Cod Ceviche

Ceviche is perfect when you are looking for that light, protein packed snack or meal.  I used nut thins crackers instead of tortilla chips to keep it on the healthy side.  Could also use rice crackers, or whatever you choose.

Cod Ceviche
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Prep Time: 15 minutes

Cook Time: 6 hours

6 hours, 30 minutes

Makes about 2-3 cups

Cod Ceviche

Light, healthy and tasty..... my favorite type of food. I also did a shrimp ceviche with the same ingredients, only I boiled the shrimp in water to cook it first, chopped it and added the rest of the ingredients. Other fish you can use instead of Cod would be Halibut, Red Snapper, or Sole.

Ingredients

  • 1/2 lb of cod filet (about 2 cups chopped)
  • 1 medium avocado, cut into chunks
  • 2 roma tomatoes, chopped
  • 3 tbsp red onion, chopped
  • 3 tbsp cilantro, chopped
  • 3 lemons, juiced
  • 3 limes juiced
  • 2 more limes
  • Salt and pepper

Instructions

  1. Cut the fish into small chunks. Add to a glass or stainless steel bowl.
  2. Add the lemon and lime juice. Make sure the fish is fully emerged in juice.
  3. Cover and refrigerate for at least 4 hours, may need longer. Marinading the fish in citrus cooks the fish. Check fish by breaking a chunk apart. If its done, it will easily flake apart, as if it were cooked. If its not, keep marinading longer until its done.
  4. Once cooked, strain the fish from the juice. Add back to bowl, or a new bowl.
  5. Add the tomato, avocado, red onion and cilantro.
  6. Juice the remaining 2 limes over the top.
  7. Sprinkle with a little salt and pepper.
  8. Gently toss to combine.
  9. Serve with your choice or cracker or chips, or use a fork. Its up to you.
  10. Enjoy!
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Zucchini Cakes

Just another good way to get your veggies in. These make a great snack, or as a side dish with some protein.  I also make vegetable cakes the week prior.  I had a bunch of random vegetables in my refrigerator that I needed to finish off (broccoli, asparagus, red pepper, onion, zucchini), so I put them in the food processor, and pulsed them to a small chop, and pretty much added the rest of the ingredients (corn, flour, water, seasoning) and cooked them the same way.  Those were super tasty as well.

Zucchini Cakes
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Prep Time: 20 minutes

Cook Time: 20 minutes

45 minutes

approximately 8 cakes

Zucchini Cakes

There can be many variations to this recipe....meaning, add more vegetables, substitute the flour for regular flour, or another gluten free flour you choose, change up the spices used, to your liking (add cayenne for instance). Have fun creating your own rendition. And create a sauce to go with them. I am dairy free these days, so no sauce, but sour cream or a chipotle mayo would be tasty.

Ingredients

  • 2 large zucchini, grated
  • 3/4 cup garbanzo bean flour
  • 1/4 cup water
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 grated parmesan cheese
  • 1/2 cup corn
  • High-heat cooking oil (avocado, coconut, grape seed)

Instructions

  1. Add all ingredients to a large bowl.
  2. Mix to combine. Should be gooey-like.
  3. Heat oil over medium heat in a large skillet.
  4. Form small patties with batter, and add to skillet.
  5. Cook about 4 minutes each side, until golden brown.
  6. Remove from pan, and serve warm, or let cool and refrigerate for up to 4 days.
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