White Fish Ceviche

Prep Time: 15 minutes / Rest Time: 45 minutes / Servings: 6

Ceviche is made with fresh fish (or shrimp) cured with lime juice, then tossed with onions, cilantro and peppers. Serve as an appetizer with tortilla chips or as a light, refreshing summer meal. Many Latin American countries have their own variations. In Mexico, ceviche is topped with avocado, jalapeno, and hot sauce; Peruvian is traditionally drier and served with cooked potato slices; while in Nicaragua, ceviche is accompanied with fried green plantains strips called “tajadas”, or soda crackers. Customize yours by adding or changing ingredients to your liking such as diced avocado, jalapeño, sweet corn, bell peppers, mango, or pineapple.

Ingredients

• 1/2 red onion, thinly sliced and diced
• 1 – 1 1/2 teaspoon salt, add more to taste
• 3/4 cup fresh lime juice (4-6 limes) freshly squeezed
• 1 pound fresh white fish - ling cod, red snapper or halibut – diced into 1/2 inch cubes.
• 1/4–1/2 cup fresh cilantro, chopped
• 1 cup peppers of various colours, finely diced
• 1 tablespoon olive oil (optional)

Instructions

1. Slice the red onion thinly with the grain, and toss into a bowl with salt, pepper and lime juice, coating well.
2. Add the fish and gently mix.
3. Add the peppers, cilantro and olive oil, stir and marinate in the refrigerator for at least 30 minutes before serving (45-60 minutes is ideal). The longer you marinate the firmer and more “cooked” the fish will become.
4. Before serving, taste and, if needed, add a pinch more salt. If adding avocado, this is the time to gently fold it in.

Serve with tortilla chips, soda crackers or lettuce cups.

Sauteed Oyster Mushrooms with Garlic Butter

Prep Time: 10 minutes / Cook Time: 10 minutes / Servings: 4

While walking the beautiful Dover Creek trail last week, I came across a flush of fresh oyster mushrooms. What a nice and welcome surprise! These delicious mushrooms made my mouth water and inspired this simple recipe. Serve this quick and easy dish as a side or over pasta.

Ingredients

• 10 ounces (284 g) oyster mushrooms
• 1 tablespoon (15 ml) extra virgin olive oil
• Salt and freshly ground black pepper
• 2 tablespoons butter
• 1 clove garlic, finely chopped or grated
• ¼ cup fresh Italian parsley leaves

Instructions

1. Gently pat the mushrooms with a clean towel to absorb any excess moisture. Trim off the hard stems at the base of each clump of mushrooms. Separate large clusters into more bite-sized pieces, using your hands or a knife.
2. Place a large (10-12”) nonstick pan over medium-high heat. Add the oil to the pan. Arrange the mushrooms in one layer. Cook, without turning, until one side is golden brown and crisp – 1-2 minutes. Sprinkle with salt and pepper to taste and toss. If the mushrooms don’t fit in one layer in your pan, cook them in 2 batches, adding a little more oil as needed.
3. Transfer the mushrooms to a serving platter. Without returning the pan to the heat, add the butter, garlic and parsley, swirling until the butter melts and the garlic is fragrant.
4. Pour the garlic butter over the mushrooms and serve. Enjoy!