Ceviche...the warm weather treat.

One of my favorite things about living in the "Little Mexico" portion of Oakland was a small, outdoor dining, sort of hole-in-the-wall looking restaurant called Mariscos La Costa on International and 36th. For me, the number one sign of a good ethnic restaurant is the clientele are predominantly the ethnicity of the restaurant. Such is the case with La Costa. Their food is fantastic overall, but their ceviche....oh their ceviche is fantastic! So much so that both of my daughter's would attack me when I walked in the door with ceviche in my hand. We tried many other ceviche in the area (the Fruitvale are is a phenomenal food find), but none came close to La Costa.

So when we moved back to the midwest, my daughter simply could not live without ceviche. Whenever I asked her what she wanted to eat, she would always say CEVICHE! She went on a trip to Costa Rica and she was so ecxtied to eat ceviche down there. I had to start making it at home. Well, I have played around with it, and often will use what looks good and fresh and wild caught in the fish department. I don't really have a 'recipe', but more of a list of things I use. The beauty of ceviche is you can play around with it, with the type of fish or shrimp you use, the level of heat. So here is my lastest ceviche-

Ingredients:
1 lb wild caught bay shrimp ( you can use larger shrimp, I prefer bite sized portions, so if using larger shrimp I suggest cutting into chunks)
1/2 wild caught tilapia (again, use whatever mild white fish you like. In the Yucatan, fisherman made us beracuda ceviche straight off the boat. Amazing!)
2 good sized ripe tomatoes, seeded and chopped
1 large English cucumber(seedless), peeled and chopped

3/4 of a large red oinion, chopped

2 good sized jalapeno, seeded and diced (seeds and white membrane carry the heat, so add accordingly)

1 bunch cilantro, rinsed, dried and rough chop

juice of limes and a bit of lemon to cover

zest of 1 good sized lime

salt to taste

Traditional ceviche cooks the fish via the acid in the lemon and lime juice. I find the best flavors occur when this method is used. However, I know many people who get freaked out by this. So, if you feel more comfortable, you can blanch your seafood for 1-2 minutes in boiling water and then immediately rinse in cold water to stop cooking. Pre-cooked fish becomes rubbery, in my opinion, so a quick flash of heat and straight into an ice bath, if you choose this method.

This recipe is done the traditional way, so if you pre-cook your seafood, you can combine all ingredients straight away and simply season with salt and let the flavors meld together.

Traditionally prepared shrimp and tilapia:

In a non-reactive bowl (I use a large glass bowl), combine the raw shrimp (deveined) and tilapia and start squeezing lime juice. It's hard to say how much or how many, as it greatly depends on the size and juiciness of the limes and lemons, so I can only say you want to use roughly 3/4 lime juice and 1/4 lemon. 

**tip** to get the most juice out of your lemons and limes, have them at room temperature. Prior to squeezing, roll the fruit under your hand, applying a bit of pressure, to release the juices. Alternatively, you can place the fruit in the microwave for 10-15 seconds.

Once the seafood is cover to the top with lime/lemon juice, add jalapenos, zest of one lime and 1 teaspoon of sea salt. Stir well and then pat down seafood to ensure all flesh is covered. Wrap tightly and place in the refrigerator for approximately four hours.

When seafood is opaque, remove from the fridge and add in the rest of the ingredients and sitr well. taste and adjust seasoning. Rewrap and refrigerate for an additional hour at least. Ceviche is better the next day, after all flavors marry. 

Taste before serving and make final adjustments to your liking.

Classically, ceviche is served with tostadas, a wedge of lime and sliced avocados. We often serve it with thick, crispy tortilla chips and a big bottle of Tapatio sauce.

As you can see, there is lots of play in this recipe. So discover your inner Latin spirit and create your own fabulos ceviche recipe!

Enjoy!

Life's a Feast

Feed The Body What It Needs

I hear so many people mention how they don't think protein shakes/ smoothies or juices work for them in the morning, because the are starving just a few hours later. 
When you drink a smoothie or juice, you are giving your body nutrients that are readily available to your system. The nutrients are absorbed quickly because the body doesn't need to 'digest' anything.This has triggered your metabolism. Your smoothie/juice has been used up.  

Your body is telling you it needs more 'fuel' to keep you going and keep your blood sugar level. Don't fight your body, feed your body. This is a simple key to healthier living, STOP trying to fight against your body. If we simply listen to our body and make healthy choices when it tells us we are hungry, we can alleviate this sense of starvation or deprivation.

If you have a healthy smoothie or juice in the morning, within a few hours you will most likely feel those hunger pangs. A few small adjustments in your day can keep you feeling happy and full and no blood sugar crashes. 
Things to keep in mind when eating more frequently, keep it small and balanced. Remember to have a good balance of protein, complex carbs (yes, I said eat carbs), and fat. We have been led to astray to believe we must starve our bodies of carbohydrates and fats, when, in fact, these are essential to proper body function. It is key to make smart and healthy choices. 

When you need a mid-morning or mid-afternoon snack, think light but filling:
A lettuce wrap filled with black beans and a slice of cheese topped with salsa
Cottage cheese in half an avocado
A handful of raw soaked almonds and an apple
An apple and slice of cheese
Half a sprouted wheat bagel with yogurt cheese spread and tomato slices

The purpose is to feed your body the fuel it needs to function. This will continue to trigger your metabolism. Small meals keep the body 'fueled' so it doesn't think it is going into starvation mode. When the body thinks it's being starved, it saves fat and uses muscle protein first. When you keep the body fueled throughout the day, it keeps the metabolism high and the body turns to those fat cells for more energy. 


A great tip is to always have healthy options in your car, purse or bag, at the office or at home:
Plenty of fresh water, preferably flouride/chorline free
Raw almonds - great protein and fiber source
Bananas
A high quality or homemade protien bar
An Apple 
Natural nut butter with apples or celery

When it comes to lunch and dinner, keep these same tools in mind. Your protein source should be no larger than your fist, around 3-4 ounces typically, complex carbohydrates about the size of your palm and greens/veggies the size of both hands cupped together. Remember to eat small amounts of healthy fats. Avocado, good quaility olive oil or unrefined coconut oil, hemp or flaxseed oil and high quality butter are good sources and our body needs them. The brain is predominantly made of fat.

If you keep these simple tips in mind and plan accordingly, those mid-morning munchies can be tamed with ease, without guilt or the blood-sugar crash.

Be Well-
Angela
Namaste

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