Fresh Summertime Ceviche

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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

Marinade
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 


Toppings
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.

Cardamon Tahini Granola

Part V: On-The-Go Breakfast Series 

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Hi guys!  Here it is.  The last part of this Breakfast-on-The-Go Series is granola.  Cardamom-Tahini Granola at that!  Granola is always part of my breakfast rotation and I love making it homemade. I can customize it however I like, utilizing what exists in my pantry at the time.  As a matter of fact, I haven’t purchased granola in stores for quite some time, as the ones I purchased contained a lot of sugar.  I am aware that there are healthier brands on the market that are like unto what you’d make at home, but they come at a price. 

The star ingredient in this granola is the tahini.  It adds a nice savory depth of flavor, so your taste buds will immediately know something’s up. It’s different but good different.  And, the sweetness of the maple syrup along with the cardamom (sprinkle additional on once the granola has cooled down) adds such a wonderful complexity to it.

The best thing about this granola is that my kids adored it and that’s saying something. They love when I make granola but it’s usually their way.  Either they didn’t notice the change in flavor or the chocolate morsels I added to it masked the tahini flavor.  They’re my biggest fans anyway!

For the assembly, I added persimmons because they’re in season, they’re beautiful and deliciously sweet.  Pomegranate seeds were also added for an extra pop of color and antioxidants along with flaked coconut.  This was truly a fun and exciting breakfast and super healthy.

Thanks for spending time this week on the breakfast series.  Let me know if there are other series that you’d like to see.

Enjoy!

Cardamon-Tahini Granola//makes 6 cups
Loosely Adapted from The Kitchn

3 cups old fashioned oats
1 cup raw hazelnuts
½ cup raw sunflower seeds
¼ cup flax seeds
1 ½ teaspoons cardamom
1 ½ teaspoon kosher salt
1/3 cup tahini
½ cup maple syrup
3 tablespoons coconut oil

Preheat oven to 350°F.

In a large mixing bowl, combine the oats, hazelnuts, sunflower seeds, flax seeds, cardamom, and salt together. Add the maple syrup, coconut oil, and tahini paste. Toss to coat.

Spread the granola mixture evenly onto a baking sheet and bake for 30 to 35 minutes, stirring every 10 minutes. The granola is done when deeply golden and toasted. Sprinkle additional cardamom on top for extra flavor.  Cool completely and store in an airtight container at room temperature for about a week or in the refrigerator for several weeks.