MEXICAN WHITE FISH RECIPE RECETAS

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RECIPE: AUTHENTIC MEXICAN TACOS ASADA (STEAK TACOS ...



Recipe: Authentic Mexican Tacos Asada (Steak Tacos ... image

Proporcionado por betterliving

Categorías     Main Course

Tiempo Total 35 minutes

Tiempo de Preparación 15 minutes

Hora de Cocinar 20 minutes

Número de Ingredientes 18

2 lbs flank or skirt steak
1/2 cup olive oil, may sub avocado or grapeseed oil
1 cup fresh cilantro leaves and stems, chopped
5 cloves garlic
1 jalapeño or Serrano pepper, seeds removed ((Use 1/2 for less heat))
1 orange, juice of
2 limes, juice of
2 tablespoons white vinegar
2 tablespoons tequila or mexican beer (optional)
1 teaspoon cumin
1 teaspoon black pepper
1 teaspoon salt
chopped onions
fresh cilantro, chopped
salsa
queso fresco (optional)
slices of fresh lime
corn or flour tortillas, warmed

Paso a Paso:

  • Marinating The Steak

CLASSIC CEVICHE RECIPE | FOOD & WINE



Classic Ceviche Recipe | Food & Wine image

This ceviche recipe, a classic no-cook summer appetizer, works with any fresh fish fillet with mild flavor, like halibut or snapper. Be sure to pick up plenty of limes to squeeze—you’ll need 1 1/2 cups to marinate the fish. Afterwards, toss the “cooked” fish with plenty of tomatoes, onion, green chiles, olives, cilantro, and avocado for layers of freshness and flavor.Related: More Amazing Seafood Recipes

Proporcionado por Rick Bayless

Categorías     Seafood

Tiempo Total 4 hours 25 minutes

Rendimiento 8

Número de Ingredientes 12

1 pound fresh, skinless snapper, bass, halibut, or other ocean fish fillets, cut into 1/2-inch dice
1 1/2 cups fresh lime juice
1 medium white onion, chopped into 1/2-inch pieces
2 medium-large tomatoes (about 1 pound), chopped into 1/2-inch pieces
Fresh hot green chiles (2 to 3 serranos or 1 to 2 jalapeños), stemmed, seeded and finely chopped
1/3 cup chopped cilantro, plus a few leaves for garnish
1/3 cup chopped pitted green olives (manzanillos for a typical Mexican flavor)
1 to 2 tablespoons extra-virgin olive oil (optional)
Salt
3 tablespoons fresh orange juice or 1/2 teaspoon sugar
1 large or 2 small ripe avocados, peeled, pitted and diced
Tostadas, tortilla chips or saltine crackers, for serving

Paso a Paso:

  • In a 1 1/2-quart glass or stainless steel bowl, combine the fish, lime juice and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly "cooked" fish. Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open. Drain in a colander.
  • In a large bowl, mix together the tomatoes, green chiles, cilantro, olives and optional olive oil. Stir in the fish and season with salt, usually about 1/2 teaspoon. Add the orange juice or sugar. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado.

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