Is that picture blurry?  Or is it me?  Anyway, here is one of my hubby’s favorite things in the world to eat. CEVICHE!   NOTE:  Because he is allergic to shellfish, I do not add shrimp, scallops or crab.  I make his with good old white fish.  Usually I use the frozen bags from Costco.  I have tried every expensive fish, like halibut, mahi mahi, even Chilean Seabass, which was $32 a bag frozen at Costco!  But guess what!  I found good old COD to be the absolute best (or at least I found the other expensive ones to be absolutely no better!)  Mahi Mahi is rather stringy.  Halibut is a little too soft and smooth.  Salmon, for me, doesn’t work at all.  But if this recipe is interesting to you, try it! I did find that a lot of the frozen fishes from the grocery stores or even Trader Joe’s were too watery when you thaw them.  Fresh fish works great.  And again, if you are a shellfish eater, add about a lb. of chopped RAW shrimp, scallops, or your choice.  All fish is cut in a small dice

The first time I made this I was shocked at the method, because it didn’t seem possible that fish would “cook” without actually cooking it.  I am giving you my rendition, but feel free to look up others.  I always use fresh lime juice, or lemon, or a mix.  I have often added grapefruit and orange if I don’t have quite enough juice to cover it.  This is one of those things that I love Arizona for:  The fresh citrus!  I am fortunate to have a lemon AND a lime tree, and I usually have hundreds of the fresh fruit which we use all season.  But I always end up the year by picking all the leftovers and freeze the juice in ice cube trays.  Today when I made this batch, I used a bag of my frozen lemon juice, (about a cup and 1/2).  I chopped about 1 1/2 lbs. whitefish, and poured the juice over.  Tossed it, covered it with plastic, and let it set in fridge overnight (or at least 6 hours).  Here’s the rest of the recipe:

1 large finely chopped sweet onion (red works too if you like it better)

2 large chopped tomatoes (Or I used six medium sized “on the vine” from grocery store)

l large or two medium avocados

3 or 4 chopped and seeded jalapenos

1 bunch chopped cilantro

Now add a mixture of oil (about 1/2 cup), vinegar (about 1/4 cup–your favorite.  We like sweeter vinegars, such as Trader Joe’s orange champagne, white balsamic, or seasoned chinese rice).  Today I used White balsamic from Trader Joe’s.  And the SECRET ingredient:  About 1/3 cup Catsup!   Yes!  I know! Who would guess?  Christian  was watching Bobby Flay making ceviche down in the heart of Mexico and he added it.  Explanation:  it adds sweetness, acidity, and flavor.  I had made Ceviche for years and thought it was great, but this is better!  (Also, who knew Christian watched cooking shows? )  Of course add Salt and pepper to taste…

NOTE:  That’s my basic recipe.  But sometimes I have added chopped cucumber, more avocado (our favorite), and even a nice chopped jicama for crunch.   When it tastes like you want it to,  keep this in the fridge. (It’s actually better the second day!)  Serve on chips, or as a pretty dinner party starter, in a Martini glass.  PLEASE NOTE:  All ingredients are suggestions.  Feel free to adjust the sauce or the fish or any other ingredients–less or more.  That’s the hardest part of writing down recipes….ask me how I know.

NOW, a wonderful summer salad.  I give all the credit to one of the cutest people in the world:  STACEY LOTH.  She is a health nut, a runner, and the polar opposite of me.  But she loves food, and she gave me this, one of our favorite all-time salads.  And SHE is one of MY favorites!

BROCCOLI-CAULIFLOWER SALAD

2-3 cups chopped broccoli  and 2-3 cups chopped cauliflower (I find those little bags of them both mixed together work great.  I used two one-lb. bags of Broccoli/Cauliflower)

Chop into bite sized pieces and add:

1 cup raisins (OH!  there’s that “wrinkly ingredient” I was looking for in my last Blog), currants, or Craisins (even dried cherries or blueberries works for this)

1/2 cup nuts (I’ve used Pinenuts, walnuts, pecans, and this time I used sliced almonds)

3 or 4 slices cooked, crumbled bacon (I kept this on the side for Steven the Vegetarian)

Dressing: 3/4 cup mayo, 1/4 cup vinegar (again, your favorite), and 2 Tbs. sugar.  Mix together and pour over tossed salad.  I do this a little at a time, because we don’t like overdressed salads.  So I usually end up only using about 3/4 cup of the dressing. Chill and store in fridge.  You can save the nuts and bacon and use them as the Garnish if you want to (and it saves some calories….)  I lost 3 lbs. Just looking at this salad!