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

Ingredients:

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)

Directions:

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

Ingredients

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

Directions:

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.