For the last week, the temperature has wavered between 105° and 110° and it’s way too hot to eat heavy meals. Tonight I prepared a light, refreshing dinner featuring raw marinated fish on pre-made tostada shells.
To prepare this dish properly, be sure to purchase high-quality sushi-grade fish.
- 1/2 pound sushi-grade tuna, mahi mahi, or yellowtail; sliced very thin
- 1/3 cup fresh lime juice
- 1 Tbsp extra-virgin olive oil
- ½ white onion, minced
- 1 large jalapeño, minced
- handful of cilantro, minced
- 2 Roma tomatoes, chopped
- 1 tsp sea salt
- Tostada shells
- 2 avocados, mashed
- 1 Tbsp fresh lime juice
- romaine lettuce, chopped
In a glass bowl, combine sliced fish and fresh lime juice; cover and refrigerate 20 minutes. Add in next 6 ingredients and chill for 10 minutes.
To prepare tostadas: Add 1 Tbsp fresh lime juice to mashed avocados; season with sea salt. Spread avocados in a thin layer atop tostada shells. Top with romaine lettuce and ceviche. Serve immediately.
My family loves mashed potatoes, but because I don’t like cooking (or eating) the same thing over and over, I try to vary the flavors or presentation while still offering my family the comfort food they love.
These dressed-up mashed potatoes are perfect as a side dish for company or as a meal on their own on meatless nights.
My husband had thirds.
- 5-6 large Yukon Gold potatoes, peeled, washed, and quartered
- ⅓ cup milk
- 1/3 cup butter + 1 Tbsp butter
- 1 tsp sea salt
- 1/4 cup grated Parmesan cheese + 1 Tbsp Parmesan cheese
- 1 cup grated cheddar cheese
- 1 Tbsp chopped parsley
Boil potatoes and drain. Transfer to large bowl. Preheat oven to 350°; grease large glass pie pan (do not use a metal one).
Add milk, 1/3 cup butter, salt, and 1/3 cup Parmesan cheese to hot potatoes. Mash until smooth. Transfer half the mashed potatoes to the prepared pie pan; place cheddar cheese on top of potatoes, and then cover with remaining mashed potatoes.
Divide 1 Tbsp butter into small pieces and place atop mashed potatoes; sprinkle with remaining Parmesan cheese and parsley.
Bake uncovered for 30 minutes or until lightly browned. Serve hot.