aiueo
20 Recipes for
Body and Soul
Table of Contents
Contenido Salad
Costa Rican Cabbage Saw and Wild Rice and Lentile Salad Bean and Rice Summer Salad and Peruvian Quinoa Salad Peanut Fiesta Vegetable Salad and Lemon and Olive Oil Salad Dressing Posole and Sarita-Fionna’s CBR Salad Corn and Pepper Relish and Minced Vegetable Chayote and Corn
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Tortillas Chipotle Aioli and Lime Guacomole Green Plantain Tortillas and Black Bean Tortilas
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Desert Spice Pecans and Glazed Lemon Cake
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Rice and Meat Paella and Brown Rice and Chicken - Arroz Integral con Pollo Mexican Salpicon and Scallop Ceviche
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Salad Ensalada
Costa Rican Cabbage Saw Wild Rice and Lentile Salad Bean and Rice Summer Salad Peruvian Quinoa and Orange Salad Peanut Fiesta Vegetable Salad Lemon and Oil Salad Dressing Posole Sarita-Fionna’s CBR Salad Corn and Pepper Relish Minced Vegetable with Chayote and Corn
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Costa Rican Cabbage Slaw Ingredients: 1 cup seeded and diced tomatoes ½ cup firmly packed minced fresh cilantro 1 cup finely chopped red bell pepper (optional) 1 small head green cabbage, finely shredded ½ cup freshly squeezed lime juice Salt, to taste
Preparation: 1. Mix the tomatoes, cilantro, and red pepper in a bowl. 2. Add the cabbage and toss. 3. Add the lime juice and salt to taste at the last minute before serving to avoid wilting of the cabbage. This slaw is traditionally served as a side dish with rice and beans or to make a ‘gallo’ (a corn tortilla with shredded barbecued meat or chorizo)
Hannia Campos
Wild Rice and Lentil Salad Ingredients: 1 cup vegetable or chicken broth 1 cup brown rice 1 cup dry green lentils ½ cup extra virgin olive oil ¼ cup freshly squeezed lemon juice ¼ cup red wine vinegar 2 garlic cloves, minced and mashed 6 scallions, coarsely chopped 2 cups halved cherry tomatoes or diced regular tomatoes 2 cups coarsely chopped fresh arugula 1 cup crumbled goat or sheep feta cheese, or queso fresco
Preparation: 1. Combine 1-cup water and the stock in a saucepan over high heat and bring to a boil. 2. Add the rice, cover, and simmer over medium heat until all the liquid has been absorbed, about 30 minutes. 3. Meanwhile, place lentils in a saucepan over medium heat and cover with 1 ½ cups water. Simmer until just tender, about 15 minutes. Drain and let cool. 4. In a large salad bowl, combine the cooked rice and lentils. 5. Prepare the salad dressing by whisking together the olive oil, lemon juice, vinegar, and garlic in a small bowl. Pour dressing over lentils and rice. 6. Add the chopped scallions and tomatoes. Place in the refrigerator and chill for at least 2 hours. 7. Just before serving, add the chopped arugula and crumbled cheese.
This main dish salad combines flavors and textures that can easily be adapted depending on the season. While this recipe calls for arugula and vine-ripened tomatoes, which are at their peak in the summer, it is equally delicious in the fall or winter substituting kale and pine nuts. The key is the rice and lentil foundation, which gives it substance and absorbs the dressing to keep the whole dish moist and savory. Excellent for a picnic or potluck, it is ideally made early in the day and left to marinate until lunch or dinner.
Ellen Ecker Ogden
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Beans & Rice Summer Salad Ingredients: 1 cup brown rice, dry 3 cups water 1 teaspoon cumin seeds 1 each garlic clove 1/2 teaspoon sea salt 1 cup bell peppers, chopped 16 oz Pigeon beans, cooked 12 oz tomatoes, chopped 4 oz Ají dulce peppers, chopped 8 oz corn kernels, fresh
6 oz scallions, chopped 2 oz lime juice, fresh 3 tablespoons olive oil 2 oz sunflower seeds, unsalted 6 oz canadian bacon, chopped 2 oz Manzanilla olives black pepper, to taste
Preparation: 1. In a pan, combine garlic, water, salt, and brown rice. Cover and bring to a simmer for 25 minutes, or until rice is done. (Remember, brown rice takes a little longer to cook than white rice) 2. Remove pan from heat, fluff the rice. 3. Add peppers, beans, tomato, ají dulce peppers, corn, and scallions to rice. Toss well to combine. 4. In a bowl, whisk lime juice and olive oil. Toss into rice and mix lightly. 5. Fold in Canadian bacon and olives. 6. Season with black pepper. 7. Serve on lettuce as a warm or cold salad.
