Fresh Summertime Ceviche

Summertime Ceviche.jpg

Last week reached epic heat proportions, thus heat advisories were in full effect.  My AC ran on full blast with fingers crossed that a power outage wouldn’t occur due to overwhelming demand to cool off.  Rightfully so.   With record high heat, no one, and I mean no one really wants to turn on their stove and/or oven.  It’s anything frozen or over ice, salads and this Summertime Ceviche.  Ceviche is a simple and quick recipe to make.  Most of your prep time will be waiting for those citrus juices to “cook” the fish and then it’s toppings.  See, pretty effortless. You can use any type of fresh fish and add traditional toppings such as cilantro, onion and avocado.  For this recipe, I veered from tradition, and used watermelon radish and yellow beets.  I then topped it off with tons of ginger, cilantro, more lime and pomegranate seeds.  It’s a dish that’s truly a treat for the eyes.

Enjoy, Corynne

Fresh Summer Ceviche//makes 2 servings

1-inch piece ginger, grated
1 ½ cups lime juice
Zest of 1 lime
½ lb. fresh white fish filets (sole, halibut, I used orange roughy)
Pinch of salt 

1 bunch cilantro, chopped
½ cup pomegranate seeds
2 yellow beets, sliced thin
2 limes, juice and zest
2 watermelon radishes, sliced thin
1 red onion, diced
Kosher Salt
In a glass or stainless-steel bowl, combine the fish, ginger, lime juice, lime zest and salt. Ensure that there is enough juice to cover the fish. The fish should float freely. Cover and refrigerate the fish and “cook” for 3-4 hours, until the fish no longer looks raw, but opaque. 
Slice the beets and watermelon radish with a mandoline (recommended) or a food processor with either the 4mm (what I have) or the 2mm. Or, if you have mad knife skills, slice thin as possible. Spread the slices of beet and radish at the bottom of your plate or bowl. Place the fish on top and garnish with pomegranate seeds, lime zest, cilantro and red onion. Squeeze fresh lime juice on top. Serve.

Vegan Sushi Burrito

Vegan Sushi Burrito

My total new obsession!  I had so much fun making these and my little one’s got in on the action also.  Vegan Sushi Burritos are a fun, lunch on the go twist to your traditional sushi routine.   I loaded my sushi burritos with nutrient packed veggies: beets, sweet potato sticks, bok choy, shitake mushrooms and tofu teriyaki sticks.  I’ve ordered these burritos at other restaurants, but I wanted to concoct these delectable beauties in my own kitchen.  The items that you’ll need to make your burritos are nori sheets, Japanese short grain white rice (you can do brown rice or quinoa), and a sushi rolling mat.  You will also need to keep your hands wet when adding the sushi rice to the nori or you will end up with rice all over your hands.  You will want to keep a small bowl of water near you while you spread the rice.  The sushi burrito is totally customizable.  Feel free to add your favorite ingredients such as teriyaki eggplant, smoked salmon, kimchi, you name it.  I prepped all my veggies and arranged them on the cutting board so the kiddos could build their own burrito’s.  It’s a fun family project and a great healthy snack or main meal. 



Vegan Sushi Burrito//serves 4
Adapted from Cilantro & Citronella

3 cups Japanese short grain rice
½ cup rice vinegar
2 tablespoons sugar
2 teaspoons salt

Teriyaki Tofu Sticks
Half a block of extra-firm tofu, drained and pressed
2 ½ tablespoons cornstarch
1-2 tablespoons oil
¼ cup soy sauce
2 tablespoons mirin
2 tablespoons sugar
½ tablespoons ginger
1 clove garlic, grated
2 tablespoons water

Sushi burritos
4-8 nori sheets
1 large sweet potato, peeled, boiled and cut into sticks
1 medium beet, julienned
1 medium cucumber, julienned
4-5 medium sized shitake mushrooms, sliced
3-4 baby bok choy, leaves only

For the sushi rice, rinse the rice with fresh water 3-5 times until the water is clear.  Place the rice and 3 cups of water in a pot and bring to a boil.  Reduce the heat to low and cover.  Alternatively, cook the rice inside a rice cooker according to the manufacturer’s directions.

While the rice is cooking, combine the vinegar, sugar and salt until dissolved.  After the rice is cooked, place the rice into a large bowl and season the rice vinegar, sugar and salt mixture.  Allow to cool.

Quick tips:   Do not scrape the rice out from the bottom of the pot.  If it comes out easily, great.  If not, don’t bother.  You want perfect looking rice for your sushi, not rice that is burned.  Also, use a wooden spoon as a metal spoon will damage the rice and react with the vinegar.

