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Yucatan Roast Salmon
Yucatan Roast Salmon
While this isn’t a traditional Mexican recipe, the achiote marinade is and is used all over the Yucatan Peninsula. The marinade consists of achiote paste, freshly squeezed orange and grapefruit juice, garlic, and oregano. This marinade is also great on pork, chicken, and shrimp. Serve the salmon as is with black beans. You can also turn the salmon into tacos. A 1lb. salmon fillet will yield 8 tacos.
Ingredients
- 1 lb salmon fillet
- 1 tbsp olive oil
Achiote Marinade
- 1/3 cup orange juice
- 1/3 cup grapefruit juice
- 40 grams achiote paste
- 3 garlic cloves
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tsp oregano
Instructions
Achiote Marinade
- Add all of the ingredients to a blender.
- Purée until smooth.
Yucatan Roast Salmon
- Preheat the oven to 425 degrees. Line a baking sheet with foil. Add a tbsp of olive oil to the bottom of it. Place the salmon fillet skin side down. Brush the salmon with the achiote marinade. Let sit for 15 minutes.
- Right before throwing in the oven, brush on another layer of the marinade. Cook for 12 minutes.
- While the salmon is roasting, add the rest of the marinade to a saucepan. Cook over medium heat for a couple of minutes.
- The sauce should’ve thickened significantly.
- Let the salmon sit for 5-10 minutes before serving.
- Serve the salmon as is with black beans…or, serve it the way I did; as a double corn tortilla. taco, topped with pickled red onion, habanero pickled jalapeños, cabbage, and the thickened achiote sauce.
Rice with Vienna Sausages (Arroz con Salchichas)
Rice with Vienna Sausages (Arroz con Salchichas)
This rice is made in both Cuban and Puerto Rican cuisines. The slight difference is how the sofrito is made. There are many protein substitutes you can use if you aren’t a fan of Vienna sausages. Ham, pork, more bacon, chicken, or shrimp are all great replacements. Leave out all the meat and use vegetable stock if you want this rice to be vegan.
Ingredients
- 4 slices bacon
- 3 tbsp olive oil
- 1/2 cup sofrito
- 1/2 medium white onion diced
- 1 red bell pepper diced
- 3 cans vienna sausages diced
- 8 oz corn
- 2 tbsp tomato paste
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tbsp oregano
- 2 envelopes Sazon seasoning
- 2 cups rice rinsed
- 4 cups pork stock
Instructions
- Dice the bacon. Cook over medium high heat for 3-4 minutes. Once finished, remove and set aside.
- Add the olive oil to the bacon grease. Fry the sofrito and the spices for just 1 minute, until it is aromatic.
- Stir in the onions, bell pepper, Vienna sausages, corn, and tomato paste. Sauté for 2 minutes. Add in the rice and sauté for another 2 minutes.
- Add in the pork stock and bacon. Give it a stir. Bring to a boil. Cover and reduce the heat to medium low. Simmer for 30 minutes without stirring until all of the liquid is absorbed.
- Give the rice a stir. Turn off the heat and let sit for 10-15 minutes, covered.
- This rice goes great with Cuban pulled pork.
Caribbean Style Shrimp Ceviche
Caribbean Style Shrimp Ceviche
The national dish of Peru is ceviche; where it originated from over 2000 years ago. Ceviche is raw fish or other seafood marinated in citrus juice; typically lemon or lime. The acidity of the juices “cooks” the raw seafood, making it safe to eat. Ceviche eventually spread all over South and Central America, México, and many Caribbean islands.There are many different types of fish, seafood, and other variations of ceviche. Shrimp, scallops, octopus, squid, snapper, or any other firm fleshed white fish are used to make ceviche. It is vary important to use freshly squeezed lemon or lime juice to “cook” the protein. Bottled varieties of lemon and lime juices won’t work and have extra chemicals and preservatives in them.Ceviche is a great as an appetizer, and even a main course. Serve with tortilla chips, toasted baguette, plantain chips, or leaf lettuce.
Ingredients
- 1 lb shrimp peeled and deveined
- juice of a lime
- juice of a lemon
- 1 cup roma tomato diced
- 1 cup cucumber diced
- 1 large mango diced
- 1/2 cup red onion finely chopped
- 1 serrano pepper seeded and finely chopped
- 1/2 cup cilantro finely chopped
- 1/2 cup orange juice freshly squeezed
- 1/4 cup lemon juice freshly squeezed
- 1/4 cup lime juice freshly sqeezed
- 1 tsp salt
- 1/2 tsp cracked black pepper
- 1 avocado diced
Instructions
- Wash your shrimp. Cut each shrimp into 3-4 pieces. Marinate for 15 minutes with the juice of a lemon and lime.
- Scoop out the shrimp with a slotted spoon into another bowl. Add in the tomato, cucumber, mango, red onion, cilantro, serrano pepper, orange/lemon/lime juices, salt, and pepper. Cover and let marinate in the refrigerator for an hour.
- Add in the avocado before serving.
- Serve the ceviche chilled with tortilla chips, toasted baguette, plantain chips, or leaf lettuce. I fried a couple of corn tortillas a little longer than normal and turned them into tostadas.
