It’s getting hotter in Topeka. i can hear air conditioners humming in other apartments downstairs.
Last weekend, Mark and I had a blast at Legends in Kansas City, Kansas. I loved sipping cocktails and beer on the rooftop bar at Dave & Busters. We also watched a fantastic display of fireworks over Hooters.
I whipped up this cold seafood dish based on recipes from the South Beach Diet, Simply Recipes and what’s available at the grocery store and inside my cupboards. Both called for red snapper. The only fresh fish available at the market was US Farmed Catfish. Some day, I’d like to try it again with the red snapper.
- catfish (or really any fresh fish you enjoy)
- frozen shrimp
- salt
- 1/2 can of diced tomatoes
- 1/2 onion, sliced up
- 1 1/2 cups of lemon juice (bottled)
- 2 cups of lime juice (bottled)
- oregano
So, I thawed out the shrimp. Then I washed the catfish and sliced it up into strips. I added the fish, shrimp, tomatoes and onion to a Pyrex pan. I topped everything off with several dashes of salt and oregano. Then I poured the lime and lemon juice and stirred it up. I made sure the seafood was coated with the juices. According to both recipes, the citrus acid ends up cooking the fish. I covered the mix and left it overnight in my fridge.
Today for lunch, I topped the ceviche over hot rice, mushrooms and corn. I could really see the difference in the catfish. Overnight, it lost its raw translucent color and now looks cooked. Neato. Mostly yummy. I think chilly seafood tastes so satisfying on a hot day. I wish I added more spice to the ceviche — like chili powder. I also wanted to use less of the lime juice and more of the lemon. The tangy lime flavor almost overpowered the fish. I think I’m going to add cilantro to my next serving — to add a bright bite to the seafood.
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