EASY Tuna Ceviche

Ceviche is typically made with raw seafood and is refrigerated in lime or lemon juice to "cook" the fish with the acidity, but my version of ceviche I use canned tuna and I adding celery to give it that extra crunch! Eat your ceviche with tortilla chips or plantain chips.

Ingredients:

2 cans of solid white tuna, drained and chopped

2 medium sized tomatoes, diced

1/2 of a medium sized onion, diced

1/2 a stalk of celery, finely chopped

1 jalapeno, finely chopped and seeded

1 garlic clove, minced

juice from 2 lemons

a small handful of fresh cilantro, chopped

pinch of salt and pepper

Directions:

1. To a blender add in tomatoes, onion, and jalapeno, blend to desired consistency.**

2. Mix all ingredients together, cover, and refrigerate for 20 minutes. (This really brings out all of the flavors.)

Serve with tortilla chips or plantain chips

** If you want a chunky ceviche skip the blending step and mix all the ingredients together**

Teriyaki Salmon

Here is the perfect meal when you need a quick and healthy dinner for your family.

Ingredients:

1 lb salmon 

1/2 cup teriyaki sauce

4 green onions, chopped

4 garlic cloves, minced

1 tablespoon olive oil
1/2 teaspoon toasted sesame seeds

Directions: Preheat oven to 375 degrees F.

1. Line a baking dish with foil, place salmon skin side down and rub it will oil all over.

2. Pour teriyaki on salmon scatter garlic and onions over the salmon and sprinkle on sesame seeds.

3. Bake for about 25 minutes, it's done when it flakes when a fork is inserted and turned.

Serve with steamed white rice and steamed vegetables.

Garlic Lime Shrimp

Grilling shrimp is my favorite way to eat it. The smoke really adds character to the dish.

Ingredients:

10 large shrimp, deveined and peeled with tails left on

3 garlic cloves, minced

1 tablespoon Rebecca's 8 spice blend 

1/2 teaspoon sugar

2 tablespoons vegetable oil

juice from 1 lime
salt to taste

wooden skewers soaked in water for at least 30 minutes

Directions:
1. To a freezer ziplock bag add garlic, spice, salt, sugar and vegetable oil and shrimp; close bag and move around to coat completely. Refrigerate for 15 minutes to 1 hour.

2. skewer shrimp and squeeze lime juice over them, grease the grill grate and lay down skewers on the grill and cover. Check back frequently, they cook up very fast. Turn to cook the other side, they turn pink and curl when they are completely cooked.