Chipotle-Beer Battered Fish Tacos…and We Turned 6!

Beer Battered Fish Tacos


My Achilles….

Well, one of the many at least.

Beer Battered Fish Tacos

And I gladly use ANY excuse to have them.

Monday = Taco Tuesday Eve…

Tuesday = Taco Tuesday!

Wednesday = The NEW Taco Tuesday...

Thursday = The NEW Taco Wednesday

Friday = Five More Days Until Taco Tuesday….

Beer Battered Fish Tacos

So it’s really no surprise that I’d default to them in light of our 6th Blogiversary!

Yes Friends, this week marks 6 years that I turned to this space to jabber about food, share lots of pics and tell random anecdotes about my family and loved ones.

Beer Battered Fish Tacos

Thanks so much for sticking around with me through the years and for all of the wonderful messages and positive energy you send through the blog-o-verse.

I heart y’all dearly. <3

Beer Battered Fish Tacos

And if I could, I would invite EVERYONE over for a Taco Fiesta to show my appreciation! But alas, mi casa is tiny….

So for now, let me share with you these Chipotle-Beer Battered Fish Tacos. It’s a riff on the beloved Baja Fish Tacos with a slight smoky kick from the addition of chipotles and adobo sauce. They’re wonderfully crisp, bright, and will just put a big–BIG smile on your face.

Much, MUCH ALOHAS to you all…and here’s to many more Foodventures! <3


Chipotle-Beer Battered Fish Tacos
Makes approximately 8-12 tacos


1 cup Mexican crema or sour cream
2 whole chipotle peppers (canned in adobe sauce), divided
2 tablespoons adobo sauce from the canned chipotle peppers, divided
1 tablespoon fresh lime juice
vegetable oil
1 pound cod or other firm white fish, cut into 1½ strips|
kosher salt
black pepper
1½ cups all purpose flour
2 heaping tablespoons cornstarch
½ teaspoon baking powder
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon cayenne pepper
6 ounces cold lager (I used Pacifico)
8-12 small tortillas (I used homemade flour tortillas)
2 cups shredded cabbage
1 cup thinly sliced cucumbers
sliced avocados
pickled red onions
1 cup thinly sliced radish
2 cups grape tomatoes, quartered
1 cup chopped fresh cilantro
lime wedges
hot sauce

Place the crema, 1 chipotle pepper, 1 tablespoon adobo sauce and lime juice in a blender. Puree until smooth. Transfer to a small bowl, cover with plastic wrap and refrigerate until ready for use.

Fill a heavy bottom pot with about 2 inches of oil. Heat until it reaches 375 degrees F.

While the oil heats, prepare the fish. Using paper towels, blot off any excess moisture from the fish. Season well with kosher salt and pepper.

Place ½ cup of the flour in a shallow dish. Whisk ¼ teaspoon salt and ¼ teaspoon pepper into the flour. In a large bowl, whisk together the remaining flour, cornstarch, baking powder, garlic powder, onion powder and cayenne pepper. Slowly whisk in the beer until just combined. Mince the remaining chipotle pepper finely and add it with the remaining adobo sauce to the batter. Whisk until just combined.

Work in batches of 3-4 pieces at a time to cook the fish. First, dredge the fish into the seasoned flour. Dust off any excess flour before dipping them into the batter. Allow the excess batter to run off the fish before carefully laying it into the heated oil. Fry the fish for about 2-3 minutes on each side, depending on thickness, until golden brown and cooked through. Remove the fish from the oil and drain on a wire rack that has been placed over a tray or plate. Continue with the process until all of the fish has been cooked.

Assemble the tacos. Warm each tortilla over a skillet, open flame or microwave. Place a small mound of shredded cabbage inside the tortillas. Top with avocado, cucumbers, pickled onions, 1-2 pieces of crispy fish, radish slices, tomatoes, drizzle of chipotle crema, and cilantro. Serve immediately with lime wedges and hot sauce (optional).

Crispy Black Cod with Uni {Sea Urchin} Risotto

Black Bass with Uni Risotto

Crispy Black Cod over Uni Risotto.

You need this in your life. You really, REALLY do.

And the truth of the matter is, we made this incredibly decadent dish earlier this year at a Family Dinner though I didn’t post it because I wasn’t a fan of the pictures. But I came across them again while I was digging through my external hard drive and found my mouth watering.

It was so damn good.

Uni (Sea Urchin)

Seeing how we try our darnedest to try and not make the same dish twice for Family Dinner, I knew it would be awhile before I had the chance to rephotograph it. So I apologize for the photo quality but trust me on this, you’ll love this dish.

