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ceviche de pescado

I love making ceviche on hot summer days because it is light and refreshing and requires no flames or fires — the fish magically cooks with the natural acids found in lime and lemon juice! Ceviche can be served as an appetizer or as a main course by pairing it with my mother’s delicious garlic rice. So if this weekend you’re in the mood for a fresh eruption of flavors in your mouth, try your hand at my ceviche recipe!  Read More…

Shrimp a la Diabla | Camarones a la Diabla

by Dolores M. Wiarco (my mother)

1 bell pepper deseeded and thinly sliced
½ onion thinly sliced, then halved
2 tablespoons olive oil
2 tablespoons butter
2 pounds fresh shrimp peeled and cleaned
1 large tomato diced
2 jalapeños destemmed, deveined, and thinly sliced
Salt (to taste)
Pepper (to taste)


  1. Sauté bell pepper and onion in oil and butter on medium heat. Move frequently to avoid burning.
  2. Once onion becomes translucent, add shrimp, tomato, and jalapeños. Season with salt and pepper and mix well.
  3. Add just enough water to cover ingredients. Raise heat to high and bring to a boil, then lower to lowest setting and simmer for 20 minutes.
  4. Serve over rice.

Salmon with Dill and Honey | Salmón con Eneldo y Miel

by Dolores M. Wiarco (my mother)

4 salmon fillets
3 tablespoons fresh or dry dill
3 teaspoons salt (or to taste)
3 tablespoons olive oil
1 cup honey


  1. Coat both sides of salmon with salt and dill.
  2. Preheat a pan with olive oil on medium-high heat.
  3. Once hot, but not smoking, place salmon in pan, skin side down. Coat with half of the honey and cook for approximately 3 minutes. Flip salmon, coat other side with honey, and cook an additional 3 minutes or until no longer translucent in the middle.
  4. Serve with honey-oil mixture from pan and Mango Salsa.

Garlic Shrimp with Chile Negro | Camarón al Mojo de Ajo con Chile Negro

by Vanessa Wiarco (my older sister)

¾ cup olive oil
30 raw shrimp in shell (jumbo shrimp works best)
3 tablespoons butter
6 dry chile negro peppers, stems removed and broken into 2-inch pieces
12 cloves garlic peeled and slightly crushed
Garlic salt with parsley (to taste)
Fresh ground pepper (to taste)


  1. Clean (do not remove shell or tail) and devein shrimp. Rinse well.
  2. Butterfly shrimp by slicing partially through lengthwise, then season well with garlic salt and pepper.
  3. Preheat large shallow pan with olive oil on medium heat.
  4. Once hot, but not smoking, add garlic and sauté 3-4 minutes stirring constantly to avoid burning. Once garlic becomes soft, move to the outer sides of the pan.
  5. Add chile negro and sauté for 2 minutes or until softened. Move constantly to avoid burning. If it begins to get crispy, lower heat. Move to outer sides of pan.
  6. Place shrimp in pan, open side facing down (shell side, facing upward). Add butter to the middle of the pan and allow it to melt outward.
  7. Cook for approximately 3-5 minutes on each side or until orange and no longer translucent.
  8. Serve with olive oil used to cook shrimp and pieces of chile negro.