Jicama Mango Ceviche

Jicama mango ceviche

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. 🙂

Ingredients:
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
Salt

Instructions:
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.

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Mexican Shrimp Cocktail

Mexican shrimp cocktail

Happy Cinco de Mayo! Whether you celebrate this holiday or are just in the mood for a light, spring meal, you should absolutely make this shrimp cocktail tonight. It tastes exceptionally great with a side of extra avocado and plantain chips. 😀

Mexican Shrimp Cocktail
Makes about 8 servings

Ingredients:
1 lb cooked shrimp (tail off), peeled and deveined
1/2 medium red onion, diced
1 medium cucumber, peeled and diced
1/2 cup cilantro, chopped
1 jalapeno, deseeded and diced
1 large avocado, cubed
1 14.5 oz can organic diced tomatoes
1 cup organic tomato sauce
1-2 tbsp Tabasco hot sauce
Juice of 1 lime
Salt and black pepper

Directions:
1. Roughly cut half of the shrimp and leave the other half whole. Combine everything in a large bowl and add salt and pepper to taste.
2. Chill in the refrigerator for an hour before serving.

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Shrimp Ceviche

Shrimp ceviche
Happy Sunday! I’m so glad it’s finally spring! These last couple of weeks have been a little inconsistent with cold and rainy weather one day and warm and sunny the next, but I’m excited for the next month or two of warm weather before the hellish Texas heat sets in for the summer. I’m looking forward to evening walks, dining outdoors, spending Easter with my family and my husband’s commencement ceremony.

What are your favorite recipes for springtime? If I had to choose a favorite meal, I’d have to say this shrimp ceviche would be the winner. The freshness and simplicity of this recipe is so great. This is the perfect meal for entertaining on a spring afternoon. Serve it alongside tostones or corn tostadas for a beautiful presentation. My husband, dad and grandfather really enjoy this ceviche so I’d say it’s a crowd pleaser, even with the most picky eaters.

Ceviche tostada

Shrimp Ceviche
Makes 6-8 servings

Ingredients:
12 oz cooked shrimp (peeled and deveined), roughly cut or kept whole
2 large Haas avocados, diced
3 roma tomatoes, diced
1 red onion, diced
1 1/2 cups cilantro, chopped
2 cloves garlic, minced
Juice of 3 lemons
Juice of 3 limes
2 tbsp EVOO
1 tsp black pepper
1 tbsp sea salt

Directions:
1. In a large bowl, add tomatoes, onion, cilantro, garlic, shrimp, lemon juice and EVOO and combine.
2. Add the avocado, lime juice, salt and pepper and carefully combine.
3. Chill ceviche in the refrigerator for 30 minutes to an hour before serving.

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Mango Avocado Salsa Topped Tilapia

Mango avocado topped tilapia
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

Mango Avocado Salsa Topped Tilapia

Makes 4 servings

Ingredients:
Mango Avocado Salsa
1 mango
1 large Haas avocado
1/4 cup cilantro
Juice of 1 lime
1/4 tsp salt
Pinch of black pepper

Tilapia
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

Directions:
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!

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