Traditional Ceviche

This ceviche is so simple to make and is super healthy! I served with baked sweet potato and toasted corn chips (store bought, local). So, here we go!

Ingredients
1 1/2 tomato, diced
1/2 red pepper, diced
1/2 cup cilantro, chopped
1 red onion, sliced
1 1/2 hass avocado, cubed
1 lb large shrimp, peeled & deveined
1/2 small shrimp, peeled & deveined
1 lb Corvina fish, sliced
1 cooked octopus tentacle, sliced (avail at Whole Foods)
4 large limes, juiced
3 large lemons, juiced
(the juice from both limes & lemons should be about a cup and a half)
sea salt (my dad brought me some from his recent trip to Spain, from the Canary Islands, delish!)
pepper & garlic salt
1 large sweet potato

Directions
1. Pre-heat oven to 400 degrees F. Brush your best olive oil onto clean sweet potato, skin on. Sprinkle on some sea salt. Once oven is heated, bake for about an hour.
2. After dicing and chopping all your ingredients, combine into a large bowl. Add avocado, lemon/lime juice and seasonings last. The seasoning should be to your taste.
3. Leave marinating overnight so the seafood "cooks" in the lime juice.
4. Serve with the sweet potato sliced and add toasted corn chips.

Super simple and this yields enough for about 6-8 servings. You could also use a different white fish, like grouper or flounder. The corvina was delicious. Stay away from tilapia! I hope you enjoy this recipe as much as I did and the lucky people who got to taste it!

Happy cooking!

-Kat

veggie frittata

Frittata is an egg-based dish similar to an omelette or crustless quiche, enriched with additional ingredients such as vegetables, cheeses and meats. The dish frittata originated in Italy. It can be your main dish or a side dish. You can eat it for breakfast, lunch or dinner.

Here is a recipe for a simple vegetable frittata. You can alter the ingredients as you like, even adding meat if you fancy. 

Vegetable Frittata 

Ingredients

red onion, chopped

tomato, chopped

green onion, chopped

baby bella mushrooms, sliced 

bell pepper, chopped (any color, I used orange)  

yukon gold potato, sliced on mandolin, then cut 4 ways

spinach, chopped

6 organic eggs, equal parts egg whites

grapeseed oil

fresh ground peppercorn + sea salt to taste

shredded cheese (any kind, I used mexican shredded cheese blend, about 2 tbsp)

Directions 

1. Preheat oven to 375 degrees F.

2. In a large pan, set to medium heat, drizzle grapeseed oil into pan. Add all veggies except for spinach.

 

3. Sauté all the veggies for about 5-7 minutes, until tender. Add spinach and sauté for a couple more minutes. Set aside from heat.

4. In a large mixing bowl, whisk the eggs and egg whites added salt + pepper to desired taste.

5. Pour veggies into egg mixture. Then pour eggs and veggies into a round ceramic baking dish.

6. Sprinkle cheese on top and pop into the oven for 25 minutes. 

7. Let it cool for about 5 minutes and serve. 

I had a slice of the frittata with a smoked salmon salad for lunch, great combination! 

 Happy cooking!

-Kat