Avocado Stuffed Tomatoes
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4 ea Fresh tomatoes
1 ea Ripe avocado
2 dr Lemon juice
1 pn Chili powder
1 sm Handful of alfalfa sprouts
2 tb Chopped celery or green bell
– pepper 1 ts Chopped parsley
1 pn Coriander
Salt Cut tops off tomatoes & scoop out insides. Save insides for another dish. Mash avocado & mix with the rest of the ingredients. Stuff into the tomato shells. Particularly good as an appetizer to a Mexican meal.
Category:Appetizers
Ajvar (Roasted Peppers and Eggplant)
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Ingredients 12 each red new mexican chiles, fresh 4 medium eggplants 3/4 cup olive oil, or corn oil 1 large onion, minced 3 cloves garlic, chopped 2 tablespoons lemon juice 2 tablespoons red wine 1 salt, to taste 1 pepper, to taste 1 parsley, for garnish
Directions:Roast the peppers and eggplant over charcoal or gas flame, or bake in a preheated oven at 475 degrees F until the skins are blistered and black.
Place the roasted vegetables in a paper bag and let them steam in their own heat for 10 minutes. Peel off and discard the burnt skins along with the stems and seeds.
Mash the pepper and eggplant pulp together to form a homogeneous mass, either smooth or slightly chunky, as desired.
Heat 3 tablespoons oil in a large skillet and saute the onion until very soft. Add the garlic and cook 2 minutes longer. Remove from heat and stir in the pepper, eggplant pulp, mixing well.
Slowly drizzle remaining oil into the mixture, stirring constantly to incorporate all the oil.
Add lemon juice and vinegar, salt and pepper to taste.
Transfer to a serving bowl and garnish with parsley.
Serve as an appetizer spread on thick slices of country-style white bread, or flat pita bread, or use as a side dish to accompany grilled or roasted meats.
Category:Appetizers
Beach Party Shrimp Saute
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1 c Oil
2 lb Medium shrimp; about 60, in
1 tb Salt
1 ts Pepper; coarsely ground
1 tb Oregano; crushed
1 c Onion; thinly sliced
1 tb Garlic; mashed
2 Jalapeno peppers; sliced (se
Juice of 2 lemons or 4 limes Recipe by: Mexican Family Cooking In large pan or wok over a camp fire (if at the beach) heat oil. Add washe unshelled shrimps and stir-fry for 3 minutes. Add seasonings and remainder ingredients. Just before serving add the freshly squeezed lemon or lime juice.
Category:Appetizers
Ceviche Acapulco
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3/4 lb Red snapper fillets; cut in
-1 x 1/2 inch pieces 8 oz Small peeled and deveined sh
-rimp 8 oz Scallops
Juice of 6 limes Marinade: 3/4 White onion; finely chopped
4 Serrano peppers; chopped
2 Tomatoes; finely chopped
3/4 c Pimento-stuffed green olives
– finely chopped 1/4 c Parsley; finely chopped
1/2 c Cilantro; finely chopped
3/4 c Tomato juice
2 tb Olive oil
2 tb Jalapeno pepper strips, fine
-ly chopped, with juice 2 tb Worcestershire sauce
2 tb Oregano; dried and crushed
Salt to taste Garnish: Cilantro, chopped Avocado Place seafood in glass bowl. Cover with juice. Marinate 4 hours or overnight. Drain. Return seafood to bowl. Mix onion, serrano peppers, tomatoes, olives, parsely and cilantro. Stir in tomato juice, oil, jalapenos with juice, Worcestershire, oregano and salt. Pour sauce over fish, mix gently and marinate for 1 day in refrigerator. Fill serving cups with ceviche, garnishing with cilantro. Ceviche can be refrigerated for up to 5 days. Serves 6 SOURCE: Carlos O’Brien’s, 3011 N. St. Mary’s, San Antonio, Tx NOTE: Ceviche, or Seviche, comes originally from Polynesia and has undergone changes that make it a Mexican dish. Mexicans perfer to use fat fish as mackerel or pompano for ceviche. Limes are preferred, although lemons may be used, since both contain the citric acid that “cooks” the fish. (According to Elisabeth Lambert Ortiz, The Complete Book of Mexican Cooking) Posted by Clarence Fontish.
Category:Appetizers
