Year ‘Round Ceviche

Year 'Round Ceviche

Year ‘Round Ceviche

Year ‘Round Ceviche

How many of you LOVE ceviche but are hesitant to actually delve in and make a heavenly batch of this tasty goodness???  I may be going against the grain of some of you ceviche experts but I am here to say this is nothing but GOOD!!!!!!  I want to give you a recipe that is fearless and delicious.  Several years ago, I invested in a vacuum sealer not realizing how much it would pay off.  We live on the Mississippi Coast and having two son’s and a husband that love to fish, I am sometimes overwhelmed with fresh fish.  I started vacuum sealing and freezing fresh fish.  I realized that a frozen fresh catch can taste like its fresh out of the water.  Having said all of this…  I am using a vacuumed sealed cod from my local grocery store,,, Product of the USA…. Make sure you are not buying imported seafood.  My shrimp and scallops are a product of USA and flash frozen at my local seafood market.  These products are available to me year round so I can make a tasty batch of this summertime treat any time I want.  I hope you find this to be a refreshing recipe!!!


Aprox 20 Medium shrimp, peeled and sliced in half

12 -15 sea scallops, quartered

3 fillets of wild caught cod, or other firm white fish, i.e. redfish – cubed

*if using the frozen seafood, just lay them out in a single layer on a baking sheet and let them thaw in the fridge.


Juice of one large naval orange ( Mine was VERY juicy…  If yours isn’t juicy, you may want to use two).

Juice of 10 Limes *note*  as sometimes limes can be “dry” If this is the case, Nuke them for 15 seconds per 2 limes.  This helps get the juices flowing.

Juice of  8 large lemons

2 TBS organic Apple Cider Vinegar..  I use Braggs with mother.


I med. purple onion, small diced

2 chili peppers, seeded, veined, and chopped small

1 whole pod of garlic, chopped

3 green onions, chopped

15 – 20 grape tomatoes, 1/8th’d

1/2 cup chopped fresh cilantro, plus more for garnish


1 tsp. kosher salt, plus another hefty pinch

1 tsp. coarse ground black pepper

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. cumin

1 tsp. chili powder


Lemon or lime

1 avocado, sliced AND diced

Sea salt


Corn tortilla chips


In a large non reactive bowl ( I use stainless steel), Mix all seafood, juices, veggies, and seasonings.  Mix well and make sure there is enough liquid in the bowl to cover all of the seafood.  If it isn’t covered, you’ll get uncooked seafood so if this is the case add some more citrus of your choice.  Mix well and cover with plastic wrap.  Refrigerate and stir every hour for about 4 hours.  The citrus will “cook” the seafood.  When ready to serve, wet the rim of a glass with the lemon or lime and dip the rim in the sea salt. I just pour some salt on a plate and twist the glass around in the salt until well coated.  Fill the glass with some ceviche, top with a bit of diced avocado and fresh chopped cilantro,  garnish with lime/ lemon/avocado wedges.  Serve along side with some tortilla chips and a cold glass of chardonnay and you are good to go!!!


Shrimp Linguine in a Yellow Curry Sauce

Shrimp Linguine in a Yellow Curry Sauce

Shrimp Linguine in a Yellow Curry Sauce

Shrimp Linguine in a Yellow Curry Sauce

 Curry, Curry, Curry!!!  Curry has got to be one of my most favorite flavors on the planet.  We especially like the yellow curry as well as the red curry.  I can’t get curry paste at my local grocery store so when I go to the Asian market I pick up a few cans of every kind. I try to keep the small cans on hand at all times, as well as the small cans of coconut milk.  I will say I have found myself out of coconut milk and substituted sour cream instead.  If you have all of the ingredients on hand, curries are so easy to throw together at the last minute.  You can make it as hot or as mild as you want by adding more or less curry paste.

 Ingredients list:

1 –  package of dried linguine cooked according to package directions

2 – pounds of 41/50  shrimp.  I keep a 2 lb. bag of flash frozen in my freezer.  Fresh is better but a quick weekday pinch…This is your guy!

1/4 cup extra virgin olive oil

1 –  large onion, coarse chopped

1 – large red bell pepper, coarse chopped

1 – TBS fresh ginger grated

2 – 28 ounce cans whole tomatoes, hand crushed, liquid reserved

2 – heaping TBS minced garlic

1/2 – cup white wine

2 1/2 to 3 – cups of the liquid from the tomatoes

1 –  small can yellow curry paste, .114grams (Mae Ploy)

1 – tsp. kosher salt

1 – tsp. coarse ground black pepper

Juice of 2 limes

2 low sodium chicken bouillon cubes

1 –  5.6 ounce can coconut milk

1/4 cup chopped fresh cilantro

1/4 cup chopped fresh thai basil


In a large sauce pan, heat the olive oil over high heat.  When the oil is hot,  add in the onions and peppers.  Adjust the heat to medium-high and continue to sauté.  This takes about six minutes.  When the pieces are cut large it takes longer to sauté.  Turn the heat back up to high.  Add the garlic.  Give it a good stir for about 35 seconds and add the white wine.  Continue cooking for about 35 to 40 seconds more.  Add the tomatoes.  Stir well.  Reduce the heat to medium while adding the seasonings.  Add in the salt and pepper, tomato liquid,  juice of the limes, curry paste, bouillon cubes, and coconut milk.  Bring the heat back up to a slow boil.  Reduce the heat to medium.  At in the shrimp and cook until shrimp are done.  This takes about 10 minutes.  Stir in the fresh cilantro and Thai basil.  Serve over the hot linguine.

