Summer has ended but l don’t think anyone told mother nature. The temperatures in Los Angeles have been reaching triple digits and it’s difficult to get in the autumn mode with the summer-like weather. Why not enjoy this new autumn heat with a refreshing ceviche made at home.
Ceviche is a very popular dish here. Because there is no cooking involved and it is practically effortless, it is enjoyed during the warmer months of the year, but really can be served anytime seafood is desired. Ceviche can be made with white fish, shrimp, scallops or octopus. It must be fresh and eaten immediately with a bit of crunch such as chips, crackers, seasoned dry corn, or even popcorn. Since ceviche is a raw seafood dish “cooked” in lime juice, please note to be careful when consuming any raw or undercook seafood or meat, especially if you’re pregnant.
The beauty of ceviche is that you can prepare your own signature version. I like for every bite to have a different texture and flavor, so I prepare my version with purple onion, tomatoes, cucumber, avocado, jalapeño, lots of lime juice and a good amount of Grapes from California. Yes, you read right, I add grapes to my ceviche.
My ceviche is a delicious and light meal or snack. Grapes from California are a natural source of beneficial antioxidants and other polyphenols, which are thought to help protect the health and function of cells. In turn, they help promote good health.
Because grapes are the original snackable fruit and a versatile add-on, they are easy to transport and incorporate in practically any meal. They give the perfect balance of flavors to salads, sandwiches and smoothies. Their delicate but sweet flavor complements salty, sweet and creamy foods.
Try these tasty tips to boost healthy flavor to your meals:
- Fluff wild rice or basmati rice with fresh or roasted grapes, ginger and chopped basil. It’s a great side dish for get-togethers. Plus, it looks beautiful too.
- Mixed in halved grapes into your favorite tuna or chicken salad.
- Here’s an easy smoothie recipe as an after-school treat: Toss whole grapes into the blender with yogurt, banana and a handful of spinach. Add a splash of your favorite fruit juice and chopped up favorite fruit.
- And for a refreshing pick-me-up, enjoy frozen grapes as a guiltless snack.It’s easy to keep track of just how much of the recommended amount of fruits and vegetables one needs. Most people need 1 ½ to 2 cups of fruit and 2-3 cups of vegetables daily.So even though hot temperatures are gone, try this cool treat, made sweet with Grapes from California.
- 1 pound fish such as sea bass, sole or snapper, pinboned, skinned and filleted
- 1 cup lime juice
- ½ red onion, finely sliced
- 1 large avocado, chopped
- 1 large jalapeño, diced
- 1 Roma tomato
- 1/3 cup fresh cilantro, chopped
- 1 cup red and green Grapes from California, quartered
- ½ teaspoon sea salt or to taste
- ¼ teaspoon freshly cracked black pepper
- In a medium bowl, combine fish and lime juice. Cover with plastic wrap and refrigerate for 15 minutes.
- As the fish marinates, combine onion, avocado, jalapeño, tomato, cilantro and grapes in a large bowl. Gently stir to combine.
- Add fish with half the juice it was marinating in. Season with salt and pepper. Gently toss to combine. Serve and enjoy.
This is a sponsored post by Grapes from California. All opinions are my own. Thank you for supporting the brands that make this blog possible.