A versatile salad made with healthy veggies and brown rice. It can be served hot or cold. It’s always a crown pleaser! If you wish to spice it up a little more, add extra lime juice.
Elaine R. Cwynar
Nutrient Analysis per serving: 206 calories 25 carbohydrates, 4.71g fiber, 10g protein, 8.5 total fat, 1.3 saturated fat
Peruvian Quinoa and Orange Salad Ingredients: 1 pound quinoa 1 chayote or a small cucumber, diced 6 scallions, white and tender green parts, chopped Small handful chopped parsley or cilantro Small handful of chopped mint 1 to 2 orange, segments divided and zest finely grated 2 green or red jalapeño chiles, seeded and chopped 6 tablespoons extra virgin olive oil Salt to taste 2 tablespoons freshly squeezed lemon or orange juice
Preparation: 1. Rinse the quinoa under cold running water until the water runs clear. 2. In a large pan, cover the quinoa with double its own volume of water. Bring to a boil, and then lower the heat to a simmer with the lid on loosely. Cook for
This salad can be served as an accompaniment in which the nutty sweetness of the quinoa is balanced by the acidity of the orange. Serve with thick slices of corn bread or thick corn tortillas.
Elisabeth Luard
about 20 minutes or so, until the quinoa is translucent and the water has absorbed. 3. Combine the warm quinoa with the chayote, scallions, parsley/cilantro, mint, orange zest, jalapeños, olive oil, lemon juice, and salt to taste. Taste and add whatever’s needed – maybe a little more salt or an extra squeeze of lemon. Serve warm or cold.
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Peanut Fiesta Vegetable Salad Ingredients: 2 large tomatoes, chopped 1 (15 ounce) can black beans, drained ½ cup chopped red bell pepper ½ cup chopped green bell pepper 1 cup corn kernels, fresh or canned ½ cup chopped scallions, white and green parts ½ cup thinly sliced carrots 1 tablespoons fresh cilantro, coarsely chopped ¼ cup extra virgin olive oil 1/8 cup balsamic vinegar 2 tablespoons freshly squeezed lime juice 1 teaspoon ground cumin 3 garlic cloves, chopped 1 teaspoon chili powder ½ cup unsalted peanuts
This colorful and flavorful dish is a clear winner in terms of flavor and health.
Kathy McManus.
Preparation: 1. In a large bowl, combine tomatoes, black beans, peppers, corn, scallions, carrots, and cilantro. Set aside. 2. In a small bowl, combine the olive oil, vinegar, lime juice, cumin, garlic, and ½ teaspoon chili powder. Whisk thoroughly. Stir into salad mixture and mix well. Refrigerate for 1 hour. 3. To serve, toss the peanuts with the remaining ½ teaspoon chili powder and sprinkle the peanuts over the salad. Serve immediately.
Lemon and Olive Oil Salad Dressing Ingredients: 1/2 tablespoon sea salt 3 garlic cloves, minced ½ cup freshly squeezed lemon juice ½ cup best-quality extra virgin olive oil Finely grated lemon zest, 1 lemon
Preparation: 1. Mix together salt and minced garlic. Mix together lemon juice and olive oil. 2. Add the salt and garlic mixture to the lemon juice and olive oil in a tightly closed container. 3. Shake and serve as a clean, fresh salad dressing. Sprinkle the zest on top of the salad just before serving.
Skip the heavy dressings usually found on salads and try this fresh and light recipe. Freshly squeezed lemon juice is a perfect companion with olive oil, and together they make a wonderfully light and clean addition to any kind of salad.
