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!
Recipe type: Appetizer
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
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.
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.
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.
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: Michelle Bernstein
Recipe type: Soup
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
Freshly ground black pepper
1 cup cilantro, chopped
½ teaspoon Serrano pepper, chopped fine
Juice of 1 lime
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.
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.
Empanadas are pastries filled with either meat, seafood, or cheese. This recipe includes Guava paste with cream cheese - a classic Cuban combination. It is sweet and flavorful - perfect for breakfast, dessert, or a sweet snack!!
Author: Imusa Chef Team
Recipe type: Snack, Appetizer, Dessert
Frozen empanada disks 1 Pack
1 package of low fat softened cream cheese 12 Oz.
1 can of guava paste cut into small cubes 16 Oz.
bowl with water
Take each empanada disc and place a piece of your guava paste in the middle, then spoon a teaspoon of cream cheese on top. Fold the empanada in half to create a half moon shape.
Dip your finger in water and wet the rounded side of your half moon. Using a fork, press on the round part to seal in your filling. Continue to do for the rest of your empanadas.
Heat a large PTFE Nonstick saute pan or caldero and add oil to coat the whole pan.
Once heated, add 2 or 3 empanadas, so they fit side by side. Cook on one side until golden brown then flip to do the same on the other. Once the empanada “bubbles” up, place on a platter lined with paper towel to let cool and soak up any excess oil.
Enjoy this delicious and refreshing summer drink! Use your IMUSA citrus press to create this tasty Orange Citrus Martini. Squeeze fresh oranges and lemons to create the citrus flavor. Make sure you make enough for you and your guests!
Tostones, a traditional side dish made of green plantain is also known as "Patacones". There is great debate on the origin of the Tostone, however, you may find them in many Latin American and Caribbean countries. The process is simple and the flavor is delicious - a staple to serve with many of our main dish recipes. Tools needed include: Wood plantain press and a PTFE Nonstick saute pan.
Author: Imusa Chef Team
Recipe type: Lunch, Dinner, Side Dish, Warm Appetizer, Snack
Bring a medium pot of water to a boil.
To peel the plantain, use a sharp knife to remove the ends, then carefully slice the peel lengthwise, 3 or 4 times all around, without piercing through to the “meat” of the plantain. Remove the peel with your hands. Cut the plantain into 1½-inch pieces. One large plantain yields about 6 tostones.
Cook the plantain in the boiling water 15-20 minutes, or until they are cooked through. You can check for doneness by carefully piercing a toothpick through to the center – if it slides in easily, the plantains are cooked. Transfer the plantains to a paper towel to dry.
Heat 1 tablespoon of olive oil in a large IMUSA NON-STICK SAUTE PAN over medium-high heat. Add the plantains to the pan, flat side down, and allow them to toast for 3 minutes on each end, until golden brown. Remove the plantains from the pan, but do not remove the pan from the heat.
Use your IMUSA WOOD PLANTAIN PRESS to carefully smash the plantains. Because you are using little oil, they may stick to the plantain press, so use a rubber spatula to help you remove the tostones.
Add another tablespoon of olive oil to the pan. Then transfer the tostones back to the pan. Cook for 4-5 minutes on each side, or until golden and crispy. Transfer to a serving dish and season with salt.
In a large bowl mix red peppers, chicken, cilantro, red onion and mozzarella together. Mix in about 3 tsp. or more, depending on how spicy you want it, of the adobo sauce from the canned chipotle.
Heat the IMUSA double griddle pan under two burners under medium-low heat. Once it’s hot spray some PTFE Nonstick spray on the griddle and add two tortillas. Let heat for one minute and flip. Gently spread cheese mixture (about 1 ½ cup) throughout each tortilla and let the cheese melt (about 2-3 minutes). With a spatula fold each tortilla into a half moon and press gently with the spatula. Cook for 1 minute on each side and remove. Let rest for 1 minute before cutting each tortilla into 4 wedges. Serve with lime sour cream.
For sour cream: Mix all of the ingredients together and serve in a small bowl.
Nothing beats homemade corn tortillas! Adding chipotle to the masa adds a slightly smoky kick to your tortillas.
Masa corn flour, like Maseca 2 cups
warm water 1 1/2 cups
salt 1 teaspoon
can of chipotle in adobo sauce 1
In a medium bowl add Maseca corn flour. Mix salt with warm water and drizzle in corn flour with one hand while kneading with the other hand until soft dough forms.
Add two tablespoons of the adobo sauce from the can of chipotle. If you like it spicier, chop up one of the chiles into a paste and mix it into the dough. The dough should be soft, smooth, and pliable but not sticky.
Divide dough into 10-12 balls, about 2 inches thick, a little bigger than a golf ball. Place in a dish and cover with a damp paper towel.
Pre-heat your IMUSA PTFE Nonstick sauté pan on medium-high heat.
Open IMUSA tortilla press and cover each side with a separate piece of plastic wrap. Add a tortilla ball a little behind the center of the press and press down, pushing in handle to flatten tortilla. Carefully open tortilla press and remove tortilla with the plastic wrap that it is stuck to.
Fold over tortilla onto one hand and gently remove plastic wrap with the other hand. Add tortilla to hot sauté pan and cook for about one minute.
Flip and cook for another minute. Flip again and cook for a final minute, until slightly browned. Place tortilla in an aluminum foil packet and continue making the rest of the tortillas.
When you are ready to serve, place aluminum foil packet in a 300-degree oven for 10-15 minutes and serve