Cinco de Mayo and Clementine Ceviche

It's so wonderful to arrive at CEC in daylight again! So lovely to putter in the kitchen as the sun streams in the windows shimmering through our wine glasses before sinking behind the trees. :-)

This week we chose Cinco de Mayo as our theme, and we laughed as most of us arrived clutching recipes for a bevy of things to go with tortilla chips. We ended up having an appetizer dinner and not a soul complained. :-)

Don started things off with his famous margaritas, some blended, some on the rocks.

Darren made fabulous guacamole, bright with cilantro and lime and a hint of spicy cumin.

I made a citrusy bowl of Tilapia Shrimp Ceviche, adding clementine juice to the lemon and lime to make it even better. :-)

Selwyn made two massive pans of delicious nachos sprinkled with chilies, tomatoes, red onion, ground beef and all manner of goodness.

Cameron smoked a platter of deliciously seasoned carne asada that was tender and flavorful.

He also roasted corn on the cob and we eagerly slathered it with butter and sprinkled on a smattering of taco seasoning.

Mike made cheesy beefy taquitos that rounded things off nicely. 

Deb finished off our feast with deliciously creamy sweet corn pudding.

What is your favorite Mexican food?

Krista's Clementine Ceviche


2 cups chopped fresh tilapia
1 cup chopped fresh shrimp or prawns
Juice of 6 lemons
Juice of 6 limes
Juice of 2-3 clementines
1/2 tsp sea salt
1/2 cup chopped fresh cilantro
1/4 red onion, chopped fine
1/2 serrano chili, diced fine (more if you like it hot)

  1. Combine all ingredients in a non-metal bowl. Cover and refrigerate 4-5 hours, stirring occasionally. 
  2. Serve with tortilla chips.
Deb's Sweet Corn Pudding


5 Tbsp. butter, softened
1/4 cup masa (corn flour)
1/3 cup sugar
1/2 cup water
2 cups corn kernels, fresh or frozen, thawed
1/2 cup cornmeal
1 tsp. baking powder
1/2 tsp. salt
2 Tbsp. plus 1 tsp. milk

  1. Preheat oven 250 degree F.
  2. In a small mixing bowl, mix the butter, masa, and sugar using an electric mixer until light and fluffy. About 1 minute.
  3. In a blender, blend half of the corn kernels with the water until smooth.
  4. Combine this mixture with the butter mixture, stirring well.
  5. Add the remaining corn kernels, corn meal, baking powder, salt and milk and mix well.
  6. Pour the corn mixture into an 8 inch square baking pan. tightly cover with foil.
  7. Place covered dish in a larger roasting pan filled with so water is 3/4 of inch up side of baking dish. Bake for 1 1/2 to 2 hours.
  8. It is done when a toothpick inserted in the center comes out clean.


  1. Lovely post...as per usual. I really enjoy this blog. Cheers!

  2. Thank you so much, Lazaro. :-) That means a lot to me. :-)

  3. This sounds yum and pretty simple to make..i'll def. try it out sometime :)

    Happy Cinco!

  4. That clementine ceviche looks just too good right now, Wow! I love tilapia.

    Nachos, as boringly common as that sounds, will always be my fav. Mexican food.

  5. I think I need to get me a CEC! (That's what you call your group right?) CEC for me. Top of my list!

  6. Yes, very simple and delicious, Tangerine Fairy. :-) Happy Cinco to you too!!

  7. I love tilapia too, Valerie! I only started eating it recently but it's wonderfully versatile and I'm a big fan now. :-) Nachos ARE awesome! :-)

  8. Yes you do, Paradis!! We have such a jolly time together, eating, drinking, visiting, experimenting. I've learned so much cooking with these guys. :-)

  9. I love it when parties end up being just finger food and appetizers. I think its so much more fun that a formal sit down dinner. The ceviche looks fantastic!

  10. Me too, Deanna! It's so comfy and cozy that way, no fuss, just good food and visits. :-)

  11. Oooh I wish I could have been there! And appetizers? No! That's a great meal if I can say so! Wow I want to try it all. Thanks for both of these recipes! Delicious! Love that ceviche! Don't eat Mexican food that often in France but last trip home my friends brought me to a place that made killer burritos stuffed with meat, beans and guac. Yum!

  12. Oh, I'd love to have you join us, Jamie! :-) Next time you're in Washington... :-) Mmm, I LOVE killer burritos like that! :-)

  13. Wow, this was a wonderful spread of food for Cinco De Mayo. Seriously, this is perfect!

  14. Thanks, Velva! It sure made our tummies happy. :-)

  15. And exactly why wasn't I invited? CRAZY jealous! Everything looks amazing.

  16. What a feast. The corn pudding sounds fabulous. My favorite Mexican dish is chicken in poblano cream sauce. I hope you are having a wonderful day. Blessings...Mary

  17. Duchess, you have a standing invitation to ANY CEC events. :-) Every Monday at 7 p.m. :-)

  18. The corn pudding is AMAZING, Mary! :-) I'm having leftovers for lunch today. :-) Ooo, chicken in poblano cream sauce sounds fantastic! :-)

  19. Hehe you know what Krista? I actually love the sounds of an appetiser dinner! It's kind of like tapas isn't it? :D Happy Cinci de Mayo! :D

  20. WOW! I just found and love your blog and ohh how I wish I were going to YOUR house for dinner tonight! Delicious!

  21. Wow--great post! Every picture I scrolled down to became my new favourite! My favourite Mexican food would have to be tacos with queso fresco in a tomatillo sauce. Mmm!

  22. It IS like tapas, Lorraine! :-) Mmm - so delish! :-)

  23. Oh, thank you so much, Paige! It's lovely to meet you and I'm heading over to visit you too! :-)

  24. Aww, thanks, Mary! :-) Ooo, tomatillo sauce sounds fabulous!!! :-)

  25. Cool, lemme know what you think!

  26. I sure will, Paige. :-) I'll leave you a note shortly. :-)

  27. I want to try these recipes! Everything sounds delicious. Thnx, Erica

  28. Thank you, Erica! I hope you have fun with them and enjoy them as much as we did! :-)

  29. What delicious fun! Such a lovely way to be with friends. And all the dishes look divine! ...Susan

  30. It was so fun, Susan! :-) They're such great friends AND cooks! :-)