I can’t believe Labor Day is in a few days and summer is almost over! It may not get cool here in Texas until late October, but I’m ready for the weather to drop under 100 degrees! I’m closing out this busy week with this super fresh and light ceviche. The crunchy texture of the jicama and onion coupled with the creamy avocado and mango is amazing. Speaking of avocados, Central Market had the large ones on sale today for 77 cents! Needless to say, I filled my cart with avocados. 🙂
1 lb white fish fillets
1/4 of a large jicama, peeled and sliced thin
1 large mango, cubed
1 large avocado, cubed
1/4 of a red onion, diced
1 cup cilantro, chopped
1 small jalapeno, deseeded and minced
Juice of 2 limes
1 tbsp coconut oil
1. Add coconut oil to a pan and turn on heat to medium. Season fish with a pinch of salt and add to pan. Cook for about 10 minutes, turning half way through, until fish is cooked. Remove to a plate and let cool. Once cooled, roughly chop fish into bite size pieces.
2. Combine jicama, mango, avocado, red onion, cilantro, jalapeno and fish in a large bowl. Add lime juice and salt to taste.
3. Chill in the refrigerator for about 30 minutes before serving.
In honor of National Margarita Day, I made my favorite mango pineapple margarita for you all! This recipe is SUPER easy and only takes a couple of minutes to put together. Hope you all have a fabulous weekend and enjoy the gorgeous weather.
Mango Pineapple Margarita
Makes 2 margaritas
1 cup frozen mango chunks
1/4 cup orange flavor sparkling water (I used LaCroix)
2 oz tequila
1 oz fresh pineapple juice
Pineapple and lime for garnish
1. In a blender, add all ingredients and blend for 30 seconds or until mango chunks have been blended and mixture is nice and creamy.
2. Serve in a martini glass with pineapple and lime garnish.
Today’s recipe was inspired by the springlike weather we’ve been having here in San Antonio. I spent my weekend trying out my new b-cycle membership, dining al fresco at a new restaurant and running errands. This mango avocado salsa is so fresh and delicious, sometimes I eat it with a spoon right out of the bowl. 😀
I actually did not like avocados or mangos until a few years ago. The texture of the avocado and sliminess of the mango freaked me out. My history with avocado goes back to my thyroid cancer diagnosis and having to start the low iodine diet. My first time going on the low iodine diet was very difficult as I was being deprived of pretty much all the food I ate on a daily basis. I was forced to try different food to keep me full. My husband convinced me to try homemade guacamole with homemade corn tortilla chips and man, I was in heaven. Since then, avocados are always well stocked in our pantry.
Mango Avocado Salsa Topped Tilapia
Makes 4 servings
Mango Avocado Salsa
1 large Haas avocado
1/4 cup cilantro
Juice of 1 lime
1/4 tsp salt
Pinch of black pepper
4 tilapia fillets
1 tsp EVOO
Juice of half of 1 lime
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp cayenne pepper
1. Preheat oven to 350°F and line a baking sheet with a large piece of foil.
2. Drizzle the EVOO on the foil and place the tilapia fillets on top. Season the top of the tilapia with salt, pepper, cayenne and lime.
3. Cover the tilapia by folding the foil over on all sides, you might need an extra sheet of foil to cover entirely (this keeps the tilapia moist). Bake in the oven for 15 minutes.
4. While the tilapia is baking, peel and dice the avocado and mango and roughly chop the cilantro and place in a bowl. Add the lime juice, salt and pepper and carefully combine everything. Put in the refrigerator until ready to serve.
5. After the tilapia has baked for 15 minutes, turn the oven to broil and cook for an additional 5 minutes.
6. Remove tilapia from oven and let cool for 5 minutes before serving. Pour mango avocado salsa on top or on the side of tilapia fillets.
This tilapia goes great with a side of sautéed asparagus or a spinach salad. Enjoy!