Scallop Ceviche

Scallop Ceviche 1
Ceviche is one of my favorite ways to eat scallops, tuna, salmon… well just about any fish that can be made into a ceviche! The first time I had it was in a Cuban restaurant in Chicago. In Chicago for only a few days, I went back to eat it three times. After I got home I craved it, but no restaurant where I live served it, so I had to remember the flavor profile and learned to make it. Now I have it as often as I like. Continue reading

Taco Tuesday: Baja Fish Tacos

I’ve read that about fifty years ago, somewhere in Baja California someone created what is generally considered to be the original Baja fish taco.  This tasty taco traditionally consists of a lightly battered mild white fish that is deep-fried, then served in a corn tortilla with shredded cabbage, a sour-cream- or mayonnaise-based sauce, a bit of salsa, and a squeeze of lime. I’ve changed the original just a bit in this recipe – using a cornmeal crust and using only a tablespoon or two of vegetable oil instead of deep-frying the fish. I tossed the shredded cabbage in the mayo-sour cream concoction along with some fresh cilantro and the zest and juice of a lime. The flavor combination is amazing! I hope you give these a try on your next Taco Tuesday… Continue reading