It was a collaboration between my seestrah T and I. She wanted a luscious fish and although we would usually turn to sea bass, we opted for black cod since it’s much more affordable. Sea bass has a very high oil content which keeps it wonderfully moist and almost buttery once cooked. Black cod mirrors the rich and decadent textures of sea bass but there are a TON of bones in them. So make friends with your fish monger and let them do the work for you.

Black Bass with Uni Risotto

I was in charge of the starch component of the dish and thought risotto would be wonderful with the tender fish. To send things over the top, I chose to make uni risotto by using my base risotto recipe but stirred in lots of pureed uni towards the end. The briny, mildly sweet flavor it brought to the rice was such a wicked compliment to the cod.

Here in Southern California, shelled uni can be found in the sashimi sections of Japanese and other Asian grocery stores. And if you’re feeling really adventurous, you can buy them whole in their spiny shells and remove them at home. I, for one, am okay with not shanking myself and opt to get them prepackaged.

Black Bass with Uni Risotto

And since more uni is always better in my book, we had to top off the whole thing with 1-2 extra pieces. If you’re going to do it, do it right.





Crispy Black Cod with Uni {Sea Urchin} Risotto
Serves 4


12 ounces fresh uni (sea urchin )
4¼ cups seafood stock (ie. lobster, shrimp, etc.), divided
2 tablespoons olive oil
2 tablespoons unsalted butter, divided
1 cup diced white onion
1 tablespoon minced garlic
¼ teaspoon red pepper flakes
½ teaspoon fresh thyme leaves
1 cup Arborio rice
½ cup dry white wine
½ cup grated Parmesan cheese
kosher salt
black pepper
4 pieces black cod, skin-on, de-boned (5-6 ounces each)
vegetable oil
chopped chives to garnish

Take all but 4-6 pieces of uni and put it in a blender with ¼ cup seafood stock. Pulse until it becomes smooth and set aside. Alternatively, you can use an immersion blender or hand-whisk the uni into the stock. The latter method will not have as smooth of a finish.

Heat the remaining seafood stock in a medium saucepan and keep warm over low heat.

Heat the olive oil and 1 tablespoon butter in a pot (or large, deep set skillet) over medium heat. Add the onions and sauté until softened and translucent, about 3-4 minutes. Add the garlic, red pepper flakes, thyme leaves, rice and stir quickly until the rice is well coated and opaque—about 1-2 minutes.  Stir in the wine and cook until the liquid is nearly all evaporated.

Ladle in 1 cup of the hot stock into the rice. Simmer and slowly stir over medium-low heat until the rice has absorbed the liquid. Add the remaining stock, 1 cup at a time. Continue to simmer and constantly stir, allowing the rice to absorb each addition of stock before adding more. Once done, the risotto should be slightly firm and creamy–approximately 25 minutes in total. Stir in the pureed uni, cheese and remaining butter. Check for seasonings and adjust with the kosher salt and pepper.

While the risotto cooks, heavily season both sides of the cod with black pepper and salt. Using a sharp knife, score the skin side of the fish. Choose a skillet that can handle a high level of heat (ie. cast iron, stainless steel, etc.) Heat the skillet over high heat so that it becomes screaming hot. Once it reaches the desired temperature, add a few tablespoons vegetable oil and swirl it around the skillet. Carefully place each fish, skin side down into the oil. Using a spatula, gently press down on the fish so that they don’t curl up on the sides. Cook the first side of the cod for about 3 minutes — depending on the thickness. Be careful not to flip the fish before the skin has crisped up and formed a crust. Once the first side has cooked, about 2/3 way through, flip and cook for an additional 2 minutes. Remove the fish from the skillet.

Spoon the risotto into the dishes. Place one piece of cod on top of the risotto and then place 1-2 pieces of uni atop the fish. Sprinkle each plate with chopped chives and serve immediately.

Spicy Tuna Hand Rolls – Temaki

Spicy Tuna Hand Rolls

I’m not sure when we discovered that my niece Nini had a knack for knocking out some amazing Spicy Tuna but once we did, there was no turning back. It has everything to do with this “crack sauce” she created to bind the fish. And incidentally, that sauce is pretty brilliant for a bunch of different things like dipping fries in or as schmears for seafood burgers.

At our last family dinner, I mentioned that seestrah’s neighbor had gifted them with a whole bunch of freshly caught yellowfin tuna (sigh….I love living in California) so we seized the opportunity and put Nini to work on a bunch of temaki (sushi hand rolls).

