25 May
Cottage Weekend Recipe
The time is finally here where the weather is getting warmer and our cottages are calling out to us. These recipe is fresh and so easy to prepare. We prepared a Ceviche that looks like confetti and tastes like summer. It includes Jicama which is a root vegetable that many people describe as a combination of apple and turnip. Originally, it was cultivated in the warm climate of the Mexican Peninsula but is nowadays grown in various regions around the world. Don’t worry if you can’t find it, we've got some substitutions for you.
Fresh Salmon Ceviche
Ingredients:
-1 cup of Organic Atlantic Salmon, with skin removed, cut into ½-inch cubes.
-2 cups grape tomatoes, halved
-2 cups fresh corn kernels
-2 cups Jicama, peeled and diced OR Water Chestnuts OR Daikon Radish
-1 cup red pepper, dices
-½ cup mango, diced
-½ cup red onion, finely diced
-½ cup scallions, sliced
-AlbaLisa Organic Tortilla Chips
For the vinaigrette:
-¼ cup fresh cilantro, chopped-1 small serrano pepper, seeded and minced
-⅓ cup of lime juice
-⅓ cup of orange juice
-¼ cup olive oil
-½ tsp salt
Directions:
Add the tomatoes, corn, jicama, red pepper, mango, onion and scallions to a large bowl.
In another bowl prepare the vinaigrette. Start by adding the cilantro, serrano peppers, lime juice, orange juice, olive oil, and salt to a small bowl and whisk together. Pour the citrus vinaigrette over the vegetables and toss to coat.
Refrigerate for 2-3 hours or longer to let the vegetables soak up the vinaigrette.
Plate, top with sliced avocado and a side of AlbaLisa Organic Chili Lime Tortilla Chips. Enjoy!
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