Tilapia and Shrimp Ceviche

This Central and South American delight is really delicious and quick to make. I always order it at restaurants but recently just made it myself for the first time, then made it several more times after that.

Ingredients:

Tilapia filets (I used the 6-pack of frozen filets)

shrimp (I used about half a pack of frozen shrimp)

juice of 2 limes

juice of 1 lemon

1 red bell pepper

1 red onion

chopped green onions

1/4-1/2 bunch chopped cilantro

black pepper

salt

1/4-1/2 hot pepper or some dried red pepper flakes

If your seafood is frozen, defrost first. Chop up all seafood and place into large bowl. Squeeze the juice of 2 limes and 1 lemon over the fish and mix to coat. Then chop up all vegetables and add in. Add in all spices. Stir, cover and let sit in refrigerator for about 15-20 minutes until fish is white or opaque. Serve and enjoy.

Tuna Cakes

These are so easy, fast and inexpensive to make. Perfect for a weeknight or quick meal. Compare to a crab cake, but much less expensive and just as delicious. And you can really add in whatever you want. This is usually how I make them.

Quick Ingredient Checklist:

• 3 eggs
• 2 cans of tuna, drained
  
• about 1/2-1 cup gluten-free breadcrumbs (or regular for non-Celiacs) (to make your own breadcrumbs: gf bread crumbled fine, black pepper, garlic powder, onion powder, parsley flakes, Italian seasoning)
  
• garlic powder, onion powder, paprika, black pepper, salt
  
• just a few spinach leaves (optional)
• chopped hot pepper (optional) or a pinch or two of cayenne pepper
  
• parmesan cheese (optional)
  

In a bowl, mix the tuna and eggs until tuna is chopped small and eggs are thoroughly mixed. Mix in the breadcrumbs, spices, spinach, hot pepper or cayenne pepper and parmesan cheese and anything else you wanna throw in to try! If mixture is still too wet, add in more dry ingredients. Form the mixture into pancake shapes. In a frying pan on medium temperature with a little bit of oil lining bottom, fry one cake at a time a few minutes on each side until browned. And that's it!

Shrimp and Scallops with Mango Salsa and Coconut Rice

Mmmm this one I believe was called "Heaven in a Bowl" or at least that's what we named it at the moment. 

We sauteed shrimp and scallops on low heat in some butter and salt and pepper for 3-5 minutes (until they were white throughout), topped it with our mango salsa (2 chopped mangos, 1/2 red onion, 1 avocado, 1/2-1 red bell pepper, 1 jalapeno (if you can't handle the heat, leave out or use half) and a bunch of cilantro coated with lime juice (juice of 1 lime) over coconut rice (cooked about 1 cup of rice (jasmine, basmati, whatever you have on hand) with 1 1/2 cups of water and 1 can of coconut milk, chopped onions and garlic).... YUM