Lately our weather has been improving, and it finally looks and feels like Spring. So, last night we decided to celebrate with a decidedly Springtime meal which featured cold dishes for our dinner.
The main dish was another version of CEVICHE. The last time we made it, the main ingredient was baby shrimp. This time the recipe we used called from shrimp and bay scallops. The other ingredients in this version of CEVICHE were the usual diced onion, tomato, chile serrano, cilantro, and lime juice. The only seasoning we added was salt.
We like our CEVICHE served on a crisp tostada shell, so we made our own in the oven in order to avoid all of the salt and calories that come with the store-bought variety that are usually fried. They're often made from old corn tortillas, too, and can taste stale if not totally rancid. We took some of our own fresh corn tortillas, sprayed them very lightly with some olive oil, and then baked them until they were crispy enough to hold the CEVICHE on top.
We also cooked a gigantic artichoke - alcachofa en espanol - to eat as a side dish with our tostadas de ceviche. Growing up I was always served artichokes with a little dish of Miracle Whip on the side, which I never liked. I enjoyed going to friends' homes where melted butter or real mayonnaise was served with artichokes. Last night I whipped up my own concoction, a dip made from low-cal mayonnaise with some low cal ranch dressing and chipotle chile powder added for flavor. It was very good, and we are contemplating a repeat of this side dish later this week.
No comments:
Post a Comment