Mexican Style Ceviche

Mexican style Ceviche
Don't you dare to go through the summer with out trying this refreshing Mexican Style Ceviche recipe by Chef Michelle Bernstein. It's simple, healthy and delicious!
Author:
Cuisine: Latin
Recipe type: Appetizer
Serves: 5
Prep time: 
Cook time: 
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Ingredients
  • 1 pound fresh white fish like snapper, grouper or corvina
  • 1 tablespoon kosher salt
  • Juice of 3 limes
  • ½ Serrano pepper, sliced thin with a mandolin
  • 3 tablespoons olive oil
  • 8 cloves of garlic, sliced paper thin with a mandolin
  • 1 beefsteak tomato, cut into julienne strips
  • ¼ red onion, julienne fine
  • ¼ cup cilantro with stems, rough chopped
  • 2 avocados, peeled and diced
  • *Serve with tortilla chips
Preparation
  1. Cut the fish in ¼ - ½ inch pieces and place in a medium size bowl. Add the salt and mix. Add the lime juice and Serrano pepper into the fish, place in a cooler.
  2. Heat the oil in a sauté pan on medium heat, add the garlic shaking the pan until golden brown, immediately remove the garlic from the pan onto a paper towel and allow the garlic and oil to cool to room temperature.
  3. Remove the ceviche from the cooler. Mix in the tomato, onion, cilantro, 1 tablespoon of the cooled oil and the garlic chips. Season to taste with salt if necessary. Top with diced avocado and serve with tortilla chips.

Salsa Verde

Salsa Verde
If you like Mexican cuisine, you will love this Salsa Verde recipe!. This green sauce is frequently used as a dip for tortilla chips and served with tacos, grilled pork, grilled meats and even fish!
Author:
Cuisine: Mexican
Recipe type: Salsa
Serves: 5
Prep time: 
Total time: 
Ingredients
  • ¼ cup distilled white vinegar
  • 2 jalapenos or 1 serrano chile, roughly chopped (seeds too, if you can take the heat)
  • 4 whole garlic cloves, peeled
  • 4 dried bay leaves, crumbled
  • ½ cup chopped fresh flat-leaf parsley leaves
  • ½ cup chopped fresh cilantro
  • ¼ cup chopped fresh oregano
  • 1 cup olive oil
  • Salt and freshly ground black pepper
Preparation
  1. Combine the vinegar, jalapenos, garlic and bay leaves in the blender jar and puree until smooth. Strain through a fine-mesh sieve into a bowl or a Molcajete. Stir in the herbs. Pour the olive oil in slowly and steadily, whisking the whole time. Season with salt and pepper to taste.

Clams with Salsa Verde

Clams with Salsa Verde
Chef Aarón Sánchez shares with us this delicious dish prepared with manila clams and the traditional "Salsa Verde" made with jalapenos and chile serrano that will spice up your taste buds!
Author:
Cuisine: Mexican
Recipe type: Appetiser
Serves: 3
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Ingredients
  • 1 tablespoon olive oil
  • 4 garlic cloves, thinly sliced
  • 1 pound Manila clams or cockles, scrubbed
  • ½ cup dry white wine
  • 1 cup bottle clam juice or fish stock (homemade or store-bought)
  • ¼ cup Salsa Verde
  • Salt and freshly ground black pepper
  • Grilled sliced crusty bread, for serving
  • SALSA VERDE (Makes 2 cups)
  • ¼ cup distilled white vinegar
  • 2 jalapenos or 1 serrano chile, roughly chopped (seeds too, if you can take the heat)
  • 4 whole garlic cloves, peeled
  • 4 dried bay leaves, crumbled
  • ½ cup chopped fresh flat-leaf parsley leaves
  • ½ cup chopped fresh cilantro
  • ¼ cup chopped fresh oregano
  • 1 cup olive oil
  • Salt and freshly ground black pepper
Preparation
  1. Combine the olive oil and garlic in a sauté pan. Put the pan over medium heat and cook, stirring often, until the garlic is golden brown, about 5 minutes. Be careful not to burn the garlic.
  2. Add the clams and cook for 2 minutes. Add the wine and clam juice, shake the pan gently to combine the juices and cover. After 3 minutes, remove the lid and gently stir in the Salsa Verde until it’s mixed in thoroughly with the clams and the liquid. Cover again and cook until the clams have opened, about 3 more minutes. Discard any that haven’t opened after 5 minutes.
  3. Season with salt and pepper to taste.Serve in bowls with grilled bread.
  4. SALSA VERDE
  5. Combine the vinegar, jalapenos, garlic and bay leaves in the blender jar and puree until smooth. Strain through a fine-mesh sieve into a bowl. Stir in the herbs. Pour the olive oil in slowly and steadily, whisking the whole time. Season with salt and pepper to taste.