For the teriyaki tofu, combine the soy sauce, mirin, sugar, ginger and garlic in a bowl.  Set aside.  Cut the tofu into sticks and place in a Ziploc bag with 2 tablespoons of cornstarch.  Shake.  Heat a large pan over medium-high heat and add the oil.  Fry the tofu until they are golden brown.  Add the sauce to the pan and allow to simmer.  The tofu will start to get caramelized.  Flip tofu sticks to the other side and caramelized on both sides.  Place tofu on a plate atop paper towels.

To assemble the sushi burritos, lay one piece of nori in front of you, shiny side down on a sushi rolling mat (not a requirement, but helpful).  Keep a small bowl of water beside you to wet your fingers while gently spreading the rice over the nori.  Don’t squish or pat the rice onto the nori.  The grains will break.  Keep space at the top and bottom (about 1 cm) of the nori to allow easy rolling.

Lay down rows of tofu and the remaining fillings.  Begin rolling your sushi from the top (facing you).  Once rolled, wet the bottom of the nori to seal.  Continue with remaining sushi burritos


Black Bean Veggie Burger w/ Pickled Beets

Although I consider Los Angeles home, I lived in Atlanta, Georgia for seven years.  During that time, I discovered Atlanta’s culinary gems. Atlanta’s restaurant scene is vibrant, growing, and edgy.  I basked in its rich Southern cuisine from Busy Bee CaféMary Mac’s, my favorite vegetarian restaurant Cafe Sunflower, and my favorite spots to get a burger, Flip Burger Boutique and Marlow’s Tavern.  This recipe is inspired by my go-to meal at Marlow’s Tavern-- their House-Made Black Bean Veggie Burger.  When I first ordered the burger years ago, it came topped with pickled beets (as I write this post, they’re using pickled carrots), and I was a bit apprehensive about the combination of beets and a black bean burger.  I love beets, but at the time, my ever-changing palate wouldn’t yield to the combination.  But ultimately, I was encouraged; egged on even.  Of course, the meal was ordered and it did not disappoint; and, as they say, the rest is history.  Since that time, I’ve created various types of veggie burgers (chickpea, sweet potato, and so on) and added creative toppings, some of which I can’t wait to share on this blog. 

This Black Bean Veggie Burger is simple to make and quite flavorful.  I started with two cans of black beans that I drained.  This is an important step.  In the past, I found that my veggie burger patties were runny and didn’t hold shape when frying. Even if I drained the beans, I found myself taking them for a spin in my food processor.  The result was more of a dip than a burger.  So, I grabbed some carrots, ate the black bean dip, and stood there thinking, “I’ve got to get a burger out of this next time.”  So, drain the beans and place the beans in a bowl.  Now, start mashing with a fork or a potato masher.  It's okay to let some of the beans stay whole.  I like a textured veggie burger.  Now, add your spices and a binder.  I used smoked paprika, garlic powder, onion powder, cayenne pepper, panko crumbs (bread crumbs are fine also), salt and pepper.

At this point, I wouldn’t mash the black bean mixture.  You can either use your hands or a spoon to incorporate the spices and bread crumbs.  The mixture should be thick and firm. If not, add more bread crumbs.

Shape the mixture into 4 nice, thick patties and pan-fry on medium high heat.  Once all of the patties are cooked, start assembling your burger. 

The Pickled Beet Situation

I adapted a recipe from Sarah at Snixy Kitchen.  I was looking for a quick recipe for pickling beets and this recipe satisfied tremendously. I added coriander seeds and maple syrup instead of sugar.  I also increased the liquid to fit the breadth of my jar. You can find the recipe here.


Inspired by Marlow's Tavern House-Made Black Bean Veggie Burger

black bean burgers
2-15oz cans black beans, drained and rinsed
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon cayenne pepper
½ cup panko breadcrumbs
2 teaspoons olive oil, coconut oil for frying the patties

½ cup of pickled beets
hamburger buns

pickled beets (adapted from Snixy Kitchen)
1 medium beet, peeled and shredded
1/2 cup boiling water
1 teaspoon salt
1 teaspoon maple syrup
1 teaspoon coriander seeds
1/2 cup apple cider vinegar

Put the beans in a bowl and mash the beans with a fork or a potato masher. Next, add the next 5 ingredients.  Season with salt and pepper. Form 4 patties.  They should be thick patties about the size of your hamburger bun.  Cook patties for about 4 minutes on each side or until a nice crust develops on top of them.  Once patties are cooked through, set aside on a plate and begin assembly of your burger.

For the pickled beets, shred beets in a food processor fitted with your shredding disc.  If you don’t have a food processor, a hand-held shredder will work just fine.  Place the shredded beets in a jar.  Add the boiling water, salt, maple syrup, coriander seeds and vinegar.  Seal the jar and place in the fridge to pickle for about 30 minutes.  The pickled beets can be stored in your fridge for up to a month.