Posts Tagged ‘pineapple’

Ceviche is a popular dish in Central and South America and is gaining popularity in The United States. It is certainly one of my favorite dishes. In a ceviche, cubes of fresh, raw fish are marinated in citrus juice, which denatures the surface proteins as cooking would. I designed my recipe based on my dad’s nostalgic description of the dish he had in Costa Rica. My ceviche has a subtle sweetness from a bit of sugar and a splash of gingerale, which balances the tart lime. Avacados and corn are classic pairings, but I also added juicy  costa rican pineapple, cherry tomatoes, and edamame.


  • Fresh Marlin and Tilapia, cubed
  • Ripe Avocado, chopped
  • Pineapple, diced
  • Frozen Peas, thawed
  • Cherry Tomatoes, halved
  • Corn (frozen or fresh)
  • Red Onion, diced
  • Canned Chickpeas


  • Lime Juice, be generous
  • Ginger Ale, a splash
  • Fresh Garlic, minced
  • Jalopeño, minced
  • Salt and Pepper, don’t skimp
  • GOYA Cilantro Cooking Base
  • Sugar, a hint


  1. Prepare marinade and pour over ingredients in a shallow dish. There needs to be enough liquid to almost cover the fish. Refrigerate covered for about 1 hour, carefully folding every 15 minutes. Serve alone or with tortilla chips.


  1. The fresher the fish, the safer and tastier the ceviche.
  2. Be sure to use enough lime juice than you think or you’ll be eating sashimi, not ceviche
  3. Cut your ceviche pieces all the same size.
  4. Ripe avocados should be tender to the touch. Next, break off the stubby stem. If it’s green, it’s fresh.
  5. Slice lengthwise all around the avocado and twist to open. Take a careful wack with the chef’s knife and twist to dislodge the pit.


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I made this sauce as a glaze for a meatloaf. Yes, I know I write a lot about them. My mom makes a great meatloaf with duck sauce on top. Always build on old recipes and take them in new directions, even if they are delicious.

1. I started with Duck sauce (3/10). Good classic glaze, but not multi-dimensional.

2. Duck sauce is sweet, so something tangy may provide an appealing contrast: Dash of Apple cider vinegar

3. So far, we’ve stimulated the sweet and sour region of the mouth. For salty, I added ketchup (2/10) (Yes I know there’s lots of sugar too)

4. These are three strong flavors on the palate. Sometimes, a subtle, deep flavor can act as a backdrop for a dish, linking its elements: Molasses (2/10). It also gave the sauce a nice color.

5. What about texture? I added some canned crushed pineapple (2/10) and pineapple chunks. The acid adds brightness to the sauce and a pretty appearance.

6. Some things have no reason. We bought creamed coconut (1/10) for some drinks and had extra. I’ve been wanting to use it in some dish, yet realized that it could make the sauce really good or, possibly, a complete disaster.

The sauce turned out great. It was sweet, but not treacly (disgustingly sweet). The molasses gave it a pleasantly caramelized and roasted flavor. However, the pièce de résistance was the coconut flavor. I don’t know why, but I think the flavor and aroma is so fresh tasting.  Try the sauce and see if you can describe why the coconut makes it. I would put this on chicken, meatloaf, and maybe ribs. It would make a good dipping sauce too.

My only regret about the sauce was not making enough. Oh yeah, and not measuring my ingredients!

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