In truth, you could use any type of sashimi grade seafood for this preparation –ahi, salmon, scallops, shrimp…..the ocean (or lake) is the limit! But remember–it’s got to be sashimi grade since there is no heat used to cook the fish.

Oh Nini, what a cutie-patootie and rockin’ little chef.


She started off with the crack sauce which is really a little bit of this and a little bit of that. Things like mayo, sambal chili, sriracha, soy, sesame oil and such. She then folded some of the sauce into the chopped tuna.

We didn’t include it here but if you wanted an extra kick {you wild animal, you!}, throw in some finely minced jalapeno or serrano peppers. They’d add an extra level of heat with a bit of nice crunch.

Spicy Tuna Hand Rolls

Then we got rocking and rolling!

Nori, daikon shoots, avocado slices, more crack sauce………thinly sliced cucumber strips would have been also a great addition.

Spicy Tuna Hand Rolls

And of course, the star of the whole deal–the onolicious fish! Throw on a few heaping spoonfuls of that spicy lusciousness.

On a side note, I have to apologize for the weird hue of these photos. It’s takes more talent than I possess to tinker around with my camera settings while keeping one hand constantly filled with these overflowing temaki that I couldn’t stop eating.

I have no shame.

Spicy Tuna Hand Rolls

Speaking of which– temaki are meant to be eaten right after they’re rolled so that the nori retains the crispness. If not, they become a bit wilty like these little guys below. But of course, that didn’t stop us for inhaling them.

August 2015 Family Dinner

And that’s it! Beautiful, homemade temaki!


Thanks Nini <3 !


Spicy Tuna Hand Rolls {Temaki}
Makes approximately 18-20 rolls


1½ cups mayonnaise
3 tablespoons Sambal Oelek chili garlic paste, more or less depending on heat preference
2 tablespoons Sriracha, more or less depending on heat preference
2 teaspoons toasted sesame oil
1 tablespoon soy sauce
3 teaspoons kosher salt, divided
1 cup plus 2 tablespoons tobiko (fish roe), divided
4 tablespoons chopped chives, divided
2 pounds sashimi grade tuna, roughly chopped
¼ cup rice wine vinegar
1 tablespoon granulated sugar
4 cups cooked sushi rice
2-3 ripe avocados, sliced
1 package daikon radish shoots, approximately 2 cups
10 sheets nori (toasted seaweed), cut in ½ lengthwise–you should end up with 20 long sheets about 4 x 8 inches
¼ cup toasted sesame seeds

In a bowl, mix together the mayonnaise, Sambal, Sriracha, sesame oil, soy sauce, 2 teaspoons kosher salt, 2 tablespoons tobiko and 2 tablespoons chives. Portion out about ½ the sauce into a clean bowl. Cover and refrigerate. With the remaining sauce, fold in the chopped tuna. Cover and refrigerate for 1-2 hours.

In a small bowl, whisk together the remaining salt, rice wine vinegar and sugar. While the sushi rice is still hot, drizzle the liquid over the grains and fold it through to thoroughly coat. Allow the rice to cool to room temperature.

Prepare the hand rolls. Lay one nori sheet lengthwise in your hand and add a small pile of daikon radish shoots in the center. Place 2-3 slices of avocado on top and then a small scoop of the cooled rice. Place a few spoonfuls of the reserved spicy sauce over the rice before topping with a generous scoop of the tuna on top. Carefully fold the left of the nori over in a diagonal motion, tightly rolling until you’ve created a secured cone. Top with scallions, sesame seeds and a small scoop of tobiko. Serve immediately.

Gỏi Cuốn Tôm {Shrimp Spring Rolls}

Vietnamese Shrimp Spring Rolls

Dear Mother Nature,

You know that I adore Spring and Summer. In fact, I’m a Sun Baby through and through.

It may be a result of those early years where I froze in the Minnesota snow and now I’m at my best when I can feel the warmth of the sun on my face and can wear my flipflops 365.

Vietnamese Shrimp Spring Rolls

But with that said, I think you’re playing a cruel practical joke on me this late in the game.

90+ degree weather EVERY day this week?!?!

And that’s with mi casa sitting on the coast. Where or WHERE did you send my beloved Pacific Ocean breeze?

My poor puggle and I are melting.


And it’s already September.

Vietnamese Shrimp Spring Rolls

Spring Rolls.

Lately, all I want are Spring Rolls and popsicles….and slurpees.

