Category Archives: Appetizer

Borani banjan- Eggplant in garlic yogurt sauce

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Borani banjan- Eggplant in garlic yogurt sauce

Let me confess, I love eggplants in any shape and form. Stuffed, roasted, pan- fried with chick pea flour, I love them all. So for me saying that this is one of the favorite ways to cook eggplant is a big deal.

A friend of mine had made this when I had dinner at her home a few years back and since then I make it at least once a week.

For the past 2-3 years I have been very mindful of what I cook. I have been trying and making an effort to eat only organic whenever possible. I also have been trying to buy only local produce and majority of that from the farmers market. I love going to the farmers market. I love the vibrant colors, the freshness in the air.


I love it when I get to interact with the person who has worked on bringing such great produce to me, I love chatting with them as it gives me a feel for where my food comes from and provide a connection. It also gives me a great sense of appreciation when I learnt that they load up the trucks at 5:00 in the morning to bring the fruits and vegetables to the market.

I love to make things with that produce and share it with them. Last few weeks I have been making yummy strawberry roll ups, I brought some to the vendor whom I buy my strawberries from, it was so nice to be able to share it with them.

So back to my eggplant , I ate this first time and I fell in love with it. I love yogurt, I love mint and I love eggplant, so it was no surprise that I love this recipe.

It is very simple and you can make the two parts ahead of time and assemble it as you are ready to serve.

Borani banjan

Ingredients

  • 1 Large eggplant, sliced
  • 1/2 onion sliced
  • 1 large tomato , sliced
  • 2 green chilies
  • a few mint leave
  • a sprig of Cilantro
  • Sauce
  • 1 cup yogurt
  • 1 small clove of garlic
  • 1/4 tsp olive oil
  • salt & pepper to taste
  • 1 tsp dried mint leaves

Method

Cut the eggplant in 1/4 inch thich uniform slices. Sprinkle with some salt and set aside for 30 mins.


In the meanwhile slice the onions & tomatoes  in  slices, slit the green chili and remove the seeds if the chili is very spicy.

After 30 mins, the eggplant will give out some water. Sprinkling with salt  removes any excess bitterness the eggplant might have.

Heat some oil in a pan and shallow fry the eggplant slices until they are cooked. Make sure the heat is not too high, we want the eggplants to cook but not get crispy.


Take the cooked eggplant on a plate. In the same pan, heat some more oil and layer the onions in a single layer, saute till they are soft.


Top them with the slices tomatoes and slit green chilies. We don’t want the tomatoes to get browned but instead sort of get stewed. Add the chopped mint leaves and cilantro as well.

Top the tomatoes and onions with the cooked eggplant and let it cook for about 10-15 min on a low flame.

For the sauce

Mix all the ingredient for the sauce in a bowl. Keep the bowl in the fridge until you are ready to serve.

When you are ready to serve, make sure you bring the eggplant to room temperature. I feel it tastes much better that way.

To serve

Take the cooked eggplant mixture, mash it ever so slightly and top it with the yogurt mixture.

Today I served it with Mejadra, Turkey kabab. More on that later.

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Soya Pyaaz Ki Seekh kabob

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I love summers. Abundant produce, long days and backyard barbecues. I love anything and everything that comes off the grill. The smoky aroma it imparts to the food is so appetizing. We have grilled all the way till October, even when it is raining with an umbrella in the hand, umbrella not for us but for the grill 😉

Today it was a gorgeous evening, the first moon was in the sky. It marks the beginning of Ramdan.  It was not too hot, prefect temperature to have a meal on the patio.


I love summer produce and can almost go vegetarian in summer but then the kabobs call my name, and I melt.

This recipe today sort of helps me be vegetarian on Monday. It is perfect for the #meatlessmondays and the grill.

I love watching all food shows but there are some favorites and master chef is one of them. I loved the indian version more because there was Vikas Khanna and there was Ranveer Brar ;). Recently I got a chance to meet with Vikas Khanna( thanks to a dear friend)


A local organization Women’s now is hosting a cooking competition  and Ranveer will be the judge, so now I can not wait to meet Ranveer.

