ceviche 54I can’t eat Ceviche without being transported back to ocean side on the beach. Has to be one of my favorites places to be.  I tried ceviche for the first time on some tropical Island and I was hooked, ordering it on every menu it was listed.  It is so light and flavorful, can’t get enough of the fresh lime juice.  A friend of mine served his homemade ceviche at a BBQ, that bowl of ceviche was gone in minutes.  He served it with slices of avocado, tomatoes and tortilla chips to pile it all on top.  You can make it with several different types of fish-tuna, red snapper,monkfish, shrimp or swordfish.  The fish is cooked in the citrus juice an acidic marinade, which takes at least 8 hours or overnight.  A light fresh appetizer or as your main entree-yum.


recipe from epicuriuos

Lemongrass Trout with Mango Salad

fish 188The other day we had some fresh fish in the studio for a photo shoot, this golden trout was just too pretty not to cook up for a photo shoot.  I worked with stylist Karla Spies and we found this recipe from my favorite Donna Hay.  I do not cook a lot of fish at home mostly because I don’t have a lot of experience and find it kinda of intimidating.  But this method of baking it in the parchment paper in the oven was rather simple and makes for an easy clean up.  The combination of the mango salad and trout has a nice compliment of flavors.ingredientsPreheat oven to 400 F. Layer pieces of non-stick baking paper on a tray and fold 3 edges in to form an envelope, leaving one edge open. Slide the lemongrass in the envelope, drizzle the Trout with olive oil and sprinkle with sea salt and cracked pepper. Slide the Trout in the envelope and fold the remaining edge of the parcel to enclose the fish, bake for 25-30 minutes depending on the size of your fish. The fish should be firm to the touch and cooked through.

Place the chilli, bean sprouts, mango, mint and green onion in a bowl and toss to combine.  Carefully open the parcel, letting the steam escape, and top with the mango salad and spoon over the dressing. Serve with the lime wedges.