ceviche & tuna salad

Hi!

One thing I did a couple of months ago that I want to share is all centered around a place called Artichoke in OTR.  We went with a few friends for a night of cooking class and it did NOT disappoint.

I don’t know about some of you but for me – I typically stay away from fish when cooking dinner.  I don’t know why – especially since I really enjoy fish!  It kind of intimidates me and I HATE the smell in my house afterwards.

At our cooking class we learned to make a few fish dishes but 2 of them stood out to me – the ceviche and the fresh tuna salad.  Both are ones I have since made at home and they were crowd pleasers!  So delish!

Here are the recipes from Hannah at Artichoke 🙂

Red Snapper Ceviche (I used Tilapia)

Incredients

1lb Red Snapper, skinned and cut into small chunks

8 limes, juiced

2 tomatoes, diced

5 green onions, minced

2 stalks of celery, minced

1/2 green pepper, minced

1/2 cup fresh parsley, minced

1/8 cup cilantro, minced

1.5 tbsp olive oil

DIRECTIONS

Make sure to pat your fish dry with a paper towel before cutting it up.  Pour the lime juice over the fish – it should be completely submerged.  Chill this mixture all day or overnight until fish turns a nice firm white color.  I would suggest letting it sit overnight – it’s much more flavorful!

Whenever you’re ready to mix and serve, empty 1/2 of the lime juice from the bowl and add the tomatoes, green pepper, green onion, celery, parsley, pepper, olive oil and cilantro to the lime and fish mixture.  Stir gently.  Serve with saltines and enjoy!

IMG_3083

 

Hannah’s Homemade Tuna Salad

INGREDIENTS

1# Yellowfin Tuna (if it’s from Luken’s buy #2 grade – it’s just as fresh)

Mayo

3 stalks of celery, chopped fine

1/2 red onion, chopped fine

Col. De’s Chef’s Citrus Seasoning

Salt and pepper

DIRECTIONS

Preheat oven to 375.  Place your tuna on a baking sheet and drizzle olive oil all over.  Season with salt and pepper before generously covering with the citrus seasoning.  Pop it into the oven and make for 15-20 minutes.  Your time will depend on the thickness of the steaks – don’t be afraid to pull it out and check.  It should easily flake in the center.  Once it is flaking all of the way through, pull it out and dump the fish and juices into a bowl to rest.  Once cool enough to handle, use your hands to break up the fish.  Add your ingredients.  Mix well and chill before serving.

xo

Hillary

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