Fausto Luchetti
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Posole Ingredients: 1 tablespoon canola oil 1 lb. pork shoulder roast [Boston Butt], boned and trimmed of all visible fat and cut into ¾ inch cubes, dry the meat on paper towels 2 large onions, chopped 2 packets Goya ham seasoning or 1 tablespoon ham stock base 8 cloves garlic, minced 8 cups chicken stock 1 tablespoon dried Mexican oregano 2 bay leaves 1 teaspoon dried thyme leaves 1 tablespoon pure ground chili powder (Ancho or New Mexican chiles) 4 cups canned, Mexican-style hominy, drained and rinsed
Preparation: Warm the oil in a large, heavy skillet over medium heat. Add pork, onions, garlic and ham seasoning and sauté until the meat is lightly browned, about 10 minutes. Heat the stock in a large crock-pot on high. Add the pork mixture, oregano, bay leaves, thyme and chili powder. Reduce heat to low and simmer, covered for 2 hours or until the pork is tender. Add more hot stock if needed to keep the mixture soupy. Add hominy and continue to simmer another ½ hour.
Posole is comfort food at its very best….comforting, satisfying and full of flavor. The word ‘Posole’ is derived from the Nahuatl word ‘potzolli’. The recipe for this stew has been handed down from generation to generation since pre-Columbian times. It is a very traditional dish of Mexico and the Southwest United States. Chuck has adapted the recipe for fat and salt content and more user friendly cooking techniques, like using the crock-pot.
Chuck Coleman
Sarita-Fionna’s CBR Salad Ingredients: 2 cans black beans, well rinsed 4 cups of cooked and cooled brown rice 2 cans of corn, drained, or 12 oz bag of frozen corn, thawed 1 small jar roasted red peppers, chopped (fire roasted are nice) 1 red onion, minced 3 cups chopped fresh tomatoes 2 ripe avocados, peeled and chopped 1 bunch fresh cilantro, stems removed, leaves chopped ¾ cup lime juice (from about 5-6 limes) 2 tablespoon honey ½ teaspoon Ground cumin 1 teaspoon Chile powder Dash of cayenne (optional) Salt and pepper, to taste
This is a protein-packed cold salad that keeps in the fridge for 2-3 days. It’s good as a meal or as a side dish. Buen Provecho!
Sara Fionna Talcott
Preparation: 1. In a small bowl, whisk together lime juice, honey, cumin, chile powder, and cayenne, if using. Set aside. 2. In a large bowl, stir together the bean, rice, and corn. Next, stir in the onion, red peppers, and cilantro. 3. Drizzle lime-honey-spice mixture over what is in now in the large bowl. Stir to coat evenly, and add salt and pepper to taste. 4. Add tomatoes and avocados last, folding in gently as to no crush them. Best if made a couple hours ahead so that flavors can blend. The lime juice keeps the avocado from turning brown.
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Corn and Pepper Relish Ingredients: Kernels from 2 ears of sweet corn. ¼ red bell pepper, finely chopped 2 tablespoons finely chopped red onion 2 tablespoons finely chopped fresh cilantro 1 tablespoons rice wine vinegar 1 teaspoon ground cumin ½ teaspoon chili powder Sea salt
Preparation: 1. Bring small pot of lightly salted water to a boil. Add the corn and cook for about 30 seconds. 2. Drain and put in a medium bowl to cool. 3. Add the red pepper, onion, cilantro, vinegar, cumin and chili powder.
This versatile corn relish is great as a salsa with chips or spooned generously over grilled seafood or barbequed pork chops.
Jesse Cool
4. Season with salt and serve warm or chilled.
Minced Vegetables with Chayote and Corn Ingredients: 2 tablespoons extra virgin olive oil 1 medium onion, finely chopped 2 tablespoons minced garlic 1 teaspoon achiote paste 2 tablespoons chopped fresh cilantro ½ cup chopped celery, including leaves 1 red bell pepper, finely chopped 1 tablespoon tomato paste 6 fresh chayotes, diced in 1 inch cubes 1 ½ cups fresh or frozen corn kernels
Preparation: 1. Heat the oil in a medium saucepan over medium heat. Add the onion and garlic and sauté for about 2 minutes; until transparent. 2. Add achiote paste, cilantro, celery and bell pepper. Cover and simmer for about 5 minutes. 3. Add the tomato paste and stir for 1 minute. Add the chayote and simmer, covered, for 15 minutes. Stir lightly and a dd water, if necessary (just enough to be able to move) to prevent sticking. 4. Add the corn and stir for a few more minutes 5. Serve immediately.
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Picadillo comes from the Spanish word for ‘picar’, which means to mince or ‘to chop’. Chayote is a type of squash that is available in Latin markets and other specialty stores. Achiote is a paste made from annatto seeds that can also be found in Latino markets. The dish is also known as Ajiaco. It can be served over brown rice or corn tortillas.
