Hispanic Heritage Month September 15-October 15

 

In the coastal Caribbean and Pacific Colombia, it is common to find corn in the ceviche. This shrimp ceviche is extremely easy to prepare and can be made ahead of time, (a day before), for the flavors to blend.

Serves 6-8

Ingredients

  • 2 LBS cooked shrimp, cleaned and deveined
  • 1 lb. of grape tomatoes, quartered 1/4 cup, (half small onion) thinly sliced red onion
  • 1 corn, shucked
  • 1/4 cup ketchup
  • 1/3 cup of lime juice
  • 1 TBSP hot sauce
  • 1/3 cup cilantro, chopped Salt & Pepper to taste

*To remove the bitter taste from the onion, submerge in cold, salted water, for at least 20 minutes.

Directions

  1. In a pot of boiling water, add shrimp until itbegins to change color.  About a minute or so.  Drain and place in a cold bowl of water until it cools off.  Drain water.
  2. Add chopped tomatoes, onions, corn, ketchup, lime juice, hot sauce, cilantro, salt and pepper.
  3. Taste and adjust seasoning if needed.
  4. Refrigerate and allow to cool down for at leastan hour.
  5. Serve in martini cups and top with popcornseeds.

*To remove the bitter taste from the onion, submerge in cold, salted water, for at least 20 minutes.

Recipe by Claudia's Mesa

This delicious bread is loved by Brazilians, Colombians, Panamanians, and Venezuelans. The key ingredient is tapioca flour made from the starchy part of the yuca plant. Notice that we spell yuca with one C. Two C’s or yucca, is a cactus plant.

Makes 20-25 rolls

Ingredients

  • 2 1/2 cups yuca starch or tapioca starch/flour
  • 4 cups queso fresco or shredded mozzarella
  • 1 tsp baking powder
  • Pinch of salt
  • 1 stick butter, room temperature, cut into 8 pieces
  • 2 large eggs at room temperature 1-2 tsp of cold water, if needed

Directions

  1. Preheat the oven to 425. Line a cookie sheet with parchment paper.
  2. Combine the yuca flour, cheese, baking powder, and salt in a food processor, and blend.
  3. Add eggs slowly while the motor is running.
  4. Remove the mixture from the food processor. If it feels too dry, add a teaspoon of cold water.
  5. Shape into 20-25 golf-size balls and place them on a cookie sheet.
  6. Bake for 15-20 minutes. Check often.
  7. Remove from heat and enjoy.

You may want to drizzle a bit of honey over them for an added sweet, healthy kick.

Recipe by Claudia's Mesa

For the Chicken

  • 3 lbs chicken thighs
  • 3 tablespoons olive oil
  • 1 envelope sazon seasoning
  • 2 tablespoons smokey paprika
  • 2 tablespoon fresh oregano
  • 2 tablespoons vinegar
  1. Cut chicken into bite-sized pieces.
  2. Mix oil, vinegar, and spices together and marinate the chicken for two hours.
  3. Soak skewers for at least 30 minutes.
  4. Skewer chicken and grill until slightly charred and 165F.
  5. Brush with chimichurri.
  6. Serve additional chimichurri on the side.

For the Chimichurri

  • 3 garlic cloves
  • 3 tablespoons red wine vinegar
  • 2 tablespoons oregano
  • 1⁄2 cup chopped parsley
  • 1⁄2 cup good olive oil
  • Salt and pepper to taste
  1. Chop fine parsley and garlic cloves.
  2. Mix in remaining ingredients.
  3. Let sit for about an hour to let flavors meld together.