Lighter & Healthier

Simple Ceviche

by Shawnda on April 29, 2014

in Appetizers,Cinco de Mayo,Lighter & Healthier,Lime,Mexican & TexMex,Seafood

Simple Ceviche for Cinco de Mayo

You know what beats a weekend bowl of ice-cold ceviche, crunchy tortilla chips, and a frosty-mug margarita by the pool?

ABSOLUTELY NOTHING.

A few years ago, Jason & I dumped our not-even-a-year-old little girl in my aunt’s lap, ran away laughing maniacally, and then spent the better part of the next week sustaining on the world’s most fabulous ceviches, guacamole, and margaritas in Mexico.

Octopus (shockingly Jason’s favorite), sea bass, snapper… whatever they had literally caught that morning, was ceviche by our 2pm Margarita Break. It does not get any fresher than that.

Simple Ceviche for Cinco de Mayo

Ceviche is simply fresh raw fish that is “cooked” in an acidic citrus marinade and then mixed with… well, any variety of things: capers, onions, spicy peppers (a must!), olives, tomatoes, avocado, etc. Don’t be weirded out by the “raw” aspect. Ceviche is phenomenal. Cold, fresh, tangy, and crunchy.

We make a simplified version of that beach-side staple at home a few times each summer, mixing the fish with pico de gallo, avocado, a drizzle of olive oil, and the perfect crunchy vehicle: corn tortilla chips. And all for substantially less than 2 roundtrips to the Riviera Maya and a babysitter.

We have this ceviche on our menu again for this weekend’s Cinco (Cuatro) de Mayo bash. I hope our guests aren’t so weirded out by it that I’m forced to eat it all by myself.*

Simple Ceviche for Cinco de Mayo

*That would be a total lie.

Simple Ceviche

A simple ceviche served with pico de gallo and avocado.

Ingredients

  • For the marinade:
  • 1 lb of the freshest fish you can get (I use sea bass or halibut; scallops and snapper are also internet-recommended), skinned and diced into 1/2-inch or smaller cubes
  • 1 cup fresh-squeezed lime juice
  • For the pico de gallo:
  • 3 roma tomatoes, seeded and diced
  • 1/3 cup diced red onion
  • Juice of 1/2 lime
  • 1-2 jalapeno or serrano, finely diced
  • Small handful of cilantro, chopped
  • For serving:
  • 1 large avocado, diced
  • Olive oil
  • Corn tortilla chips

Instructions

  1. Place the fish and lime juice in a small-to-medium glass bowl (size matters - giggle - so all of the fish is in contact with the juice but not overcrowded), cover with plastic wrap, and refrigerate for 3 hours, stirring once or twice.
  2. Just before serving, assemble the pico de gallo and pace it in a medium bowl with the chopped avocado.
  3. Drain the fish, discarding the lime juice, and add to the avocado mixture.
  4. Top with a drizzle of olive oil and lightly mix.
  5. Serve immediately with chips.

Notes

Yields: 8-10 servings

Source: Confections of a Foodie Bride

Estimated time: 3 hours 30 minutes

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Salmon with Roasted Red Pepper Tapenade and Goat Cheese

When I look at The Four Year Old and tell her that we’re having salmon for dinner, she gets this hopeful look on her face and asks: Cooked salmon?

The disappointment is instantaneous when I tell her yes, I will in fact be cooking the salmon first. I was 22 when I had sushi for the first time. Landry? Wielding chopsticks since around 2.

When April’s HEB Primo Picks arrived, I made a beeline for the Roasted Red Pepper Tapenade, a flavorful sauce studded with chunks of red peppers. I knew exactly what I was going to do with it: pour it into a small ramekin, top with a some goat cheese rounds, pop it into the oven until it was bubbly perfection, and call it mine.

(Disclosure: I also made a beeline for the Multigrain Smoked Gouda Chips. Total domination. Those guys didn’t stand a smokey, crunchy chance against me and that bowl of Strawberry Salsa.)

