Birthday, Dumplings, Lemon or Lime,

This is the second blog for today so there will be no Thursday blog.

Today is the big day, my husband is now officially old. 80 years since he came into the world. I can say what I like he doesn`t read my blogs anyway LOL. He has now spent half of his life in North America. I have already passed the halfway point when I have spent more of my live on this side of the pond. But then I`m younger than him!! We are supposed to go to the Mandarin today, free lunch for the birthday boy, but at the moment (Tuesday evening) I am worried about the possibility of another snow storm. I don`t know if I mentioned, it is their celebration of Chinese New Year which means dumplings and I love dumplings. As well as my Hot and Sour Soup of course.

I already blogged once today but then Dixie at dcrelief asked me to post a recipe with lemon. I had actually received a recipe for ceviche from my local fish shop, this is made with lime. Dixie agreed I could sub lime for lemon, so here you are Dixie. One thing I would disagree with, using shrimp. I have always been told shrimp absolutely had to be really cooked with heat. I could be wrong but I wouldn’t chance it myself.

Seafood Ceviche
T and J Seafoods

Ingredients
1 lb. mixed seafood (halibut, tilapia, shrimp, or scallops) cut into 1/2-inch cubes
1 1/2 cups fresh lime juice or a mixture of lime and lemon
1 small sweet white onion, chopped into 1/4-inch pieces
1or 2 large jalapeños, stemmed and roughly chopped (use your own good judgement)
1/4 cup pitted green olives
1large (about 10-ounces) ripe tomato, cored, seeded, and cut into 1/4-inch pieces OR 1/4 cup (lightly packed) sundried tomatoes, chopped into 1/8-inch pieces
1/4 small jicama, (or 1/2 of a green apple) peeled and chopped into 1/4-inch pieces
1/3cup (loosely packed) chopped fresh cilantro
2 tablespoons extra virgin olive oil,
Salt to taste
1 teaspoon sugar
1 Pound of large tortilla chips or 3 to 4-inch tostadas for serving.

Directions
Ceviche is a South American dish made by immersing small chunks of fish and/or seafood in acidic juices such as lemon or lime to cook the flesh. This recipe for Ceviche comes in two parts 1: cooking the fish in lime juice, and 2: flavouring the cooked fish with olives and tomato.
STEP 1:“Cook” the fish in the lime juice. In a large stainless steel or glass bowl, combine the fish, lime juice and onion. The fish should float freely in the juice; if not, add a little more. Cover and refrigerate until the fish is as “done” as you like: An hour or so for medium-rare, 3 to 4 hours for “cooked” all the way through. Drain the lime juice.
STEP2: Flavor the ceviche. In a mini food processor, process the green chile and olives until finely chopped (or finely chopped by hand). Add to the fish along with the tomato, jícama, cilantro and olive oil. Stir well, then season with salt and sugar. Refrigerate until ready to serve.
Serve with Tortilla chips or Tostada's

Have a great day