Today’s recipe is based on his recipe. I made a few tweaks, it is a keeper


Ingredients

1.5 cup soya chunks or 1 cup granules

1 large potato

1/2 onion finely chopped

1-2 green chilies chopped

1 tsp Shahi Jeera

1 tbsp oil

1 tsp crushed coriander seeds

1/2 tsp red chili powder

1 pinch cardamom powder

1-2 drops of liquid smoke

A few mint leaves chopped

Cilantro chopped

Salt to taste

Method

  • Boil the potato, peel and mash well.
  • Soak the soya chunks in hot water for 15-20 mins. Drain and squeeze out excess water.
  • Pulse in the food processor to get a minced meat like consistency.
  • In a pan heat the oil, add jeera when the oil is hot. Sauté for a few seconds.
  • Add the chopped onions and chilies and sauté on medium heat till brown.
  • Add these onions to the soya mixture along with potatoes and rest of the ingredients.
  • Make patties and shallow fry in a pan or make long rolls and shape lo a kabob on a skewer. Cook till crispy outside.
  • Remember everything else is cooked so make sure you don’t let the kabob dry out.

I served it with a Rose-strawberry coconut smoothie with chia seeds, it seemed to somehow compliment the colors of the sky.

Beets-oats tikki pattice

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It was a lazy Friday evening. Although it was gorgeous outside, all of us were super lazy. After a long day of work, that swing was calling out to me, it said come and relax with me with a nice book, may be a glass of wine. 

Recently I have been obsessed with Spanish music. I am trying to learn Spanish and listening to the famous Spanish songs helps. My favorite these days, ‘Quizas, quizas, quizas‘by Andrea Bocelli & Jlo, it oozes with romance and feelings of love & longing. The song was playing in the background, which made me want to just close my eyes and relive some very happy moments of the past couple of days. 

But it also made me long even more for those moments. 

I was willing to give into the temptation, that is when my stomach growled. It said, don’t you want something nice to go with that glass of wine and the book. 

I opened the fridge and there was pretty much nothing. I was ready to give up. I said today I am going to be bad and just eat popcorn or cereal or bread and jam for dinner. Just then I heard these beats call out to me, ” hey you got us from the market, remember? You can not ignore us.”  So I decided to make something with beets. Just then I rememberd the left over steel cut oatmeal from this morning. 

Suddenly I knew what I was going to make. 

  

Ingredients

2 beets

1/2 cup of cooked steel cut oats 

1 tsp red chili powder

1 tsp chaat masala

1tsp amchur powder

1/4 tsp ginger garlic paste

1 tbsp chopped cashews

1 green chili chopped

1 tbsp chopped cilantro

Salt to taste 

2 tbsp sooji or cream of wheat

Method 

Grate the beets and squeeze out the excess water. You can add that your smoothie or soups. 

Mix all the ingredients except the sooji and mix thoroughly. All the spice proportions are per our taste, you can change as you like. 

Take a plate and spread the sooji on the plate. 
Make lemon size balls with the beet batter and flatten it out. Make sure you wet your palms so that the dough does not stick. 

Dip the patties in the sooji and shallow fry till golden. Make sure you cook on a medium flame so the beets have a chance to cook.

  
Dips 

I love making these dips. They come together in minutes and are perfect for such appetizers. 

Smoky paprika dip-

Take one chipotle chili( I use the one from the can, that comes in the adobo sauce). Chop it fine and mix with yogurt. Add some roasted cumin powder and salt and the dip is ready. 

Mint- garlic dip-

Take chopped mint and one small crushed clove of garlic and add to a bowl of beaten yogurt. Mix well and add salt to taste. 

I am enjoying these with a glass of wine, my feet up on these pillows. What more can one ask for?

  

Stuffed Paneer with Khubani Chutney

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Apricot -Paneer Tikka

I love it when a recipe looks like a million bucks, tastes like a trillion bucks and yet it is so easy to put together. I also like the fact that you can prepare parts of the recipe and simply assemble it when you are ready to serve.

Today’s dish fits that description very well. I just love how nicely the delicate flavors of the apricot marries with rich home made paneer. Paneer is a form of a cheese, very similar to ricotta cheese but firmer. It is made by curdling the boiled milk with some acid like lemon juice, white vinegar. It is an integral part of the North Indian Cuisine. You see this a lot in the Nawabi or Moghlai cuisine. These cuisines represent the dishes made for the kings and queens of India.

I love cooking with dried apricots. I love dessert made with dried apricot, another Nawabi dish from the southern state of Hyderabad in India, Khubani ka meetha. I will share that recipe some time soon. I also love making stuffed apricots and Apricot Alomond cake.