Salmon with Roasted Red Pepper Tapenade and Goat Cheese

Instead, I opted to share. A cold slab of salmon and crumbly, tangy goat cheese were calling. A 7-minute trip through the broiler was all it took to transform 3 ingredients into a fabulous main dish.

It’s hard for even The Four Year Old to be disappointed in dinner when it’s that delicious.

Salmon with Roasted Red Pepper Tapenade and Goat Cheese

As for the giveaway, HEB has set aside a collection of their Primo Picks to be delivered to a lucky reader. And I have set aside a $50 gift card (HEB or Amazon, your choice!) to be delivered to that same lucky reader.

The winner is… Heather with comment #88. Thanks for playing!

To enter the giveaway, answer this question in the comments below: What is your favorite way to prepare salmon?

My 4-year-old will answer: sushi.
My husband will answer: sushi.
I will answer: do I really just have to choose one?

You can earn up to 4 extra entries by:
– Leaving a separate comment below that you follow us on Facebook.
– Leaving a separate comment below that you follow HEB on Facebook.
– Leaving a separate comment below that you follow the blog’s Instagram feed.
– Leaving a separate comment below that you follow HEB on Pinterest.

(Bonus entries must be left as separate comments to count as extra entries – your comment number is your “raffle ticket.”)

The fine print:
– Maximum of four (5) entries per person.
– Giveaway ends at midnight (Texas time, y’all) on Friday, May 2nd.
– Winner will be selected by one of those cold, soulless, unfeeling random number generator thingies and announced on this post.
– Winners will receive a selection of HEB Primo Picks from HEB.
– Winner will receive their choice of a $50 HEB Gift Card or a $50 Amazon e-Card (maximum retail value of prize = $50).
– Prize must be claimed within 7 days or it will be forfeited.
– Winning “extra entry” comments subject to verification.
– Prize can only be shipped to a US address.
– Official giveaway rules can be found here.

Salmon With Roasted Red Pepper Tapenade & Goat Cheese

Broiled salmon topped with red pepper tapenade and tangy goat cheese - dinner is on the table in 15 minutes.

Ingredients

  • 4 6-oz salmon filets
  • Olive oil
  • Salt
  • Pepper
  • HEB Red Pepper Tapenade
  • Crumbled goat cheese

Instructions

  1. Preheat broiler and line a pan with foil.
  2. Lightly spray/drizzle olive oil onto the foil.
  3. Place the salmon filets on the pan and season with salt and pepper.
  4. Lightly spray/drizzle with olive oil.
  5. Broil for 5-6 minutes.
  6. Top each filet with a generous spoonful of tapenade and some goat cheese.
  7. Return to broiler for 1-2 minutes, until cheese begins to brown.

Notes

Yields: 4 servings

Source: Confections of a Foodie Bride

Estimated time: 15 minutes

This recipe was developed in conjunction with H-E-B and I was provided ingredients as well as compensated for my time. Messy fingers, stretchy-waisted pants, and baby-Elmo-clogged-toilets are all mine. You can find H-E-B on Facebook, Twitter, and Pinterest. And if you’re as lucky as we are, 3 locations within a 5 mile radius.

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Muffin-Tin Omelets with Kale, Sundried Tomatoes, and Goat Cheese

When I started Whole30, it was a desperation move to see if I could find something that might speed up healing my plantar fasciitis so I could start running again.

It sounded like an okay-ish idea. Actually, that’s totally a pants-on-fire lying lie. I knew it was a terrible idea. That I would be miserable and that misery would suck the other innocent bystanders in this house into my miserable swirling vortex of the misery that is Miserable No-Sugar Shawnda.

Muffin-Tin Omelets with Kale, Sundried Tomatoes, and Goat Cheese

I feel like we have eaten the same 4 things over and over and over and over and over again. I have been completely uninspired (you’ve probably noticed how quiet it has been) and, in general, just a real [radio edit] “joy” to be around.

The WholeAlmost30 hasn’t been perfect. Or enjoyable (understatement of the [radio edit] year). But here we are, nearly a month later, and I’ve been jogging on the treadmill a few times a week.

With almost zero issues. Y’all. Zero. And that is totally not a pants-on-fire lying lie.

