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Tag: Lime

Catfish Ceviche

2 Catfish Fillets [rinsed well + chopped into bite size pieces]
2 lemons [zest from 1, juice from both]
1 lime [zest + juice]
1 Red Chili Pepper[minced]
1 Avocado [chopped]
1 Tomato [seeded + chopped]
Sea Salt [smoked or otherwise]

Combine fish with lemon + lime juice and zest in a glass bowl. Cover + refrigerate over night, stirring occasionally.

After marinating, drain fish of excess juices. Stir in the chili pepper, avocado + tomato. Sprinkle with sea salt and serve.

Serves 4 as a light appetizer.

Southern Bowl

1-1/2 cups Baby Okra [no larger than 3″, stems + ends trimmed]
1/4 cup Sweet Pepper [sliced thinly]
2 Garlic Cloves [minced]
1 Yellow Summer Squash [peel into paper thin strips with a veggie peeler]
1 cup Brown Rice [medium grain, rinsed + cooked]
1 cup Black Eyed Peas [cooked]
1 Tbs Olive Oil
2 Tbs Water
Salt + Freshly Ground Pepper
1 Lime [juice only from 1/2, 1/2 cut into wedges]
2 Tbs Spicy Sandwich Spread

Stir lime juice into Spicy Sandwich Spread + set aside.

Heat oil in a large skillet over medium high heat. Add okra + saute until beginning to brown, about 3 minutes. Reduce heat to medium. Add peppers + garlic and cook 2 more minutes. Add squash + 2 Tbs water.   Cook about 2 minutes, stirring quickly but being careful not to break up the squash ribbons.  Season with salt + pepper.

Serve vegetables over rice + black eyed peas with a dollop of spicy sauce. Garnish with a lime wedge.

Marinated Cabbage

2 cups Cabbage [shredded]
1 Garlic Clove [minced]
1/4 cup Red Onion [chopped]
2 Tbs Red wine Vinegar
1 Tbs Olive Oil
1/2 Lime [juice only]
2 tsp Chili Powder
Salt + Pepper

Mix all ingredients together and allow to marinate for several hours.

This recipe is by Jane Middleton + was made to accompany Texas Tacos.

Peach Salsa

2 Peaches [Texas freestone, pitted + chopped]
1 Tomato [chopped + partially seeded]
1/2 Cucumber [sliced thinly then chopped]
2 Tbs Red Onion [minced]
1 Lime [juice only]

Mix all ingredients together and allow to sit for 20 minutes before serving. Use a slotted spoon to serve.

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