Back to our recipe today, I got this recipe from a dear friend Harjeet, a very talented chef. I l love how he put together simple ingredients to make delectable food.

I have also been playing with food photography. I recently bought these pewter plates from a flea market, I have used them in the photo today, I love how they contrast the bright yellow tikka.

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Stuffed  paneer with khubani chutney

Ingredients:
1 lb Paneer
1 tbsp thick yogurt ( I make mine by hanging plain yogurt in a cheese cloth)
Salt to taste
1 tsp Turmeric

For the paste
2 tsp Mustard oil
1 tsp Yellow chili powder
1 tsp Deegi mirchi power
2 tsp Ginger garlic paste 

For the chutney
Khumani (Dry apricot)chopped 3 tbsp

1 tsp Cilantro chopped
1/2 tsp green chili chopped
1 tsp chopped mint
1 tbsp Sugar
1/2 tsp Black salt
1/2 tsp Roasted cumin seed 



Methods


Apricot chutney

Boil some water and add chopped apricot and cook them for a while till it becomes soft.
 
Now add sugar, roasted cumin seeds, chopped ginger, chopped green chillies, chopped mint,black salt, salt,Deggi Mirch.
Cook it on slow fire till chutney thickens and can be easily mashed with the back of a spoon. 

For paneer 
Make paneer cubes about 3/4 -1 inch thick. Make a slit in the center, make sure you don’t cut it two pieces.
Mix salt and turmeric and coat the paneer with that mixture.

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In a separate bowl mix mustard oil, turmeric, ginger garlic paste.

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Stuff the paneer pieces with the apricot chutney. Make sure that the chutney is pushed in all the way through so each bite will get a bit of chutney with it.

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Cover this stuffed paneer with the yogurt mixture.

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Now heat a little fat in a pan and pan seared this stuffed paneer till it gets a nice golden brown color.

Close up Apricot Paneer Tikka

Close up Apricot Paneer Tikka

 

Chicken tikka vietnamese Spring Rolls

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When I have an idea in mind, I can not rest easy until I execute on it. One such idea was variations on the Vietnamese Spring rolls. I wanted to try making an Indian version, I thought it would go really well with the concept.But before we talk about that recipe, let me tell you my  first encounter with these spring rolls.

The first time I ate these spring rolls when I was pregnant with my first child. I had a terrible time with the morning sickness and could not keep anything down. Around that time we were invited to my husband’s colleagues wedding reception. The bride and groom both were of Vietnamese origin and so at  the celebrations the food served was Vietnamese.

Forget eating and enjoying, I could not even stand the smell of most of those things. It had a lot of fish sauce,and all kinds of meat. Everyone tried to see what I can eat, offered so many things but nothing felt right at that time. Then someone got these interesting looking things that they called ‘Spring rolls’. They were nothing like the ones I knew from back in India. They did not look fried and almost looked transparent. I loved those..I loved the fresh basil and mint and the crunchy bean sprouts… it was perfect.

I have been making these for a while now and love making variations.

Today’s variation has a Indian touch. The meat used is the pickled chicken, I think it compliments the fresh mint and cilantro.

This recipe for the Achari chicken is a perfect addition to the fresh ingredients of the spring roll. You can also use chicken tikka or any other nicely seasoned meat. I have made this with marinated Tofu/Paneer to make the vegetarian/vegan version. It tastes just as well.

Achari chicken spring roll

Achari chicken spring roll

Ingredients:

Chicken:

  • 3/4 lb boneless Chicken ( for vegetarian option use Tofu/Paneer)
  • 2 ½ tablespoons Achari Masala
  • 1/4 lb Hung Yogurt (this is basically yogurt hung in a cheese cloth)
  • 1 tablespoon refined flour
  • 2 tablespoons Mustard Oil

Other ingredients

  • Bean Sprouts
  • Few green lettuce leaves
  • Thin rice noodles, cooked according to the packet
  • Julienned carrot
  • Few mint leaves
  • Few cilantro leaves
  • Few Rice paper sheets

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Method:

  • Heat Mustard Oil in a 10 inch nonstick pan until it smokes.
  • Add Achari Masala to the pan. Cook the spice mix for 20 seconds, then remove from heat. Let cool for 10 minutes.
  • In a glass bowl, mix yogurt and cooked spices well. Make sure to include the oil.
  • Cut cubes of chicken & marinate it with the pickled curd marinade for minimum 60 mins.
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Now cook the chicken on medium flame, add refined flour and cook for 8-10 mins. Once cooked evenly, keep it aside.