So I officially and permanently claimed back one of the forbidden fruits to help try to ease the misery. Because you know what I was totally sick of eating for breakfast? Eggs. You know what makes all the difference in the world and turns eggs back into a far less stabby breakfast option? Goat cheese.

GOAT CHEESE.

Muffin-Tin Omelets with Kale, Sundried Tomatoes, and Goat Cheese

I whisked together the fixins for a mega-omelet and baked it in a cupcake pan. Re-heating 2-3 for breakfast every morning was a lot quicker, easier, and far more enjoyable than my standard eggs-over-green-things. It was also a great way to put a dent in the KalePocalypse™ that’s going down in the garden right now.

Here’s to goat cheese! And for “wogging” a 5k. And to more goat cheese!

Miffin-Tin Omelets with Kale, Sundried Tomatoes, and Goat Cheese

Miniature baked omelets loaded with fresh kale, sundried tomatoes, and tangy goat cheese.

Ingredients

  • 8 eggs
  • 1/4 cup milk
  • Salt
  • Pepper
  • 4 oz crumbled goat cheese
  • 1 Tbsp olive oil
  • 1/2 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 packed cups chopped kale (~8 large leaves)
  • Heaping 1/2 cup sundried tomatoes

Instructions

  1. Preheat oven to 350.
  2. Whisk together the eggs, salt, pepper and goat cheese in a large bowl; set aside.
  3. Liberally (like, waaaay liberally) spray a muffin tin with cooking spray/olive oil. (You can also use paper liners - not my favorite, see the last paragraph above.)
  4. Heat olive oil in a skillet and saute the onion and garlic until translucent and softened.
  5. Add the chopped kale and tomatoes, stirring until the kale begins to wilt.
  6. Turn off heat and let sit about 10 minutes, stirring occasionally.
  7. Transfer the kale mixture to the eggs, stirring to mix.
  8. Using a 1/4-cup measure to fill each muffin cup.
  9. Bake for ~25 minutes, until the centers are set and not runny.
  10. Remove from oven and let sit 5 minutes.
  11. Run a knife around the edge of the omelets and then let cool another 5 minutes.
  12. Remove from pan - a fork is helpful for any that stuck at the bottom.
  13. Refrigerate leftovers and reheat in the microwave.

Notes

Yields: 12 individual omelets, or 4-6 servings

Source: Confections of a Foodie Bride

Estimated time: 45 minutes

*I’ve made individual omelets in cupcake liners and… well, it’s not my favorite. My paper liners always get soggy in the fridge over the course of the next 2-3 days and tear into small pieces. Which I feel is a bigger pain that using a fork to loosen the mini-omelets from the muffin pan. Totally your call, though. As long as the pan is well-sprayed with oil, you shouldn’t lose any to tearing.

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I would literally steal candy from a baby right now. LITERALLY. Right this second. Even if that baby had a half-eaten, gag-inducing Cadbury Creme Egg. The legit ones. The ones that look like a real egg. Wrapped in chocolate.

[SHUDDER]

Of course, that’s after I would punch the How I Met Your Mother writers in the boy parts. I gave you 9 years and you gave me…THAT?!

Guess I don’t have to tell anybody that the Whole30 processed sugar withdrawals have reared their impressively bitchy head.

[And also, was The Craft not one of the best movies of the 90s?!]

For the health of my personal being – but mostly the sake of my marriage – I inhaled dinner, grabbed my current book (Your Inner Fish), and headed to bed early.

Day 2
Breakfast - Um, I forgot to eat. For real. By the time I did preschool dropoff, ran a couple of errands, and turned in my hour on the treadmill, it was lunchtime.

Lunch - Leftover Spicy Date-Glazed Salmon, a baked sweet potato, and green beans

Dinner - Grilled chicken breasts (plain, grilled with S&P) topped with a mountainous scoop of strawberry-avocado salsa; baked sweet potato, and some steam-in-bag broccoli.

The hardest thing about today? EVERYTHING.

(And I’m a few days behind posting, but I’ve made the strawberry salsa twice this week just to have on hand. Because it also goes great with leftover salmon at lunch, too.)

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