Pollo Borracho

Pollo Borracho
Borracho means drunk. Having said that, get ready to drunken your pollo with white wine and tequila! This delicious recipe from our Chef Aarón Sánchez will definitely make your taste buds feel alive!
Author:
Cuisine: Mexican
Recipe type: Main Dish
Serves: 5
Prep time: 
Cook time: 
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Ingredients
  • 1 (4-pound) frying chicken, cut into 8 pieces
  • 1 teaspoon dried Mexican oregano
  • ½ cup extra-virgin olive oil
  • 1 large onion, sliced thickly
  • 3 cloves garlic
  • 1 bay leaf
  • ½ cup dry white wine
  • ½ cup tequila
  • 1 cup Spanish olives, drained
Preparation
  1. Preheat oven to 375°F.
  2. Season chicken with salt, pepper, and oregano. In the jumbo cooker, heat olive oil and brown chicken pieces on all sides. Remove chicken from pan and set aside.
  3. Reduce heat, add onion and garlic, and cook for 5 minutes. Add the bay leaves, wine, tequila, and olives. Return chicken to the pan, cover, and cook in the oven until tender and browned, about 40 to 45 minutes. Remove and serve.

Caribbean Chicken Soup

Caribbean Chicken Soup
Chilly outside? Defeat the winter with this healthy bone-warming soup from our Celebrity Chef Michelle Bernstein. Get your IMUSA Caldero ready and start cooking!
Author:
Cuisine: Caribbean
Recipe type: Soup
Serves: 5
Prep time: 
Cook time: 
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Ingredients
  • 2 tablespoons olive oil
  • 1 yellow onion, peeled and chopped
  • 5 garlic cloves, chopped fine
  • 2 green tomatoes (if available), chopped
  • 1 green pepper, cored, seeded, chopped
  • 1 whole chicken, cut in 8 pieces
  • 12 cups chicken broth
  • 2 green plantains, peeled and cut in chunks
  • 1 yuca, peeled and cut in chunks
  • 3 ears of corn, cut in 3 pieces
  • 1 pumpkin or squash, peeled, cut in chunks
  • 1 chayote, cut in ½ inch chunks
  • Pinch of saffron
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup cilantro, chopped
  • ½ teaspoon Serrano pepper, chopped fine
  • Juice of 1 lime
Preparation
  1. Place the oil in a caldero and heat on medium-low. Add the onions, garlic and tomatoes and cook until the onions are soft, about 10 minutes. Add the green pepper, chicken, chicken broth or water and season with salt and pepper. Raise the heat to high, bring the broth to a boil then lower the heat to a simmer and cook for 30 minutes.
  2. Add the plantains, yuca, corn, pumpkin, chayote and saffron, and simmer for 30 more minutes. Remove the chicken and set aside to cool. Pour about 2 cups of the soup, with vegetables, the cilantro and the chili into a blender and puree then pour back into the pot of soup. Shred the chicken, discard the bones and add the meat back into the soup. Heat through and add the lime juice just before serving.