Gỏi Cuốn, as you know, are Vietnamese spring rolls….sometimes noted as “summer rolls”.

They’re light, filled with veggies and low maintenance.

Thankfully, because I can barely muster enough energy to boil water to cook the vermicelli noodles and poach the shrimp. And lucky for both of us, I don’t like poached pork belly which is commonly used in Vietnamese spring rolls. It gives me one less thing to worry about.

Vietnamese Shrimp Spring Rolls

Now, if my face wasn’t melting off my head (is that T.M.I.?), I’d marinate the shrimp in a little garlic, fish sauce and then grill them. It really does add that extra oompf of flavor but trust me, poaching them are just as delish.

Oh–and Mother Nature, if you’re fixing up some spring rolls, feel free to add in other herbs and veggies you may have on hand….bell peppers, bean sprouts, Thai basil….

And thin slices of poached pork belly if it tickles your fancy.

Vietnamese Shrimp Spring RollsAnd once you’re done making your rolls, could you find it in your heart to send back our “normal” weather?

We would love you even more….like, times infinity.

xoxo <3 ,



Gỏi Cuốn Tôm {Shrimp Spring Rolls}
Serves approximately 4


2 tablespoons granulated sugar
1 teaspoon kosher salt
½ cup boiling water
1 cup rice wine vinegar
1 cup julienned carrots
1 cup julienned daikon radish
8 sheets round bánh tráng (dried rice paper sheets)
lettuce leaves
2 cups cooked vermicelli noodles
1 small Persian cucumber, sliced thinly lengthwise
fresh mint leaves
fresh cilantro leaves
fresh Thai basil, optional
fresh Vietnamese coriander, optional
1 dozen poached shrimp, sliced in half lengthwise
8 thin scallions or Chinese chives

Prepare the đồ chua (pickled vegetables). In a medium sized bowl, dissolve the sugar and salt with the boiling water. Add the vinegar and allow the liquid to cool to room temperature. Add the carrots and daikon and refrigerate for at least 1 hour. *This can keep in a sealed container in the fridge for 2-3 weeks and are a must in Vietnamese sandwiches (bánh mì).

Dip one rice paper sheet in warm water and place on a flat surface. The rice paper will slowly become pliable. Lay one piece of lettuce in the middle of the rice sheet and top with vermicelli noodles, cucumber slices, mint leaves, cilantro leaves, Thai basil, Vietnamese coriander and some of the refrigerated đồ chua. Lay 3-4 shrimp slices, cut side up, in one line above the layer of vegetables.

Tightly roll the bottom of the rice paper over the mound. Fold the right side of the roll in and lay one scallion/chive above the roll. Fold the left side in and continue rolling the rice paper up until you’ve created a secured roll. Repeat with the remaining ingredients.

Serve at room temperature with hoisin peanut sauce or other dipping sauce of your choice.


B.L.E.A.T.S. Sandwiches


This week we’re giving one of my favorite ingredients some love.

Something so versatile, quick to prepare and that can send almost anything over the top.


The beloved Egg.


Pizza? Throw an egg on it…..

Pasta? Throw an egg on it…..

Sandwiches? Throw an egg on it…..

Salads? Throw an egg on it…..

Ramen Noodles? DEFINITELYThrow an egg on it…..


Eggs have that magical ability to bring almost anything it touches to the next level. When adding a poached or runny fried egg to a dish, it becomes something so decadently transcendent—unctuous, sinful, delicious.

All that with just an egg!


To close out National Sandwich Month and for my next contribution to Safest Choice™ Darling Dozen, I thought I would whip out a hearty and fun sandwich…. B.L.E.A.T.S.







Oh yes…I went there.


It all starts with an easy sriracha mayo I mix up to hold everything together or you can use any other spread that suits your fancy.

Wasabi mayo, pesto, garlic aioli, dijon mustard……

You get the gist….


Next comes the salmon that is simply seasoned with kosher salt and then pan seared until it’s crispy on the exterior but still moist and tender in the middle. I happened to have a large fillet here but if you can’t find one big piece, just grab a couple smaller fillets.

Then, I cracked a few Safest Choice™ pasteurized eggs in the skillet and fried them until the edges were crisp and the yolks had just barely set.

I’m all about an ooey-gooey egg yolk… makes it seem a bit sinful—but don’t feel guilty. I sure as heck don’t.


Once that’s all done, everything gets layered in between some hamburger buns or rolls. It truly is a behemoth of a sandwich and incredibly messy to eat.