Hannia Campos
Tortillas
Tortillas
Chipotle Aioli Lime Guocomole Green Plantain Tortillas Black Bean Tortillas Desert Spiced Pecans Glazed Lemon Cake
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Chipotle Aioli Ingredients: 1 egg 2 egg yolks 2 crushed garlic cloves 1 tablespoon mustard ¼ cup lemon juice ½ cup extra virgin olive oil ½ cup canola oil ½ bunch cilantro, finely chopped 1 small can chipotle chilies 1 red onion, finely chopped
Preparation: 1. In a food processor or blender, combine the egg, egg yolks, garlic, mustard, and lemon juice. Process until smooth. 2. With the machine still running, add the olive oil and canola oil in a slow stream and blend until the mixture emulsifies to the consistency of mayonnaise. 3. Add the cilantro and chiles and blend until smooth. For a chunky version, stir in the chopped onion.
Aioli is a strongly-flavored garlic mayonnaise from the Provence region of southern France. By adding Chipotle, a distinctly Mexican flavor, this traditional French garnish turns Latin! Aioli is a popular accompaniment for fish, meats and vegetables.
Paul O’Connell
Lime Guacamole Ingredients: 1 ripe avocado 1 lime, quartered Sea salt, to taste Tortilla chips, tortillas, or pita toasts (to serve)
Preparation: 1. Open the avocado and scoop out the flesh. Mash with a fork or spoon. 2. Squeeze the lime juice and add to the avocado. 3. Add salt to taste, mix well. 4. Serve with tortilla chips, tortillas, or pita toasts
As much as we love traditional guacamole, this is a wonderful, very fresh tasting alternative. It’s light and clean, and perfect for a summer lunch. We spread this avocado treat on toasted whole grain pita wedges or corn tortillas for lunch.
Sara Baer-Sinnottll
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Green Plantain Tortillas Ingredients: 1 small or ½ large green plantain 1 pound masa, fresh (or reconstituted by mixing 2 cups masa harina with about 1 1/8 cups water) 1 teaspoon sea salt 2 to 3 tablespoons unbleached all-purpose flour (optional) 2 to 3 tablespoons vegetable oil, or as needed, for oiling the griddle
Preparation: 1. Peel the plantain. Using the medium fine side of a box grater, grate it into a large mixing bowl. 2. Add the masa and salt and work with your hands to combine thoroughly. It should form a stiff but pliable dough but not too pasty to handle. If it is difficult to work with, add a little flour (about 1 tablespoon at a time) and knead in thoroughly until consistency is smoother. 3. Shape the mixture into about 15 golf ball-sized balls. Press them out into 5-to-6 inch rounds about 1/16 inch thick. Griddle-bake as for regular tortillas. 4. Serve hot.
Traditional corn tortillas are a Mexican staple but in certain regions of the country there are fascinating hybrids born of marriages between pre-Colombian and post-conquest elements. This recipe blends the original corn tortilla with the starchy plantains that came to the whole Caribbean region during the slave era. You can use them as you would any fresh corn tortilla.
Zarela Martinez
Black Bean Tortillas from Guatemala Ingredients: 2 cups dried black beans, soaked overnight and drained ½ head garlic 1 small onion ½ small bunch of cilantro 6 cups cold water, plus more as needed Sea salt 12 soft white corn tortillas Olive oil or canola oil, for frying 1 pound queso blanco or other white cheese such as Monterey Jack, shredded
Preparation: 1. Rinse the beans and transfer to large saucepan with the garlic, onions, three sprigs of cilantro, and water. Bring to a boil, partially cover, and simmer until the beans are very tender, about 1 hour. If the beans begin to dry out before they are cooked, add more hot water as needed until the beans are fully cooked. At the end of cooking time, there should be a cup or so of bean liquid in the pan. 2. Remove the head of garlic, squeeze the soft cloves out into the pot with the beans and discard the garlic peels. 3. Set the beans and their cooking liquid aside to cool, and then pass the beans and enough of their liquid for a creamy consistency along with the cooked garlic and onion
The trick to this recipe is to cook the beans until they are very soft, with just enough cooking liquid left in the pan to render a moist puree. Because the skins need to be left out of the bean puree, the pureeing must be done in a food mill, not a blender.
