This is a great alternative to white rice and a perfect side dish for grilled steak, chicken or pork.
Total time – about 30 min
Yield – 4-5 servings
Serving suggestion – as a side dish
- 1 medium-sized onion, peeled and diced,
- 1 large red pepper, diced
- 1/4 teaspoon crushed garlic
- 1 tablespoon olive oil
- 1 teaspoon anniato oil (achiote)
- 3 or 4 tomatoes, diced
- 1 handful of string beans, diced
- 1 or 2 carrots, diced 2 cups diced pumpkin
- 1 lb uncooked rice
- 3 cups water
- 2 tablespoons cooking oil
- 1/4 teaspoon salt or to taste
Saute the onion, pepper and garlic on the olive oil.
Add the water and cooking oil. Bring to a boil.
Add the remaining ingredients and simmer uncovered until the water evaporates. blend with a ladle, folding the rice from the bottom to the top and vice versa.
Cover and cook over low heat until the rice is tender.
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This recipe it’s a variation of my original posting; Fish Ceviche.
Total time – about 1 hr including refrigeration time
Yield – 4-6 servings
Serving suggestion – as an appetizer
- 1 pound medium-small shrimp, peeled and deveined
- 2 Tbsp salt
- 3/4 cup lime juice (juice from 4-6 limes)
- 3/4 cup lemon juice (juice from 2-3 lemons)
- 1 cup finely chopped red onion
- 1 Serrano chile, ribs and seeds removed, minced
- 1 cup chopped cilantro
- 1 cucumber, peeled diced into 1/2-inch pieces
- 1 avocado, peeled, seed removed, cut into 1/2-inch chunks
In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.
Mix in the chopped red onion and Serrano chile. Refrigerate an additional half hour.
Right before serving, add the cilantro, cucumber, and avocado
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This traditional Puerto Rican recipe can also be found in many variations throughout the Caribbean; specially in the Dominican Republic. The beauty about this dish is that once you know how to make the mojo sauce, you can use it with other fish and chicken recipes.
Total time – 35 min.
Yield – 2 servings
Serving suggestions – with white rice and tostones on the side.
For the Mojo Sauce (Mojo Isleño)
- ¼ cup extra virgin olive oil
- ¾ cup water
- 1 teaspoon capers
- 12 Spanish olives
- 2 ounce jar of pimento slices
- 1 teaspoon apple cider vinegar
- 8 ounces tomato sauce
- 1 small onion (peeled and cut into strips)
- ½ red or yellow bell pepper (cleaned, seeded, and cut into strips)
- 1 clove of garlic (peeled and minced)
- ½ teaspoon salt
- 1 bay leaf
For the Fish
- 1 pound Red snapper fillets
- Adobo seasoning to taste
- Oil for frying
Combine olive oil, water, capers, olives, pimento slices, apple cider vinegar, tomato sauce, onion slices, bell pepper slices, garlic, salt, and bay leaf in a saucepan.
Bring the island sauce to a boil, then immediately reduce heat to medium low. Simmer the sauce for 30 minutes.
While the sauce is simmering, rinse the red snapper filets and then pat dry.
Season the fish with adobo seasoning to taste.
Place enough oil in a frying pan to cover the bottom of the pan to 1 inch. Heat the oil to 375 degrees Fahrenheit.
Pan-fry the fish until done – 4 to 5 minutes per side. The flesh will turn opaque and flake easily and the internal temperature should be 140 degrees Fahrenheit.
Remove the fish from the pan and place on serving a serving plate. Then ladle the mojo sauce over the top of the fish.
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