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