But so wonderfully worth it!

And if you can’t get a little messy at home while enjoying some B.L.E.A.T.S. then you’re just not living life.


Want to learn more about our friends from Safest Choice™? Then head on over here and while you’re at it, check out some more egg-a-licious recipes on their site!
B.L.E.A.T.S. (Bacon, Lettuce, Egg, Avocado, Tomato & Salmon) Sandwiches
Serves 4


½ cup mayonnaise
1 tablespoon sriracha chili sauce
1 teaspoon sesame oil
1 garlic clove, finely minced
kosher salt
1 pound fillet salmon, skinned and deboned
3 tablespoons vegetable oil, divided
4 large Safest Choice™ pasteurized eggs
½ small lemon
1 small tomato, sliced
1 small avocado, sliced
8 strips cooked bacon
4 lettuce leaves
4 hamburger buns or rolls

In a small bowl, whisk together the mayonnaise, sriracha, sesame oil, garlic and 2-3 pinches of kosher salt. Cover and refrigerate the sriracha mayonnaise.

Liberally season the salmon fillet with salt on both sides. Heat a large skillet over medium-high heat. Add 2 tablespoons of oil and swirl it around to coat the bottom of the skillet. Carefully lay the salmon fillet into the skillet. Allow the salmon to sear, undisturbed, for about 4-5 minutes depending on the thickness of the fillet. The salmon should be about ¾ cooked through. Gently flip the fillet and allow it to brown on the other side for another 2-3 minutes until the center is barely pink. Remove from the skillet and transfer to a large plate to rest.

Use paper towels to wipe the interior of the skillet. Heat ½ tablespoon of the oil over medium-low heat. Crack 2 Safest Choice™ pasteurized eggs in the skillet and fry until the center has set and the whites are opaque. Sprinkle each egg with salt. Transfer the fried eggs to a plate and repeat with the remaining oil and eggs.

Squeeze the lemon over the rested salmon fillet and cut into four even pieces.

Assemble the sandwiches by spreading sriracha mayonnaise inside each of the hamburger buns/rolls. Top the bottom of each bun/roll with lettuce, avocado slices, tomato slices, bacon strips, salmon piece and then a fried egg. Place the top of each bun/roll on and serve.


*DISCLOSURE: As a brand ambassador for the Safest Choice™ Darling Dozen, I was compensated for the creation of this recipe and post. However, as always, all opinions are my own.*

Ahi Shōyu Pokē

Ahi Poke

Happy Aloha Friday, Folks!!!!

Seester brought it to my attention that I have yet to post a recipe for  my ahi pokē –well, any kind of pokē for that matter. Which is actually kind of surprising since I’m kind of a Pokē Monster….and no, that’s not my Pokémon name.

Just consider the delay a sign of my Island Time …….

But what better time than now as it is Aloha Friday and it’s almost pau hana!

Ahi Poke

First things first….

Hawaiian Pokē is pronounced POH-keh.

Rhymes with crochet.

And is not POH-kee because that’s just hokey.

Get it? Got it? Good.

Ahi Poke

Pokē is the Hawaiian take on a seafood “salad” usually consisting of raw seafood —though there are some variations with cooked proteins as well. While in Hawai’i, I eat it by the pounds…DAILY. And if you’re ever there and you don’t–well, you’re just missing out….big time. Particularly since the seafood is so darn fresh there and plentiful!

One of my fav thing to do while on the islands?

Grab a cooler filled with ice and run to the nearest Foodland or other local grocery store where there are Pokē Counters!  Rows and rows of fresh pokē of all different types that are so affordable—averaging $8-$12 per pound when I was last there. Once you’ve got your tubs of fresh pokē in your cooler with some Hawaiian Suns and adult beverages, plop yourself down at a nearby beach and Live A’loha.


Ahi Poke

Luckily for us, the love of pokē has finally caught on in the mainland as there’s been a surge of pokē shops springing up in SoCal for us to get our fix in.

But don’t fret if there’s not a pokē shop nearby because the standard ahi pokē is really easy to make at home as long as you know of a trusted fishmonger or have a grocery that has sashimi-grade fish on hand.

Ahi Poke

Ahi Pokē is often referenced as “ahi shōyu pokē” as it is flavored with Japanese soy sauce {shōyu}. There are many different variations but at minimum, it typically consist of ahishōyu, onions, sesame oil, and some type of seaweed. Many folks like to also add Hawaiian chili peppers and macadamia nuts, too.