Incredible Pasta Salad

Incredible Pasta Salad

Incredible Pasta Salad

Incredible Pasta Salad 

 This pasta salad just can’t be beat!  Years ago, we had a little yogurt shop in town that also sold some lunch items.  They had the best pasta salad in the world!  At the time…I must not have known enough about cooking to try and create it at home.  I searched cook book after cook book trying to come up with something similar with no luck.  The little shop ended up changing owners and eventually closed.  That was over 20 years ago.  That pasta salad was so tasty that it’s goodness remained in the back of my mind after all of those years.  As I started to enjoy cooking and creating recipes I decided to take the memory of that salad and create my own kitchen.  Their salad did not have shrimp in it and that is completely optional.  I make this a lot on Fridays during Lent.

 Ingredients list:

1 –  13.25 box of rotini pasta cooked according to package directions

1 – 32 oz. jar of Boscoli olive salad, drained

1 – 14 oz. jar large artichoke hearts, quartered (NOT marinated)

1 – 15 ounce can of pitted black olives, chopped

1 – 10 ounce box of cherry or grape tomatoes, quartered

1 – bunch of green onions, chopped

1/4 cup – fresh basil, chopped

1/4 cup –  fresh parsley, chopped

1 TBS minced garlic

1 –  cup of freshly grated Parmesan cheese

Kosher salt to taste

Freshly ground black pepper to taste

Optional:  2 lbs cooked medium shrimp (recipe below)

Cook the pasta according to the package directions.  Set the pasta aside and allow to cool so that it doesn’t melt your Parmesan cheese.   Mix all ingredients in a large bowl.  Refrigerate until ready to serve.


Recipe for the shrimp:

Preheat oven to 375 degrees.  Line a baking sheet with aluminum foil.  Evenly spread the shrimp on the baking sheet.  Spray the shrimp with olive oil no stick.  Season the shrimp with salt, pepper, and a slight sprinkle of red pepper flakes.  When the oven is ready, cook the shrimp for exactly 10 minutes.  Let them cool and add them to the pasta salad.

Seafood & Artichoke Stuffed Eggplant

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Seafood & Artichoke stuffed Eggplant

Seafood & Artichoke stuffed Eggplant

Seafood & Artichoke Stuffed Eggplant

 What can I say… I love eggplant, I love shrimp and crab meat, and I love artichokes!  End of story… Oh!!!… and for the most part… I don’t eat a lot of carbs.  Here is a savory and rich tasting recipe that meets all of the above!  This recipe is absolutely delicious and I really can’t see a lot of fat… other than good fat.

Ingredients List:

3 – medium/large eggplant

olive oil spray

kosher salt

1/2 cup olive oil

1 large onion, chopped

4 – stalks celery, chopped

1 – whole pod of garlic, minced

1/2 cup white wine

1 tsp kosher salt

1 tsp coarse ground black pepper

1 tsp onion powder

1 tsp garlic powder

1 tsp dried thyme

1 tsp dried oregano

1 tsp dries basil

pinch of red pepper flakes

2 – 14 ounce cans whole artichoke hearts (5 – 7 per can), quartered


Juice of a lemon

1/2 cup chopped green onions

1 lb fresh (not frozen) lump crabmeat, pick through at least twice for shells

1/2  cup chopped fresh parsley (save a couple a TBS for garnish)

1 1/2 cups grated fresh parmesan cheese separated into 1 cup and 1/2 cup

sprinkle of cayenne pepper

Preheat oven to 425 degrees.   Cover a baking sheet with aluminum foil (this makes for an easier clean up).  Cut eggplant in half lengthwise and place on the baking sheet.  Score the “flesh” of the eggplant diagonally in both directions.  Spray each, cut side up, generously with olive oil spray and lightly sprinkle with kosher salt.  When oven is preheated, place eggplant in the oven and roast for 30 minutes.  Let cool for about 10 – 15 minutes.  When cooled, scoop out the flesh into a bowl.  Set aside until ready to use.  Reserve the shells of the eggplant until ready to use, as well.

Reduce your oven to heat at 325 degrees.  In a large skillet, heat 1/2 cup olive oil over high heat.  Add onions and celery.  Saute until onions are golden, 5 – 7 minutes.  Add the 2 TBS garlic, stir it in and let it saute about 45 seconds, stirring consistantly so that garlic doesn’t burn.  Pour in the white wine and let this go for about a minute, stirring for about another minute.  Add in the reserved eggplant.  Reduce the heat to low while you add in all of the seasonings.  Add in the salt, pepper, onion powder, garlic powder, thyme, oregano, basil, and pepper flakes.  Get this all mixed up really good.  Bring your heat up to medium.  Add in the shrimp and cook on medium until the shrimp are cooked, about 20 minutes.  Fold in the artichoke hearts and lemon juice.  Add in the green onions, crabmeat, and parsley.  Let everything heat thoroughly for about 5 minutes.  Fold in 1 cup of the parmesan cheese, just making sure it is all mixed very well.  Fill each of the reserved eggplant shells with the shrimp mixture (i just left mine on the baking sheet that I originally roasted them in).  I had a fair amount of the filling left over so going to have to come up with a way to use this.  Although, some of my eggplant were smallish so I think if you use the larger eggplant, you will use all of your mixture.   Top with the remaining 1/2 cup of parmesan cheese.  Place in the 325 degree oven for 10 minutes.  Garnish with the extra chopped parsley!!!


Serve and Enjoy!!!!