Julia Della Croce
through a food mill. The puree should have the consistency of guacamole. Add salt to taste. 4. When you are ready to serve the tortillas, pour enough oil to cover the tortillas into a large frying pan and heat over high heat. 5. When the oil is sizzling hot, slip in one or two tortillas, or as many as will comfortable fit without crowding and fry until crisp, about 3 minutes per side. Drain on paper towels. 6. When the tortillas are cool enough to handle, spoon a dollop of the warm bean puree on each tortilla, and top with a sprig of cilantro and the shredded cheese. Serve hot.
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Desert Spiced Pecan Ingredients: 2 tablespoons light or dark brown sugar 1 tablespoon sea salt ½ teaspoon sweet paprika ½ teaspoon chili powder ¼ teaspoon ground red pepper ½ cup butter, melted 4 cups pecans, or any other nuts
Preparation: 1. Preheat the oven to 350 degrees. 2. In a mixing bowl, blend the brown sugar, salt, paprika, chili powder, and red pepper. Pour in the melted butter and stir to mix. 3. Add the nuts and toss to coat them evenly. 4. Spread the seasoned nuts out on a baking sheet, and roast them for 15 minutes or so. 5. Your nose will tell you when they are ready! Serve immediately, or let cool and store in a jar for later.
Use this yummy recipe for spiced pecans as a snack or a salad topping. Keep in mind to only eat a handful at a time because the nuts, although very healthy, are high in calories.
Steve Johnson
Glazed Lemon Almond Pound Cake Ingredients:
for pound cake) 1 cup blanched almonds 1 cup sugar 1 cup unsalted butter, softened 4 large eggs 1 tablespoon grated lemon zest 1 cup flour 1 teaspoon baking powder 1/4 teaspoon salt 1/4 cup lemon juice
(for glaze) 1/4 cup lemon juice 2 cup confectioners sugar
Preparation: (for pound cake) 1. In a food processor, finely grind the almonds and sugar. 2. In a large bowl of an electric mixer, cream the butter; at the same time, slowly add the almondmixture to the mixer. Mix until light and fluffy. 3. Add eggs, one at a time, beating well until after each addition. Add lemon zest. 4. In separate bowl, sift the flour, baking powder, and salt; add to butter mixture alternating with lemon juice (tip: start and end with flour mixture). 5. Pour the batter into a buttered and floured 9 inch round pan and bake cake in the middle of a preheated 350 degree oven for 50 minutes. Test with a toothpick to see if center of cake is fully cooked. 6. Let cool on a rack in the pan for 10 minutes, turn out onto rack and let cool completely. (for glaze) 1. In a bowl pour lemon juice, sift in sugar (gradually), whisking until smooth. Pour glaze over top of cake, smooth with spatula, letting some of glaze drip down the side and let cake stand for 1 hour, until glaze hardens.
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The lovely scent of lemon coupled with the delicious almond flavors make this recipe a favorite
Mrs. Norma Baer.
Rice and Meat Arroz y carne Paella Brown Rice and Chicken Mexican Salpicon Scallop Ceviche
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Paella Ingredients: 1 garlic clove, minced 1 tablespoon extra virgin olive oil ½ pound hot or sweet Italian sausage links (without fennel seeds) ½ pound, skinless chicken breast, cut into 1 inch pieces 1 cup rice (brown or white) 1 cup chopped onion 1 ½ cups chicken broth 1 (8 ounce) can stewed tomatoes, with juice, chopped ½ teaspoon sweet paprika 1/8 to ¼ teaspoon ground red pepper 1/8 teaspoon ground saffron ½ pound medium shrimp, peeled and devained ½ cup red bell pepper strips ½ cup green bell pepper strips ½ cup frozen green peas
Preparation: 1. Heat the garlic and oil in a large skillet or paellero (special paella pan) over medium-high heat. 2. Remove the sausage meat from its casings. Add the chicken and sausage to the oil and stir until browned, about 10 minutes. 3. Spoon off all but 1 tablespoon drippings from the skillet. Add the rice and the onion. Cook, stirring, until the onion is transparent and rice is lightly browned, about 5 minutes. 4. Add the broth, tomatoes and their juice, paprika, red pepper, and saffron. Bring to a boil; reduce heat, cover, and simmer for 10 minutes (25 if using brown rice). 5. Add the shrimp, red and green pepper strips, and peas. Cover and simmer for 10 minutes, or until rice is tender and liquid absorbed. Serve immediately.
