SASSY CITRUS SIPS, SALSA AND CEVICHE

Kumquat Sour

FEED YOUR SOUL

Sass and citrus make summer cocktails and light bites lip-smacking fun without all the guilt.  Turn a weekend get-together into a sultry soiree for the senses with these three easy no-fuss recipes bursting with Latin flavor.

Let’s Play!

For more about Mindy, private cooking lessons, green market shopping and mood-boosting entertaining tips click here.  Be sure to email us at mindy@mealsonheelsbymindy.com or call 1.800.989.7876 to schedule your individual phone consultation.  Summer slots are going quickly so hurry up and Feed Your Soul!

EAT WELL. FEEL WELL. ENTERTAIN WELL.

  • LOVE your life!
  • CELEBRATE your culinary creativity!
  • PLAY with a renewed vitality!

Exercise!  Breathe Fresh Air!  Exhale Sunshine!  Listen to INSPIRING TUNES WHILE COOKING!

  • Endless Summer, Oceana
  • Remolino, Moritos
  • Dance Again, J Lo
  • Good Feeling, Flo Rida
  • The Wind, Zac Brown Band

Kumquats, a childhood favorite, have sweet skins and tart flavor.  This unique combination creates a refreshing sip with mint leaves and rum. 

KUMQUAT MOJITO

5 sprigs fresh mint
2 Tbs superfine sugar
Juice of fresh lime
2 kumquats, halved
2½ oz light rum
1½ oz chilled club soda
Ice for old-fashioned glass
Fresh mint and lime wedge for garnish

Preparation

Muddle, lightly mash, the fresh mint and superfine sugar in a shaker.  Add lime juice.  Gently squeeze kumquats over shaker to add juice to mix.  Add kumquat halves and rum.  Shake for 10 seconds.  Pour into ice-filled glass and top with club soda.  Garnish with fresh mint leaves and lime wedge.  Serves 1.

PAPAYA SALSA
Prepared in 5 minutes or less.

Ingredients

2 cups fresh papaya, cut into ½-inch cubes
1 ripe avocado, cut into small cubes
2 Tbs fresh scallions, thinly cut diagonally slices
¼ cup fresh lemon juice
Drizzle of agave honey
Pinch of salt

Preparation

Combine all ingredients in a medium bowl.  Gently toss, cover and refrigerate.  Allow to come to room temperature before serving.  Yields 3 cups.

SPICY TUNA AND KIWI CEVICHE
Prepared in 10 minutes plus 4 hours to marinate in refrigerator.

Ingredients

1 ripe kiwi, thinly sliced into discs
1 medium mirasol or serrano pepper, seeded and finely chopped
Juice of 6 limes, approximately ½ cup lime juice
½ red bell pepper, minced
1 tsp fresh ginger, grated
3 Tbs minced shallot
1 Tbs fresh flat-leaf parsley, chopped
Salt and fresh ground pepper to taste
1 lbs sushi-grade tuna, cubed into 1-inch thick pieces
5 chives, thinly chopped
Extra-Virgin olive oil for drizzle

Preparation

Place kiwi slices on a platter, cover and refrigerate.

Combine in a medium bowl the finely chopped pepper, lime juice, bell pepper, shallots, flat-leaf parsley, salt and pepper.  Toss gently, cover and refrigerate for 4 hours.

Before serving, stir the pepper mixture and remove kiwi platter from refrigerator.  Toss in the sushi-grade tuna.  Scoop the tuna ceviche onto the kiwi-lined platter.  Garnish with chopped chives and a drizzle of olive oil.  Serve immediately.  Serves 4.

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