(8/2015) As summer continues so do the long lazy days, hazy nights and the ever daunting task of easy to preparing simple dishes that are either light cooking or better yet NO COOKING! This month we are going to explore some easy recipes that will keep your kitchen cool and have you jumping for joy with all of the great summer flavors! And don't think
that we are just going to be eating salad, there are all kinds of things to choose from in the no cook or light cooking world.
First up is one of my all time favorite cooking styles, CEVICHE. Ceviche is a Mexican style of no cook style that uses acidity to cook seafood. Using lemons, limes, oranges to prepare all types of seafood it is definitely a style that you love or hate. One of things that I love so much about it is that you can involve the kids to help out with no fear
of them burning themselves. The following recipes are different variations from Simply Recipes and Eating Well, respectively.
RED SNAPPER CEVICHE
Always use the freshest fish possible. Make the same day you purchase fresh fish.
- 2 lbs of firm, fresh red snapper fillets (or other firm-fleshed fish), 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 red onion, finely diced
- 1 cup of chopped fresh seeded tomatoes
- 1 serrano chili, seeded and finely diced
- 2 teaspoons of salt
- Dash of ground oregano
- Dash of Tabasco or a light pinch of cayenne pepper
- Tortillas or tortilla chips
In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, 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 several hours, giving time for the flavors
- POACHING LIQUID
- 2 quarts water
- 1/4 cup kosher salt
- 1 pound raw shrimp (21-25 per pound), peeled and deveined
- Juice of 2 lemons
- Juice of 2 limes
- Juice of 2 oranges
- 1 cup diced seeded peeled cucumber (1/4-inch dice)
- 1/2 cup finely chopped red onion
- 2 serrano chiles, seeded and finely chopped
- 1 cup diced seeded tomato
- 1 avocado, chopped into 1/2-inch pieces
- 1 tablespoon roughly chopped cilantro leaves, plus more leaves for garnish
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon kosher salt
Combine water and 1/4 cup salt in a large saucepan; bring to a boil over high heat. Add shrimp and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Transfer to a cutting board until cool enough to handle, about 10 minutes.
Chop the shrimp into 1/2-inch pieces and place in a medium nonreactive bowl (see Tip). Add lemon, lime and orange juice. Stir in cucumber, onion and chiles. Refrigerate for 1 hour.
Stir tomato, avocado, chopped cilantro, oil and 1/4 teaspoon salt into the shrimp mixture. Let stand at room temperature for 30 minutes before serving. Garnish with cilantro leaves, if desired.
TIPS & NOTES
Make Ahead Tip: Prepare through Step 2 and refrigerate for up to 4 hours.
Kitchen Tip: A nonreactive bowl or pan—stainless-steel, enamel-coated or glass—is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor.
NOTE FROM THE FOOD CHICK: You do not need to boil the shrimp. Allow the shrimp to "cook" in the lemon, lime and orange juice until it turns pink.
A great accompaniment to ceviche and still in the no cook realm is Panzanella or Bread Salad. The best bread salads are made with day old bread that has a lot of flavor. Below the Panzanella recipe you will find my recipe for Gluten Free Basil Focaccia Bread which I find is perfect!
- 6 cups day old bread, torn into bite-size pieces
- 1/3 cup olive oil
- salt and pepper to taste
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 4 medium ripe tomatoes, cut into wedges
- 3/4 cup sliced red onion
- 10 basil leaves, shredded
- 1/2 cup pitted and halved green olives
- 1 cup fresh mozzarella, cut into bite-size pieces
PREP: 30 mins
COOK: 20 mins
READY IN: 50 mins Directions
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic. Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly.
While the bread is in the oven, whisk together 1/4 cup of olive oil and balsamic vinegar. Gently toss together the bread, tomatoes, onion, basil, olives, and mozzarella cheese. Toss with the vinaigrette and let stand for 20 minutes before serving.
GLUTEN FREE BASIL FOCACCIA BREAD
- 8 oz Feta cheese
- 4 large eggs
- 1 cup Gluten-free Bake Mix
- 1/2 cup almond flour
- 2 tbsp Parmesan cheese
- 1 tsp crushed garlic
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp white pepper
- 1 cup grated Monterey Jack cheese
- 3/4 tsp Italian herb seasoning
- 2 tbsp light-tasting olive oil
In food processor, combine cream cheese and eggs; process. Add Gluten-free Bake Mix, almond flour, Parmesan cheese, crushed garlic, baking powder, baking soda, No Salt or salt and white pepper; process. Stir in Monterey Jack cheese. (Sometimes I process it in; not sure which is the best way yet.)
Line a jelly roll pan with foil or parchment paper. Spray with nonstick cooking spray. Carefully spread batter over the pan, leaving a 1-inch (2.5 cm) border free of batter around the perimeter. Sprinkle with Italian herb seasoning. Bake in 350EF (180EC)
oven 25 to 30 minutes, or until turning brown. Use a pastry brush (or clean paint brush used for kitchen purposes only) to spread the oil evenly on the baked bread. Slice into 4 sections vertically and into 3 sections horizontally. Serve while warm, if possible.
As always, should you have a question, an idea for an article or are in need of my personal chef/catering services please contact me at email@example.com. Be sure to check out my website, www.thefoodchick.biz.
Until next month, Happy Eating!
Read other articles by Brooke Hagerty