When I got home, since it was too hot to cook, I made ceviche and a raw corn salad. I bought tilapia fillets, key lime juice and habanero peppers. Here's the corn salad:
2 cobs corn, kernels cut off
1/2 onion, chopped
1 cucumber (my garden), chopped
cherry tomatoes, halved
1/4 c. key lime juice
1/4 c. olive oil
chopped fresh cilantro
chopped fresh cilantro
salt & pepper
This was mixed and chilled while I made the ceviche:
3/4 pound tilapia, chopped in 1/2 inch dice
1.5 onions, sliced thinly
2 habaneros, minced
1/2 c. key lime juice
1/4 c. lemon juice
chopped fresh cilantro
chopped fresh cilantro
salt
The tilapia was soaked briefly in 3 c. ice water and drained. The onions were soaked in another 2 c. ice water and drained. These 2 ingredients were mixed with the habaneros, lemon and lime juices and salt. After about 15 minutes it was ready to serve. The ceviche went really well with the corn salad, and I didn't have to turn the stove on at all!
The current tally for my rooftop garden is: 9 cucumbers and 1 bell pepper. There are about 10 more peppers about to be ready, and maybe 3-4 more cucumbers right now, and a whole lot of tomatoes trying to ripen. Which should happen quickly as long as it stays so hot.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.