Assembly

Dip the rice paper in cold water for 5 seconds. Take it out and shake off the excess water. Make sure you use cold water and also don’s leave the rice paper in the water for too long. Although when you take it out, it might still feel stiff but it does soften up.

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Lay the wet rice paper flat on a board. Layer all the ingredients. In works the best to start with a piece of lettuce, this helps provide a base and stability to the roll. Now continue with the rice noodles, Chicken, sprouts, carrots, cilantro, mint.

Now roll like a burrito making sure that no vegetables are poking out. We want our spring roll to look pretty.

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Make sure that you keep these covered so they don’t dry out.

Cut in half and serve. Depending on the flavor of the chicken you can pair with the right sauce. For example when I make it with an indian flavored chicken, I serve it with a Tamarind-date chutney.

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Indian Pickled chicken in lettuce cups

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My first take on Saransh Goila’s recipe, ‘Achari Tikka Bread cones’  turned out yummy, everyone loved it. I made it for dinner and paired it with a soup and it was a hit. That night I had my friend over for dinner and he is sort of doing a Paleo diet, so I decided to make a variation for him that was not as carb heavy.

This has all the flavor of the original minus the bread. I kept the croutons on the side so he could add a few if he wanted.  I loved how pretty it looked.  I also made a vegetarian version with ‘Paneer’ for a vegetarian friend and that turned out yummy as well.

Achari Chicken lettuce cup with garlic crouton

Achari Chicken lettuce cup with garlic crouton


Ingredients:
3/4  lb  Boneless Chicken
2 ½ tablespoons Achari Masala ( I used ready made Indian pickle masala)
100 grams Hung Curd
1 tablespoon refined flour
2 tablespoons Mustard Oil
2 Thick bread slices, cubed
2 tbsp butter melted
1 clove of garlic crushed

Chopped carrots, cilantro, green bell pepper

Bean sprouts
Endive leaves separated

Method:

Chicken:

Heat Mustard Oil to a smoking point & then add Achari Masala to it. Cook the spice mix nicely. Take it off heat, let it cool down for 10 minutes.

Add this spice mix into hung curd. Mix nicely.

Cut cubes of chicken & marinade it with the pickled curd marinade for minimum 60 mins.

Now cook the chicken on medium flame, add refined flour and cook for 8-10 mins. Once cooked evenly, keep it aside.

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Croutons

Preheat the oven at 325 F


Toast the bread cubes in the oven till they are crisp.
Take them out and pour the garlic butter and toss them well. Bake them again for 5-6 mins to get them golden brown.

Mix with chicken with the croutons, chopped carrot, sprouts, and cilantro.

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Now, take the endive leaves and fill them up with the mixture. And serve.

Achari Chicken lettuce cup with garlic crouton

Achari Chicken lettuce cup with garlic crouton

Achari Chicken Tikka cones

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Chicken pickled with Indian spices is used as a prime ingredient in making an Open Canape.

You read in my previous post that there was a challenge/ healthy competition on a facebook group, where a very famous chef  Saransh Goila has shared some of his amazing recipes, and the members of the group are trying to recreate those. The second recipe was Achari Chicken Tikka Canape.

I thought it was genius..I love the pickle flavor and to combine that with a crispy buttery toast, and topped with crunchy sprouts. I could totally see myself making this quite often as an appetizer in summer.

Back to the competition, we were supposed to follow the recipe but it was ok to put a twist on it. So I decided to make it three ways. The chicken was the same, but I varied the bread used and also presented it in three different ways.

Variation 1- Bread Cones

Achari Chicken in garlic bread cone 1

Achari Chicken in garlic bread cone

Ingredients


300 grams Chicken
2 ½ tablespoons Achari Masala ( I used a ready made masala)
100 grams Hung Curd
20 grams Bean Sprouts
1/4 cup shredded cabbage
1 tablespoon refined flour
2 tablespoons Mustard Oil

1 can of crescent roll dough

1 tsp soft butter mixed with some crushed garlic

few thick papers

Few aluminium foil

Method:

Chicken:

Heat Mustard Oil to a smoking point & then add Achari Masala to it. Cook the spice mix nicely. Take it off heat, let it cool down for 10 minutes.

Add this spice mix into hung curd. Mix nicely.

