Tag: lime juice

Canned Tuna Ceviche

Transform ordinary canned tuna into a zesty, flavorful lunch with a Latin flair by adding fresh lime juice, cilantro, jalapeño, tomato and avocado – so good!

A high school friend (hi Cynthia!) actually gave me this idea. She had it while vacationing in Guatemala and shared the idea with me when she returned. When I read the email, I thought it was brilliant! It’s basically a poor man’s ceviche.

Now don’t get me wrong, I LOVE a good fresh ceviche made raw fish or seafood. It’s actually one of my favorite things to eat. I actually shared a recipe here of Ceviche in Cucumber Cups^[1] or this ceviche-like Zesty Lime Shrimp and Avocado Salad^[2]. But when you need a quick lunch using pantry ingredients, this is great and it’s inexpensive, low-carb, paleo-friendly, dairy-free and gluten-free!

For presentation, I put the ceviche tuna into the can to use as a ring mold, then inverted it onto my plate; completely optional of course! Topped with fresh avocado, this was filling and delicious.

Canned Tuna Ceviche
gordon-ramsay-recipe.com
Servings: 2 • Size: 3/4 cup tuna, 1/4 avocado • Old Points: 3 pts • Points+: 4 pts
Calories: 153 • Fat: 8 g • Carb: 9 g • Fiber: 3 g • Protein: 15 g • Sugar: 1 g
Sodium: 187 mg (without salt) • Cholesterol: 26 mg

Ingredients:

2 tbsp minced red onion
1 to 1 1/2 limes
kosher salt and freshly ground black pepper, as needed
1 tsp olive oil
1 (7 oz) can chunk white albacore tuna packed in water, (5.1 oz drained)
1 medium seeded plum tomato, finely diced
2 tbsp chopped cilantro
1 jalapeño, minced (keep seeds for spicy) or you can use pickled
3 drops Tabasco sauce (optional)
2 oz sliced avocado (1/2 medium haas)

Directions:

In a medium bowl, combine the red onion, pinch of kosher salt, juice of 1 lime and olive oil.
Mix in the chopped cilantro, jalapeño, drained tuna, tomato, and Tabasco, if using. Taste for salt and lime juice, adjust as needed (I used 1 1/2 limes).

Cover and marinate in the refrigerator at least 20 minutes to let the flavors blend. To serve, top with fresh sliced avocado and serve.

References

^{^} here of Ceviche in Cucumber Cups (www.gordon-ramsay-recipe.com)
^{^} Zesty Lime Shrimp and Avocado Salad (www.gordon-ramsay-recipe.com)

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Cilantro Lime Shrimp with a Honey Lime Dipping Sauce

by Pam on January 30, 2013

This is an old recipe that was a huge hit with my family. I think it would be a great Super Bowl appetizer. If it’s too cold outside to grill, just cook the shrimp in a grill pan or skillet.

Originally posted on July 24, 2009

I wanted a quick and tasty dinner that was easy to make. I grabbed some shrimp and marinated them in lime zest and juice, cilantro, olive oil and garlic for an hour then had my husband grill them. I had leftover honey lime dressing from the Grilled Corn, Avocado and Tomato Salad^[1], so I used it for a dipping sauce and it was so delicious. My whole family really loved these shrimp – we gobbled them all up. I can’t wait to try the honey lime dressing with fish and chicken.

Combine the shrimp, olive oil, lime juice, minced garlic, cilantro, sea salt, and freshly cracked pepper together in a large zip lock bag and marinate in the refrigerator for 1 hour.

Add all of the dressing ingredients in a small bowl and whisk to combine. Set aside.

Soak wooden skewers in water for a few minutes. Skewer the shrimp on the wooden skewers then place on the grill over medium heat. Cook for a few minutes on each side or until pink and juicy.

Remove skewers from grill and serve with the honey lime dipping sauce. Enjoy.

Print^[2]

Save^[3]

Cilantro Lime Shrimp with a Honey Lime Dipping Sauce

Ingredients:

Shrimp Marinade:

25-30 shrimp
Juice and zest of 1 lime
2 cloves of garlic, minced
2 tbsp fresh cilantro, chopped
1 tsp olive oil
Sea salt and freshly cracked pepper, to taste

Honey Lime Dressing:

Juice of one lime
3 tbsp of vegetable oil
1 tbsp honey
Sea salt and freshly cracked pepper, to taste
1 clove of garlic, minced
Dash of cayenne pepper

Directions:

Combine the shrimp, olive oil, lime juice, minced garlic, cilantro, sea salt, and freshly cracked pepper together in a large zip lock bag and marinate in the refrigerator for 1 hour.

Add all of the dressing ingredients in a small bowl and whisk to combine. Set aside.

Soak wooden skewers in water for a few minutes. Skewer the shrimp on the wooden skewers then place on the grill over medium heat. Cook for a few minutes on each side or until pink and juicy.

Remove skewers from grill and serve with the honey lime dipping sauce. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Grilled Corn, Avocado and Tomato Salad (fortheloveofcooking-recipes.blogspot.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Pineapple lime meringue pie

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Ingredients

For the pastry:

250g plain flour
125g butter or margarine
2 tbsp water

For the filling:

25g butter or margarine
3 level tbsp cornflour
340g can pineapple pieces in juice, drained, juice reserved
Grated zest and juice of 1 lime
50g caster sugar
2 egg yolks

For the meringue:

2 egg whites
75g caster sugar

That’s goodtoknow

If you want to serve the pie cold cook the meringue at a lower temperature for a little longer – this will firm up the meringue a little more – simply cook at 150⁰C/300⁰F/Fan 130⁰C/Gas mark 2 for 25 – 30 minutes.

Method

Preheat oven to 200⁰C/400⁰F/Fan 180⁰C/Gas Mark 6.
Sift the flour into a bowl, add the butter or margarine and rub in until the mixture resembles fine breadcrumbs. Add the water and mix to a firm dough.
Knead lightly on a floured board, then wrap in cling film and chill in the fridge for about 30 minutes.
Roll out the pastry to line a 20cm flan dish or tin.
Line the pastry case with greaseproof paper or baking parchment, fill with baking beans and bake blind for 15 minutes.
Remove the beans and paper and bake for a further 10 – 15 minutes. Leave to cool on a wire rack whilst you make the filling.
Put the butter or margarine and cornflour into a saucepan. Make up the pineapple juice to 275ml with the lime juice and a little water if necessary. Add to the pan with the lime zest and sugar.
Bring to the boil on a medium heat, stirring continuously and cook for 2 – 3 minutes until thickened and smooth.
Cool slightly and then beat in the egg yolks. Stir in the pineapple pieces.
Pour the filling into the cooked pastry case and smooth it over evenly.
Whisk the egg whites until they are stiff and stand in peaks. Whisk in the sugar, then spoon the meringue over the filling.
Bake for 10 – 15 minutes until the meringue is lightly browned. Serve hot or cold.

By Cathy Seward

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