Cheap and fancy, two things that you wouldn’t think go well together, but let me tell you that in this case it does. If you are looking to wow your guests/eaters, this is a must make summer recipe.
Ceviche is a type of dish that uses citrus juice (lemon, lime) to cook fresh seafood. This is probably why it’s especially delicious in the summer. It’s a super light appetizer that won’t fill your guests up to the point where the main meal is barely touched.
This recipe took me about 8 minutes to make including the chopping and squeezing. Ceviche is quick to prepare but takes a while to cook, being that it is sitting in citrus as its cooking method.
Let’s face it, it’s pretty cool that you can rely on a citrus to cook fish, so let your curiosity point yourself in the direction of making this the next time you have people over!
Serves 6 Appetizer Portions; Under $15
What you’ll need:
- Cutting board
- Citrus juicer
- Sharp knife
- Medium sized bowl
- ¾ lbs. Snapper – cut into bite size pieces
- 1 Cup Chopped Watermelon
- 2 Large Garlic Cloves Chopped
- 3 Lemons – Juiced
- 2 Limes – Juiced
- 1 Jalapeno Pepper – Diced
- 4 Mint leaves – Chopped
- 3 Basil leaves – Chopped
- 1 Tbsp. Cilantro – Chopped
- Salt & Pepper to Taste
Combine all the ingredients into your medium sized bowl and stir well. Put in the fridge for 2 ½ to 3 hours, stirring every half hour.
Once the fish is all white, plate and serve.
*You can serve this in shot glasses, martini glasses or in little tortilla shells (pictured)
Going along with my watermelon post from yesterday I thought I would feature another post that would be helpful in case you had extra watermelon.
This recipe is also really healthy as well as cheap. Whenever mangos are on sale I pretty much buy the entire selection that they have there. I LOVE mango, it’s my favorite fruit and I will put it on and in everything I eat for the week.
Tilapia is also a great fish to keep on hand in your freezer. It takes barely any time to thaw as well as to cook. This meal is quick, cheap and healthy. You really can’t go wrong. Unless you don’t like fish, mangos or watermelon, then I don’t know what to tell you besides trading in your taste buds for upgraded versions J (more…)
Whenever I look at watermelon all I can think of is the summer camp I went to when I was a kid. The highlight of the summer was our watermelon seed contest. Each group would have to gather as many seeds from eating watermelon as possible. When it came down to judging, if the head of camp thought you cheated, which happened a lot, usually by putting chunks of watermelon in your cup, he would dump the entire thing over your head. It was a huge mess and enough fun to keep a smile on your face the rest of the day.
Summer and watermelon are just those things that make sense together. Like the phrase two peas in a pod. This is what I think of when it is summer time. What’s summer without a little watermelon in your diet?!
This recipe is great because you can make a lot of it or a little depending on who you have to feed. I made this recipe for a serving for myself. If you want to make it as a large salad then you can triple or quadruple it.
- 2 Cups Cubed Watermelon
- ½ cup Halved Grape or Cherry Tomatoes
- 1 Persian Cucumber
- ½ of an Avocado – Cubed
- 1.2 of a Lemon – Juiced
- 1/2 tsp. Olive Oil
- 1-2 tbsp. Crumbled Feta
- ½ tsp. Chopped Mint
- 4 Basil Leaves – Chopped
- Salt and Pepper to Taste
Combine everything in a bowl. Mix well and eat it right away.