And the winner is...

Shrimp Ceviché
3 lb. uncooked shrimp, cleaned
6 limes, juiced
4 lemons, juiced
3 sour oranges, juiced
3 avocados, chopped
4 large tomatoes, seeded and diced
1 cup cilantro leaves, chopped
1 whole Serrano Chile, seeded and finely chopped
1 red onion, diced
1 garlic clove, minced
salt and pepper to taste

Simply lay shrimp out in a 9x11 glass baking dish and pour your fruit juices over shrimp. Refrigerate for 3 hours. The juices will "cook" the shrimp to perfection.

When nearly 3 hours has passed, combine all the other ingredients in a large bowl.

Refrigerate for one hour more or longer. Enjoy with tortilla chips or as a topper for grilled fish! Sometimes, I add fish, conch or calamari to this. Yum.

Again, would love feedback from anyone who actually makes this.

Salmon marinade

Ok, here is the marinade I made for the salmon, I let it marinade for about 3 hours and then grilled it.

1/2 c. brown sugar
1/2 c. good quality soy sauce
1/2 c. olive oil
1/4 c. water
garlic powder & onion powder
juice & zest of 1 lime

Mix it all together and pour it over the fish.
Enjoy and let me know if you try it and how you like it.
I would love to hear some feedback.

Working on...

I am currently working on the Dish brochure, pricelist and more.
Plus a booklet (pdf) of the health benefits of being vegan, which I will send out when done to people that request a copy.
And of course, there are the recipes I am working on... I am doing mostly vegan and vegetarian recipes but there will be some for the carnivores in your family, trust me, I still have some in mine as well.

Recipes

Here is a collection of recipes I think you will love. I know I do.

Creating lunch in the kitchen today.

So, Bill was out mowing the lawn, the sun is out and we have a nice breeze. What to make for lunch? Well, since Bill is still "flirting" with being a vegetarian, I decided to treat him to a healthy meat meal.
I made Chile Lime Chicken Wraps.
I lightly coated the chicken tenderloins with a mix of wheat flour, onion powder, garlic powder, salt, pepper, Old Bay Seasoning and some Chile lime seasoning.
I cooked them on the stove top with a little bit of olive oil.
While that was cooking, I wanted to make a nice sauce to go with the chicken, but the sauce turned into something so much more.
I started with the cabbage, thinly sliced some onions, added mayo and a tbsp. of sour cream, then I chopped up lots of cilantro that I picked from the garden, and the juice of one lime. Then I added a little vinegar. Then I wanted to mix it up a bit. I grabbed the black beans, sweet corn and avocado, mixed that all in and a little pepper and a little more of that Chile lime seasoning. Viola! Deeelish.
Try your own version of coleslaw. I have a great recipe for a shrimp coleslaw as well. :)

Ah, beginnings...

So, I have been told time and time again over the last 10 years, "You should be catering!" But everyone hears that from family and friends. Well, I finally have decided I am going to do it. I am going to start small. Start with friends and family events and see what happens. I have a few people that are doing a major grassroots push... but they just love my food. I have my first event on July 7th. 12 people. But hey, it's a start. I will post up the menu and then a survey to choose the recipe you would like me to post. So, wish me luck.
~Here's to yummy eating. :D