Cut cubes of chicken & marinade it with the pickled curd marinade for minimum 60 mins.


Now cook the chicken on medium flame, add refined flour and cook for 8-10 mins. Once cooked evenly, keep it aside.

Mix with shredded cabbage and set aside.

Bread cone

While the chicken is marinating, you can start the preparation for the bread cones.

Preheat the oven at 350 F.

Make a cone with a thick paper and cover it entirely with an aluminum foil.


Spray with a cooking spray.

Take the crescent roll dough out and cut in 1 inch strip. Wrap around the aluminum cone. Bake for 9-10 mins.


The cones won’t be completely baked, take them out of the oven and take out the foil cone.

Now brush them inside and out with garlic butter and sprinkle with panch phoran.

Bake for a few more minutes.


Fill up with the chicken mixture and top with some sprouts.

Achari Chicken in garlic bread cone-close up

Achari Chicken in garlic bread cone

Ingredients:
300 grams Chicken
2 ½ tablespoons Achari Masala
100 grams Hung Curd
20 grams Bean Sprouts
1 pcs. Iceberg Lettuce
50 grams Butter
30 grams Peeled Garlic
6 pcs. Bread buns
1 tablespoon refined flour
2 tablespoons Mustard Oil

Method:
Heat Mustard Oil to a smoking point & then add Achari Masala to it. Cook the spice mix nicely. Take it off heat, let it cool down for 10 minutes.

Add this spice mix into hung curd. Mix nicely.

Cut cubes of chicken & marinade it with the pickled curd marinade for minimum 60 mins.

Shred the lettuce & store it in chilled water.

Now cook the chicken on medium flame, add refined flour and cook for 8-10 mins. Once cooked evenly, keep it aside.

Add chopped garlic to softened butter. Now spread this butter on half sliced buns.

Toast these buns on a non stick pan or in the oven.

Assemble the canapé – Take the toasted bread. Place lettuce leaves on it. Add the pickled Chicken on the top.

Garnish with sprouts & serve.

Chicken porcupine  kabob

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  You hear all the time that kids are fussy eaters and you got to try all kinds of tricks to get them to eat good stuff. I must say I got lucky, both my kids never troubled me with eating, they eat anything & everything I make for them( may be barring ‘indian bitter melon). 

I also see and hear that the kids want to eat junk and throw tantrums if they don’t get any. I have seen kids eat chicken nuggets everyday. Again, I can not complain here, my kids don’t eat junk at all, in fact if you open my pantry, you will not find any chips, cookies with vegetable shortening. Instead of eating something that is processed and full of preservative, excess salt and sugar, my family eats dry fruits, dehydrated fruits & veggies, nuts…I am very thankful for that. 

 

As you can see, my pantry is loaded with nuts, dry fruits, healthy indian style popped lotus seeds etc. I have a designated place for everything so they find it easily. Most of  my containers are clear and labeled.   

 

So back to the making food for kids. I feel that if you make it fun, the kids enjoy and might try different things. 

Today’s recipe is one such fun recipe. It is tasty, healthy and easy to make. 

Chicken porcupine kabob 

  

It is a very simple recipe and if you have all the ingredients, you can make it in under 30 mins. 

Ingredients

3/4 lb ground chicken ( I use a combination of breast & thighs)

1/2 onion chopped really fine

1-2 cloves of garlic crushed

1/2 inch Ginger, chopped or grated

1 green chill finely chopped 

1/2 tsp garam masala

1/2 tsp cumin powder

3/4 tsp coriander powder

1 tbsp chopped cilantro

1 tbsp chopped mint

1 tsp chaat masala

Others

1/2 cup  basmati rice plus 1tsp salt, soaked for 1 hour

1 tbsp oil

Method

Drain the soaked rice. Take it on a plate. 

Start boiling the water to steam out Kabob. 

Mix all the ingredient for kabob very well. 

Take the oil in a bowl. 

Make small balls from the chicken mixture. Dip it briefly in the oil, and roll in the rice grains. 

Arrange them on the steamer dish. 

  

Steam for 5-7 mins depending on the size of the chicken ball. 

Take out one and check if the chicken is cooked through. 

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As  you can see the rice is steamed and pluffs up nicely. 

You can serve these with spicy mint chutney or a sweet and sour tamarind chutney or tomato ketch up.  

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BIRYANCINIS- Biryani goes to Italy

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I love watching Master Chef India. On that a couple of weeks ago someone had made arancinis with an Indian flavor. I remembered my experiment from two years ago a and thought I would blog it today. 

