Ceviche
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 …
Mexican Food, Virtual Cooking Classes, and Cultura
Main Dishes: Seafood
Shrimp a la Diabla | Camarones a la Diabla
by Dolores M. Wiarco (my mother) Ingredients: 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 …
Salmon with Dill and Honey | Salmón con Eneldo y Miel
by Dolores M. Wiarco (my mother) Ingredients: 4 salmon fillets 3 tablespoons fresh or dry dill 3 teaspoons salt (or to taste) 3 tablespoons olive oil 1 cup honey Preparation: Coat both sides of salmon with salt and dill. Preheat a pan with olive oil …
Garlic Shrimp with Chile Negro | Camarón al Mojo de Ajo con Chile Negro
by Vanessa Wiarco (my older sister) Ingredients: 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 …