Imported Traditions Sharp Creations Naturally Delicious
"Summer Ceviche"
Prepare 5 min, 6 hours of chilling time
Cook no cooking required
Serves 4
Ing:
1Lb (450gr) of Salmon, Red Snapper or Sole Fillets skinned and cut into small stripes or slices
Juice of 3 limes
1L of our famous SALSA
1 Tbsp Extra Virgin Olive Oil
2Tbsp Valentina Hot Sauce
1 Avocado, cubed (optional)
Salt & Pepper
Garnish: 1 lime cut into wedges
Serving Suggestions: Ceviche Tostadas
Method:
Place the fish in a non-metallic dish and pour over the lime juice, let it chill in the fridge for about 6 hours. Stir occasionally to ensure that the fish is well coated in the marinade, it is ready when the fish turns opaque.
Remove from the fridge and drain completely, season with salt and pepper.
In a separate large container empty the 1L Salsa, add the olive oil, the Valentina Hot Sauce (if you want to make it hotter just add more sauce) and the optional avocado. take the seasoned fish and mix it all together gently.
You can serve it in a large bowl and place it on your table or serve each person a portion. Place the tostadas readily available to layer some Ceviche on top.
"Chicken, Avocado & Chipotle Soup"
This soup evolved from food stalls that line the streets of Tlalpan, a
suburb of Mexico City, there are many varieties to what is sometimes
called "Caldo Tlalpeño", this being one of the easiest and fastest to
prepare. Enjoy!
Prepare 10 min.
Cook 5 min.
Serves 4
Ing:
6 1/2 cups chicken stock
2-3 garlic cloves, very finely chopped
1-2 dried chipotle chilies, cut into thin strips
1 avocado
lime juice
3-5 scallions, thinly sliced
12-14oz (350-400gr) cooked chicken breast, cut into shreds or thin
strips
2 Tbsp chopped fresh cilantro
Garnish: 1 lime cut into wedges, thin tortilla chip strips (will be
available at the store this month)
Method:
Pour the stock into a large, heavy-bottom pan with the garlic and
chillies and bring to a boil.
Meanwhile cut the avocado in half lengthwise and twist the 2 halves in
opposite directions to separate. Stab the pit with the point of a
sharp knife and lift out. Carefully peel off the skin, dice the
flesh, and toss in the lime juice to prevent discoloration.
Arrange the scallions, chicken, avocado (lime juice too) and cilantro
in the base of 4 soup bowls or in a large serving bowl.
Ladle hot stock over and serve with lime wedges and a handful of
tortilla chip strips.
Traditional Mexican Corn on the Cob “Elotes”
Prepare 20min to cook the corn, 5min to prepare
Cook no cooking required
Serves 6
Ing:
6 fresh Corn on the Cob
3 Pairs of chopsticks
300ml Crema
125ml Mayo (you can substitute with your Chipotle Mayo to give them a little umph!)
300gr Cotija Cheese (grated)
1 Bottle of Tajìn® Powder Salsa
Method:
The best way to cook corn for this, is to boil it, however if you are having a BBQ and you want to include it to your menu, you can wrap the cobs in aluminum foil and grill them.
Once coked, remove them from the boiling water, or the foil. Insert one chopstick into each of the cobs, you will now have an easy way to handle your cob as you spread it. Set them aside.
In a bowl, mix the Crema and the Mayo. Make sure you have the other ingredients ready to use as well and close by.
Using a spatula spread one cob at a time with the Cream and Mayo mixture, sprinkle the cheese and Tajìn® Powder Salsa (use to taste, depending on your heat tolerance)
Gourmet Tequi-Lime Salmon with Mango Salsa
Prepare 15 min,1-2 hours to marinate fish
Cooking time 4-5 minutes each fillet
Serves 4
Ing:
4-5oz. Salmon Filets (can be substituted with Halibut)
1/2 cup Tequi-Lime® Gourmet Sauce
1 Fresh Mango
1L of our Famous SALSA
1Tbsp Olive Oil
Salt & Pepper to taste
Serving Suggestions: White Rice Pilaf or Roasted Potatoes.
Method:
Place the filets in a deep container and pour over the 1/2 cup of Tequi-Lime® Gourmet Sauce
and place in the fridge for 1-2 hours (the longer the stronger the flavour will be).
About 20 minutes before starting to grill your fish take your mango, peel it and cube it. In a bowl pour the Salsa, the Olive Oil and the mango, add salt & pepper to taste, mix well. Keep it at room temperature.
When ready to cook, make sure your pan is on high heat and take your fillets (discard marinade) and sprinkle with a little bit of salt & pepper and place them SKIN UP on the pan, add a bit more Tequi-Lime® Gourmet Sauce and cook for about 4 minutes, flip over and finish grilling, remember not to overcook your fish, salmon should always be served medium-rare.
Serve with roasted potatoes or rice pilaf and top your fish with the Mango Salsa.