Tag Archives: limes

Ceviche

ceviche

Ceviche is one of those recipes that sounds exotic, but has actually been around for a long time. Generally accepted as South American in nature, it has a fair amount of popularity from Mexico on south. What this means is that there are as many variations of ceviche as there is seafood variation.

It also may be one of my favrorite ways to use limes in a recipe (although key lime pies are still a close second). I find the idea of cooking without heat to be immensely satisfying and makes for good conversation whilst serving.

  • 1/2 lb bay scallops
  • 1/2 lb ahi tuna, cut into 1/8″ bits
  • 1/2 lb shrimp, peeled and cut
  • 1 medium red onion
  • 4 Tbl cilantro, chopped
  • 3/4 cup scallions, chopped
  • 1 tomato, fresh
  • zest from one lime
  • Juice from 4 limes

In a large glass bowl, combine the scallops, shrimp and tuna. Add the onion, cilantro, scallions and tomato. Mix well.

Juice the limes and pour said juice over the seafood mixture. Cover with plastic wrap, refrigerate and allow to sit for 6 to 12 hours.

tags technorati : recipes seafood ceviche


Coconut Lime Bars

We currently have two guests in our home, Shelly’s daughters aged 16 and 14. While neither are what one would call “picky eaters”, they both know what they like and are somewhat suspicious of what they don’t.

Which is one of the reasons for me sticking to desserts when it comes to researching lime recipes – While I might be able to get them at least poke at a Pork Salad with Chilli Toasted Peanuts and Lime, my odds of pleasing their palates with a pastry bar or two are much better. What can I say, I’m an old softie. And lazy, as I am leaving it up to their mother to feed them vegetables.

I am finding that key lime filling is actually one of the easier items to get right, and it’s a fairly large target to hit. Getting the crust right is a much smaller target to hit. I’ll leave it up to you to see if the crust in this recipe is any good.

  • 1 cup sweetened shredded coconut
  • 1 1/2 cup All-Purpose Flour
  • 1/2 cup powdered sugar
  • 10 tablespoons chilled butter, unsalted and cut into pieces
  • 2 14 oz. cans sweetened condensed milk
  • 6 eggs yolk, from large eggs
  • 1 cup key-lime juice
  • 4 teaspoons key-lime zest

Pre-Heat oven to 350 degrees F.

Spread coconut on a baking sheet and toast until golden brown, 6 to 8 minutes, tossing every 2 minutes. Remove from oven and set aside.

In a medium mixing bowl, combine flour and sugar. Add half the coconut to the mixture. Cut in butter until mixture resembles a coarse meal roughly pea-sized. Pat mixture into a 9-by- 13 inch pan and bake for 20 minutes. Remove from oven and allow to cool.

In a different mixing bowl, beat together egg yolks and condensed milk. Whisk until thick. Slowly add in lime juice and zest.

Pour onto crust, sprinkle with remaining coconut, and bake for 7 minutes.
Cool completely, then chill until ready to serve.

Serves 12

Technorati Tags: recipes, lime, coconut lime bar


Lime Tips

Now that we’ve gotten the basics of citrua out of the way, I’d like to get into the specifics of a few cultivars of the citrus family. Specifically, limes. While there are many varieties of limes, there are two in which most Americans are most familiar – the Key Lime and the Persian Lime.

Key Limes are the little 2 inch limes colored a yellow/green. Persion limes, probably a hybrid between key limes and the citrion, are the color of, well, limes. There are other cultivars out there, but I’m going to focus mostly on these two.

  • Persian Limes are available year round.
  • Key Limes peak season runs from June through August.
  • Persian Limes should be brightly colored and heavy in weight for their weight. They should feel hard when squeezed.
  • Key Limes should be a light greenish-yellow skin and a fine grained skin.
  • Small brown areas, won’t affect flavor.
  • Avoid limes with hard, shriveled skins.
  • Persian limes can be stored in the refrigerator for up to 10 days.
  • Key limes can be stored in the refrigerator for up to 5 days.
  • 6 to 8 limes = 1 lb.
  • 1 medium = 1 1/2 Tablespoons juice.
  • Limes go with bananas, basil, cashews, chicken, chiles, cilantro, coconut, fish, jimaca, lychee, mint, passion fruit, pineapple, pork, seafood, tequlia, or tomato.
  • Wash limes thoroughly if you plan to use the skin.
tags technorati : Food Tips Limes Citrus


Citrus

Citrus fruits have been domesticated by humans since at least 4000 BC.

As opening lines go, the above isn’t really a catchy one, but it is the truth. As I’ve company visiting me this week, catchy will have to take a back seat for a while.

“Citrus” is a common term, covering a vast array for plants in the family Rutaceae. The weird thing is, the citrus you and I know today, probably didn’t exist back in the day. For example – The Navel orange was a bud sport from an orange in Bahia, Brazil, which was introduced into southern California in 1871. In 1913, the pink grapefruit cultivar was discovered. The Blood Orange has come onto the scene only within the past 100 years. The citrus fruits that most of us take for granted are simply decendants of a very few select fruits.

The best information we have indicates that the following were most likely the first citrus fruits that humans had domesticated:

  • Citrus maxima, aka the pummelo (Malaysia)
  • Citrus medica, aka the citron (India)
  • Citrus reticulata, aka the mandarin (China)

I’ll over more of these details soon enough. Over the next few weeks, I’ll be covering and researching the citrus fruits. Recipes and tips and hints and other such stuff will be (ahem) on the menu.

Technorati Tags: Food, Citrus