Aguachile con camarones

I went to Rosarito, Mexico about a week ago and one of the people I was with ordered Aguachile at one of the many meals that we had that day.  I took a bite and immediately told myself that I need that make that when I get home!  It is so tasty!  It is basically spicy shrimp ceviche made with lime juice, cilantro, chile and salt - YUM!  I found a recipe online and tried it out.  It's so easy to make and can be made for an appetizer or a meal.  I made it with serrano chiles but I think next time I will try jalapeno because I think I like the flavor better. 

Note: I know some people worry about eating raw seafood and getting sick from it. Let me discuss this quickly. When you marinate raw fish or shrimp in acid i.e. lime juice, it denature the proteins in the fish giving it that cooked texture that heat does as well. However if the fish has a parasite, the acid will not kill that. But GOOD seafood should not have parasites, so if you are comfortable eating sushi then you should be ok with eating ceviche as well - or aguachile in this case. You could also just make this recipe using frozen shrimp (freezing kills most parasites) to avoid any freak accidents, but just keep in mind the shrimp will probably be a little tougher than if using fresh shrimp. Hope that helps you scared-y-cats out there!

Easy-sleazy Pozole

My new favorite soup! Pozole! Mexican flavors and super easy to make, this is totally going into the permanent rotation. I want to try out other recipes just to explore what can be done with this dish, but for now I have yet another reason to love my Williams-Sonoma "Soup and Stew" cookbook, where I got this one. Here it is for you! Enjoy!

Pozole
(makes 4 servings)

2 tbsp canola oil
1 lb pork tenderloin, cut into 1/2 inch dice
1 yellow onion, finely chopped
3 cloves garlic, minced
1 1/2 tbsp chili powder
1/2 tsp ground cumin
1/2 tsp dried oregano
3 cups chicken stock or prepared broth
1 15-oz can diced fire-roasted tomatoes with juice
1 15-oz can white hominy, rinsed and drained
1 jalapeño, seeded and diced
salt and freshly ground pepper
Avocado slices & sliced green onions for garnish
Lime wedges and warm tortillas for serving

Heat the oil in a soup pot over medium, and sauté the pork until opaque on all sides but not browned, working in batches if necessary, about 3 minutes per batch. Using a slotted spoon, transfer the meat to a bowl and set aside.

Add the onion to the pot and sauté until softened, about 3-5 minutes. Add the garlic, chili powder, cumin & oregano and stir a minute longer.

Add the stock, tomatoes, hominy, jalapeño, sautéed pork with any juices, and s+p to taste, and bring to a boil over high heat. Reduce to low, cover and simmer until the pork is cooked through and the soup is fragrent, about 15 minutes.

Ladle the soup into warmed bowls and garnish with the avocado slices and green onions; serve with lime wedges and warm tortillas alongside.

Ceviche!!

Alright folks, I'm super excited about this. I made a really delicious ceviche this last weekend. It blew our minds it was so refreshing and flavorful. As you know, it was really hot up in here last weekend, I mean REALLY hot. So it was a good time to do some no-heat cooking. Ceviche is the perfect summer delight. The version I did was a Yucatán Style Ceviche with Shrimp and Fish, and I served it with guacamole and tortilla chips.

Before I give you the recipe let me just say a word about that other perfect summer treat, and one of my favorite things in the world to make and to eat: guacamole. From the east to the west, we Finns be making the bad-ass guacamole. We have been for years; I remember it always being around since we were little kids and Aunt Pam had that huge avocado tree in her backyard. We all make it in varying ways; it's so easy to experiment with and add to. My standard recipe is avocados, diced red onions and jalapeños, lots of cilantro and lime juice, salt and pepper, and I like to leave it relatively chunky. So simple and sooo yummy.

And, it goes great with ceviche!! This recipe made enough for me and Jimmy to have left-overs. The second day it was still really good; the shrimp was a tad chewier but the flavors were still great and it was a bit spicier. Enjoy!

3/4 - 1 lb white fish fillets such as grouper, sea bass or even halibut or cod (I used mahi mahi)
8-10 large shrimp, peeled
1/2 large sweet onion such as Vidalia, Maui or Walla Walla
1 medium habanero pepper (I used 1 1/2)
1/2 cup fresh lime juice
1/4 cup fresh orange juice
1/8 cup cilantro, chopped
1/4 cup tomato, seeded and diced

Cut the fish in 1/4-inch slices; remove any bones as you go. Place the fish in a glass or glazed ceramic dish large enough to hold it in one layer. Shell and devein the shrimp, rinsing them only if necessary to rid them of grit. Slice the shrimp in half lengthwise and chop in small pieces. Layer the shrimp over the fish. Slice the onion in half lengthwise, then crosswise in thin slices. Layer the onion over the fish and shrimp. Toast the habaneros for 3-5 minutes in a dry skillet to release the oil from the cells. Stem, seed and sliver the habaneros and scatter them over the onions. Season the dish with salt and pour on the lime and orange juices. Cover and marinate in the refrigerator for 8 hours or overnight, or until the fish and shrimp are opaque. Add cilantro and diced tomato, toss and serve at cool room temperature.