This classic Spanish dish from Valencia is delicious and healthy; it makes a complete meal in one plate! There are a million variations of this dish. The one listed below has the simplest, and easiest to find, ingredients.
Anne Banville
Brown Rice & Chicken - Arroz Integral con Pollo Ingredients: 2 1/2 to 3 lb. boneless skinless chicken breasts, cut into 4 pieces 2 tbsp. extra virgin olive oil 1 1/2 cup brown rice 1 cup onion, chopped 2 cloves garlic, minced 3 cups low sodium chicken broth 1 (14 oz.) can no salt added diced tomatoes, undrained 1 tsp. salt 1/4 tsp. pepper 1 cup frozen peas or mixed frozen peas & corn 1 (2 oz.) can whole pimentos, cut in strips
Preparation: 1. In 12-inch skillet, brown chicken in hot oil for about 15 minutes. 2. Remove chicken from pan. With the remaining drippings in the pan cook rice, onions and garlic until the rice browns and the onions are translucent. 3. Add chicken broth, undrained tomatoes, salt and pepper. Bring to boiling, stir well. 4. Arrange chicken on top of rice mixture. Cover and simmer for 45 to 50 minutes or until rice is tender. 5. Add peas; cover and cook for 5 minutes more. Garnish with pimento strips.
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This traditional Latin dish is great for dinner parties and get-togethers year-round. It’s easy to make, it feeds even the hungriest of crowds, and the flavors blend so well that you can customize it to suit your specific tastes. Add habanero peppers for a spicy kick that will warm a cold winter night, mix in fresh diced tomatoes or cooked corn cut from leftover ears in the summer and fall, or serve with a sprinkle of low fat cheddar cheese and fresh chives on top.
Kara Berinni
Mexican Salpicón with Chicken Ingredients: 2 cups rotisserie chicken, shredded or cubed 1 ripe avocado, cubed 2 tablespoons extra virgin olive oil 4 limes, juiced 2 cucumbers, diced 1/2 red onion, diced 5 lettuce leaves, left whole 2 tomatoes, chopped 1 chipotle peppers in adobo sauce, chopped (reserve 3 tablespoons adobo sauce) salt, to taste Tostadas or tortilla chips
Preparation: 1. Shred rotisserie chicken and set aside. 2. In a bowl, combine avocado, cucumbers, red onion, and tomatoes. Be gentle as to not bruise the vegetables. 3. In a smaller bowl, whisk together lime juice, extra virgin olive oil, chipotle pepper/adobo sauce, and salt. 4. Add lime juice mixture and chicken to vegetable mixture. Combine well so that everything is coated with dressing. 5. To serve, take 1 lettuce leave and place on plate. Spoon chicken/vegetablemixture onto the lettuce leaf.
The word ‘Salpicón’ has different meanings in each Latin American country. In Mexico, it refers to a dish made with loads of vegetables and some shredded meat, fish, or chicken. For this recipe, to cut down on prep-time, Owen uses store bought rotisserie chicken.
Owen M. Cardenas
6. Serve at room temperature with tostadas or tortilla chips.
Scallop Ceviche Ingredients: 1 pound fresh bay or sea scallops 3 lemons, juiced 3 limes, juiced 1 cup extra virgin olive oil 1 pound tomatoes, peeled, seeded, and chopped 1 onion, chopped ¼ cup fresh cilantro 1 teaspoon dried oregano ½ teaspoon freshly cracked black pepper Lettuce leaves 1 avocado, pitted and chopped
Preparation: 1. Put the scallops in a ceramic or other non-metallic bowl, cover them with the lemon and lime juice, and then cover the bowl with plastic wrap, pricking a hole in it. Let rest in the refrigerator for 6 hours to overnight; for larger scallops, leave for 12 to 24 hours. The citrus acids in the juice ‘cook’ the scallops, and they are done when they turn white all the way through. 2. In a large bowl, mix together the oil, tomatoes, onion, parsley, cilantro, oregano and pepper. 3. Drain the scallops, add them to the mixture and combine well. 4. Place a lettuce leaf on each plate, spoon 3-4 tablespoons of the
Traditional dish in many Latin American countries, ceviche’s basic ingredients are fish and citrus juice, to which any number of additional ingredients may be added.
K. Dun Gifford
mixture on top and surround with avocado pieces.
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Project Thanks to Latino Nutrition Coalition: www.latinonutrition.org