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Easy Cauliflower Ceviche
Ceviche can be made with vegetables for a vegan variation. In this easy Mexican cauliflower recipe, cauliflower, carrots, and tomatoes are used. Serve on tostadas or with crackers.
Langostino Ceviche
Great flavor using already-cooked seafood and fresh produce. Refreshing! Serve ceviche in chilled glasses, garnished with cilantro leaves and a lime wedge, with tortilla chips for scooping.
Quick Mushroom Ceviche
Mushroom ceviche can be served with crackers or chips, a quick vegan dip that is very tasty. This recipe uses canned mushrooms which is why it takes so little time. It tastes best after it has chilled for at least half an hour. Serve with crackers. [Recipe originally submitted to Allrecipes.com.mx]
Salmon Ceviche
This salmon ceviche recipe calls for thin slices of salmon marinated in lime, garlic, and cilantro for four hours before being served with chips, rice, or tortillas. Fresh ingredients are what make this simple, easy dish amazing. The hardest part of it is the slicing and dicing. With minimal effort and no cooking, you'll get rave reviews. This can just as easily pass for an appetizer in smaller portions.
Tuna Ceviche
Fresh chunks of tuna, ripe mango, and creamy avocado combine to make the perfect appetizer or a tasty lunch. I love to eat this with lime-seasoned tortilla chips, but it's just as delicious served in lettuce cups. I try to keep the tuna, avocado and mango pieces between 1/4- and 1/2-inch in size. Best eaten same-day, but can be kept 1-2 days in fridge, keeping in mind that texture will change.
Fresh Tuna Ceviche
Ceviche made with fresh, raw tuna chunks. Great as an appetizer or side dish. I learned this one from my grandparents and found it to be a winner among my college buddies.
Vegan Hearts of Palm Ceviche
This light vegan ceviche with hearts of palm, tomatoes, onion, and cilantro gets its spice from serrano peppers. You can serve it in a jar with chips or as a topping over tostadas. Even though you can eat the ceviche right away, it tastes best after it has been chilled for a couple of hours in the fridge. [Recipe originally submitted to Allrecipes.com.mx]
Halibut-Mango Ceviche
This is a colorful and flavorful recipe for ceviche, with room for variation. This halibut-mango ceviche requires fresh ingredients. Serve in a martini glass, with extra lime on the rim for squeezing.
Ceviche
This ceviche recipe is a staple in Mexico and features raw seafood cured with lime juice. Now don't wrinkle your nose! You would never know the seafood was not cooked before serving. Make sure to always use the freshest ingredients. Serve in fancy glasses with a lime slice hanging over the rim.
Mashed Sweet Potatoes with Marshmallows
Sweet potatoes mashed with brown sugar, allspice, and cinnamon are covered with a marshmallow topping in this copycat "better than Boston market" side dish. It's easy to make and tastes great. If you're looking for the best recipe for this holiday favorite, look no further!
Baked Sweet Potatoes
These baked sweet potato cubes, seasoned with olive oil and oregano, make a delicious side dish. The whole family enjoys eating sweet potato when I make this recipe!
The Italian Irishman's Pie
This is a recipe my Irish aunt gave me. Her husband is Italian, and she developed this recipe to blend things they both like. It is a variation of Shepherd's Pie. For richer flavor, substitute beef broth for water in gravy.
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