The recipe below is my standard go-to but sometimes I’ll swap out the ahi for yellowtail and throw in some avocados for extra richness and gochugaru (Korean chili powder) for a kick. As with anything, you can add or omit to suit your fancy but be sure to use sashimi-grade fish. I also like to use a marinated akame (sea kelp) that I pick up in the refrigerated section of my local Japanese grocery store. But ogo (also known as ogoniri) can be a bit easier to find at Asian grocery stores (or online) as it’s often sold dried.
Ahi Poke

I tend to serve my pokē as an appetizer with noriten – seaweed tempura chips. But it’s equally as onolicious in sushi rolls or pokē bowls

But I warn you, this pokē is always a hit–even with the munchkins (ours inhale it!), so make a big batch!

A’lohas... <3


Ahi Shōyu Pokē 


1 pound sashimi-grade ahi
¼ cup finely minced shallots or Maui sweet onion
¼ cup chopped scallions
2 heaping tablespoons minced marinated arame or ogo
¼ teaspoon sea salt, more to taste
2½ tablespoons low sodium soy sauce, more to taste
½ tablespoon sesame oil
1 teaspoon toasted sesame seeds

Using a very sharp knife, dice the ahi into 1/3 – ½ inch cubes. Transfer to a large bowl and fold in the shallots, scallions, arame, ¼ teaspoon sea salt, soy sauce and sesame oil. Cover the bowl with plastic wrap and refrigerate for an hour.

Once chilled, stir the pokē and taste. Add additional sea salt and soy sauce as needed. Sprinkle the fish with toasted sesame seeds and serve.

For pokē bowls, divide the pokē into 2 portions and serve on top of bowls of steamed rice. Top bowls with additional items such as gari, avocado slices, tobiko, pickled cucumbers, and nori strips. For an appetizer, serve the pokē with tortilla chips or noriten chips.

Ceviche de Pescado

Ceviche de Pescado

I know y’all must be tired of me complaining about the weather…..

But it’s HAWT IN HERRE!!!!!!!!!!!!!

And muggy.


But I can’t help it! I’m a SoCal wussy when it comes to weather and I am dyyyyiiiiinnnnggg.

Like Dead.

I’ll miss you.

Ceviche de Pescado

But before I pass on to the afterlife, let me pull this oldie but goodie out to share with you that is an absolute MUST during the summer— Ceviche de Pescado.

Ceviche of all sorts is quite popular in my neck of the woods having its roots in Mexican and Latin cuisines. It’s essentially a dish comprised of fish (or other seafood) that is “cooked” in citrus juice and spices. Since the acidity from the citrus “cooks” the fish, there’s no needs to crank on the stove or oven to make this little number—which is one of the reasons it’s perfect for warm days.

This time around I used a basic approach with the ceviche but depending on the region of Latin America, you can add just about anything such as corn, sweet potatoes, plantains, or even a tomato sauce. I also chose to use red snapper for this batch but any fresh, white fish will do……or even shrimp, scallops, octopus–the ocean is the limit!

But one thing is a must…..since you’re not using any heat in the preparation of this dish, you have to use the freshest proteins you can get your hands on.

How can you tell?

Sashimi grade labeled fish or products from a trusted fishmonger is generally a safe bet. But when in doubt—smell it. If it smells fishy–skip it.

Ceviche de Pescado

Oh…in case you were worried, my puggle turned on the air conditioner while I was passed out and I miraculously sprung back to life.

That clever little puppy. <3


Ceviche de Pescado
Servings 4-6


 1½-2 pounds firm white fish fillets, evenly diced (ie. snapper, tilapia, bass, etc.)
¼ cup fresh orange juice
1 cup fresh lime juice
zest of 1 lime
1 serrano chili, seeds removed and finely diced
½ tablespoon finely minced garlic
1 red bell pepper, diced
½ small red onion, finely diced
¼ cup chopped cilantro
½ cup diced tomatoes
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander
2-3 pinches cayenne pepper
2 tablespoon olive oil
kosher salt
black pepper

 In a large, non-reactive bowl, gently combine the fish, orange juice, lime juice, lime zest, serrano chili, garlic, bell pepper and red onion. Cover the bowl and refrigerate for 60 minutes. The fish should turn white and opaque.

Drain and discard all but ¼ of the liquid from the bowl. Fold in the cilantro, tomatoes, cumin, coriander, cayenne, and olive oil. Adjust seasonings with salt and pepper. Serve immediately with additional lime wedges, hot sauce, diced avocados, and tortilla chips.