Ceviche de Pescado (Fish Ceviche)

My brother in law Pepe is one of the best cooks I know.  He has been in the restaurant business for years and although he manages restaurants, he has also managed to learn a lot in the kitchen. He talks about opening his own restaurant one day, and I can only hope he fulfills this dream.   He is one that experiments and somehow it always turns out delicious.   This is a trait of someone who enjoys cooking, wouldn't you agree?  (Luckily for me, my husband also has this trait.)

It seems I always eat a lot of seafood when I am in California. (hmm...I wonder why?)  Especially ceviche.  It is one of my favorite foods.  I am not alone here.  I know this because I see people are searching for ceviche on google every day and coming to VLC and vivacindy for Ernesto's shrimp ceviche recipe.  

When Pepe made this fish ceviche this summer, I knew I had to share it you.   I love the way he changes it up with new [to me] ingredients.  For example, red pepper?  potatoes? Have you ever heard of this?  I was surprised.  I have hand many kinds of ceviche, but never like this.  I was impressed. Truth be told, the potato doesn't add flavor to this ceviche, but I really enjoyed the added texture.  Make sure to cube them in small bite size pieces.

Pepe's Fish Ceviche

1 lb fresh sea bass, cubed 

1 large yukon gold potato, cubed

1 small red bell pepper, diced

2 habanero chiles, diced (adjust to your taste)

2 small roma tomatoes

1 handful fresh cilantro, chopped 

1 small red onion, diced

juice of 8-10 limes

1/4 cup clamato juice

1tsp salt and 1/2 tsp. black pepper 

directions:  Boil cubed potatoes until al dente (not too soft guys) drain and cool.   In a large bowl, combine fish and all vegetables and squeeze the lime juice over top.  Add clamato juice, and sprinkle with salt and pepper.  Cover with lid and put in refrigerator for at least one hour before eating.  Stir ingredients and drain half the liquid. Serve cold with tostadas or chips. Buen provecho!

Jalapenos: Stuffed and Grilled!

I didn't always eat spicy foods.  I remember my dad and grandmother loved spicy foods.  My mom grew hot peppers in her garden every year and my dad would sweat while eating them.  Sliced, seeds removed and salted.  I don't know why I never gave spicy a chance back then.  

If you say, "I can't do spicy" I say, "yes you can!"  

A tolerance to spicy foods is built up over time.  I promise you, that when I met Ernesto 11 years ago, I was not eating habanero salsas.  But he kept feeding me, and feeding me. There was no way to avoid spicy.  I didn't want to either.  Some say that burn is addictive, and I concur.  I urge you to try getting addicted.  Not only do "they" say that spicy foods are good for your heart, improving circulation, and aid with digestion,  this article  even suggests that it is a "mood lifter." 

I'm just saying.... my husband is the least moody person I have ever met and at the same eats more spice that anyone I have ever met.  A coincidence?  I think not. 

If you are not convinced, then let me tell you the number one reason to start eating spicy foods.  The TASTE.  They are delicious!  

Back in June we saw Paula Deen  making grilled jalapeno poppers on Food Network.  Last Sunday at the weekly Espinoza cookout, Ernesto tried Paula's recipe, substituting the monterry jack cheese for mozzerella.  We came away with some good pictures, but more importantly some tips on making this recipe even better/easier.  

Stuffed and Grilled Jalapeno Poppers

Adapted from Paula Deen

8-10 medium jalapenos, splice pepper from on side and remove seeds and veins. 

mozzarella cheese, cut into strips the same length as peppers

5-6 pieces of bacon, fried and chopped into small piecesThe pictures here follow Paula Deen's directions, which you are free to try.  However, we have already tested this for you, and found that cooking the bacon on the stove, chopping and stuffing it into the peppers with the cheese before grilling yielded a much more functional appetizer.   After stuffing the peppers  grill until pepper is tender.  Trust me, these pics look good, but eating them wasn't as good looking.  (Bacon comes of on the first bite!)  Still these peppers were delicious and worth the effort.