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Today I have been doing some grocery shopping. I am getting all that I need to make a buffet of deliciousness tomorrow for Super Bowl 50! I am not necessarily a fan of either team, but I am a fan of DeMarcus Ware, so we will be rooting for the Denver Broncos! D-Ware had to leave the Dallas Cowboys in order to get to the Super Bowl, go figure. Anyways, my first dish to get the party started is a traditional party dish for me. The kids call it shrimp salad, but it will be known this year as Super Bowl Ceviche! I serve this with a side of blue tortilla chips, and it is a touchdown party food!
SUPER BOWL CEVICHE
1 generous pound of shrimp, I get the 41/50 and cut smaller
1/2 large sweet onion, diced
1 medium serrano pepper, seed and deveined, then diced
3 avocados, diced
6 roma tomatoes, diced
1 bunch of cilantro, chopped
3-4 Cups Clamato tomato juice
juice of 3 lemons
1-2 Tablespoons Tapatio hot sauce (more or less depending on your heat preference)
1 teaspoon cumin
1 teaspoon salt (more or less depending on taste)
Organic blue tortilla chips to serve the ceviche with
Chop the shrimp into smaller pieces. I like to try to have all the chunky ingredients about the same size. Squeeze the juice of the 3 lemons over the shrimp and refrigerate it.
Mince your onion and deveined serrano pepper into small pieces. Make these uniform so that they are not overwhelming in the ceviche.
Chop the cilantro, tomatoes, and avocados, again into small diced pieces, larger that the serrano and onion.
Add all of these ingredients to the shrimp bowl. Add seasonings:garlic powder, cumin, salt, Tapatio, and pepper. Add the Clamato juice. (I make my ceviche on the wet side. If you prefer a less runny ceviche, add the juice cup by cup to meet your preference.) Stir until all ingredients are mixed well.
Cover and refrigerate for at least an hour, but it is best served the day you make it. You can serve the ceviche in martini glasses, sundae glasses or small bowls. Garnish with sprigs of cilantro and a side of blue tortilla chips.
Enjoy my Super Bowl Ceviche and Go Broncos!!
One of my favorite parts of summer has to be the fresh garden vegetables! Even though summer is coming to a close, the garden is still producing a wonderful variety of tomatoes to enjoy! Tomatoes come in a variety of types, colors, and sizes. Heirloom tomatoes to me have the best fresh summer taste and can be used in so many things! The types of heirloom tomatoes vary quite a bit too. I planted heirloom beefsteak, heirloom brandywine, and a sweet yellow Sun Sugar cherry tomato. There is also a new type called Black Krim and they are a beautiful green, red and almost black shade. Great flavor too! A new favorite of my summer planting is the San Marzano tomato. This variety is the pride of Italy, right in my own back yard! They are revered for their amazing flavor and make the best tomato sauces and pastes for all your Italian cooking needs.
The uses for tomatoes are endless. I eat them whole, throw them in salads, on a sandwich, cherry tomatoes in the kids’ lunch boxes, fresh or cooked salsa, caprese, chopped for a tapinade, chopped for bruschetta, pasta sauces, grilled on the BBQ, stuff them, and the list can go on and on!! A new and fun use for tomatoes is to barter them! If you have a friend or neighbor maybe you can trade your tomatoes for their garden abundance of choice!!
All in all, summer is not complete with out tomatoes. Since I have such a love for them, I felt it necessary to find out why I can eat them and know they are food for my health and soul.
Health Benefits of Tomatoes:
Great source of lycopene
Anti-Cancer benefits from Antioxidants
Fresh tomatoes can lower cholesterol levels
Reduce heart disease
Vitamin and mineral rich
Strengthens immune system
Reduces blood clot risks
Increases fat burning capacity
Reduces breast cancer risks due to carotenoids
The color of a tomato does not decrease the health benefits either. They are all good for you. Each in their own wonderful ways. Enjoy the fruits of summer before they are gone!!