Here is my post from a couple of years ago. 

https://www.facebook.com/groups/euphoric.delights/permalink/616844488354528/

Arancinis are fried rice balls that are stuffed with cheese, originated in Sicily. I ate Arancinis in a famous restaurant in New York. Since then I have been meaning to put Indian tadka on it.

 So here is my attempt of ‘BIRYANCINIS’

  

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Ingredients 

2 cups of rice

3.5 cups of water ( that is how much I use)

2 green cardamom 

2 brown cardamom 

2 inch stick of cinnamon 

1 bay leaf

1/4 tsp black pepper corn

1/4 tsp cloves

Few thread of saffron soaked in 1 tbsp milk

Chopped mint and cilantro

1 egg

Method :

Soak rice in cold water for atleast 45 mins. 

Boil  water with all the whole garam masala like Cinnamon, clove, cardamom, bay leaf.  

Add soaked rice and cook until done. When it is almost ready add saffron. 

After it was cool add chopped cilantro n mint. Add the egg and mix. 

 Stuffing

1/2 onion chopped

1 lb minced chicken 

Chopped mint 

1 green chili chopped fine

Powdered garam masala containing cardamom, shahee jeera,mace powder

1/3 cup shredded pepper jack cheese

1/2 bread crumbs seasoned with dry mint & paprika

Sauté chopped onions till caramelized.

 Add chopped green chili, garam masala powder.Add minced chicken and cook. Add a lot of chopped mint.

 When cooled, add the shredded pepper jack cheese( enough to bind) .

Make balls of the cooked rice with chicken mixture in the centre. 

Dip the balls in beaten egg white( we had only used yolk for the filling), roll in bread crumbs.  Deep fry in oil( next time will try it in appam pan).

Serve with cilantro raita as a dip.

Ceviche – a healthy, flavorful way to eat fish

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Tilapia Ceviche

 

Tilapia Ceviche

The weather is warmer and the family wants to eat fresh fruits, lighter meals. It is not easy to cook something which is fresh, healthy and tasty. And of course it has to be easy to make.
One such dish is Ceviche.

The first time I ate Ceviche in Cabo San Lucas. We were on our annual vacation. All of us are big foodies so invariably the first thing we do when we go to a new place is to find out good food joints. When we asked the person who cleaned our room what her favorite place to eat was, she told us about this small place near the beach. We got out of the resort, took a local bus and reached this small village. There was this cobble stone street that went all the way to the beach. The village center was a church and around that there were many vendors selling various things. We also had the best fish tacos there.
We found the small shop that lady had recommended, that is where I are Ceviche the first time.
Let me tell you, I am not a fish lover rather I eat only select kind of fish. So for someone like me the idea of eating raw( it does get cooked in the acid) was pretty tough to try. But am I glad I did. That fish was perfectly cooked and marinated in the lime juice and paired very beautifully with crunchy cucumbers, onion, creamy avocado and with a kick from Serrano pepper.
It was a perfect warm weather snack.

So here is my take on Ceviche.

Ingredients:

2 tilapia fillet, chopped in small pieces
1 cup lime juice

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1/4 onion finely chopped 2 Persian cucumbers chopped fine(you can also use equivalent English cucumber)
1 Serrano pepper chopped fine
1/2 cup chopped cilantro
1 tomato chopped ( don’t take the seeds)
Salt to taste         2015/03/img_2186.jpg    

It is important to chop the vegetables in a uniform fashion, it looks pretty and you get a sample of all in one bite. 

Method:

Mix the lime juice and tilapia pieces. Make sure you use a shallow container so that all pieces are covered in the lime juice. Sometimes I like to use orange juice in addition to the limes you use. Here I have used a blood orange that has given nice pink hue to the fish.
Let it sit for at least 45 minutes in the fridge. Then you take it out, the fish would look white, very opaque. This is the sign that the fish is cooked in the acid.

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Drain the fish in the colander.

While the fish is in the fridge, chop all the vegetables and mix them in a bowl together. Add salt to taste.
Add the drained fish to the vegetable mixture and mix everything well but with the light hand. You don’t want the fish or the avocado to break and become mushy.

It has a very fresh crisp taste and goes really well with crostinis, pita chips, tortilla chips or even in lettuce cups. I serve it in empty avocado shells, it makes for a great presentation.