Shrimp Ceviche – Ceviche de Camaron

Shrimp Ceviche

Shrimp Ceviche is so Refreshing

All of the ingredients are designed to pack a wallop of nutrition and explode with flavor.  It’s got Onions, Peppers, Tomatoes, Avocado, Cucumber and a list of other seasoning’s and ingredients you’re going to love.  You can serve this with chips, eat it plain as a salad, serve as a Tostada or, my favorite, as a Cocktail in a glass with Clamato!

Shrimp Ceviche can, technically, be made with vegetables only but traditionally it’s made with either Tilapia or Shrimp.  The secret is cook the meat in the citric acid of freshly squeezed Lemon and Limes.  I find this method very effective with the fish but I find that it makes the shrimp a little pasty and less pleasant to eat.  So I like to steam my shrimp before I marinade it in the juice.  I get a ton flack from Hispanics that see me do it this way in the video but the results turn out virtually the same.   The texture of the shrimp is better and the flavor of the Lemon and Lime marinade is forever present because the citrus is so potent.  Therefore, trust me with the steaming in this recipe and enjoy your Shrimp Ceviche!

Shrimp Ceviche Ingredients:

  • 1 pound raw shrimp, peeled and deveined
  • 2 lemons
  • 2 limes
  • 1/4 cup Orange Juice
  • 1 cucumber, chopped
  • 1/2 Onion, chopped
  • 1/2 Jalapeno Pepper, diced (optional)
  • 1 cup Tomato, diced
  • 1 Avocado, chopped into 1/2-inch pieces
  • 1 tbsp Cilantro, chopped
  • 2 tbsp Olive Oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon Black Pepper
  • Clamato Juice (optional)
  • Tabasco Sauce (optional)

Steam Shrimp for 1 minute then remove and place in a bowl.  Then add the Lemon, Lime and Orange juice, stir and let it marinade for 20 minutes.  Chop all the remaining ingredients and combine in a separate bowl.  Add the Salt and Pepper, then stir.  Strain the Shrimp but add 1/4 cup of the juice to the vegetable bowl and add the shrimp, then stir.  Serve Shrimp Ceviche with Tostada Shells, Corn Chips or in a Glass With Clamato over the top.

Green Bean Casserole

Green Bean Casserole

The Best Green Bean Casserole

This is definitely my favorite Green Bean Casserole recipe.  Just have a look at the ingredients and I think you’ll agree or at least understand why I feel the way I do.  I mean, Bacon says it all doesn’t it?  I’ve been wanting to throw down some traditional Holiday recipes, this season, that are a little more vibrant than what we’ve been use to in the past.  At the same time though, I wanted to make sure that the change was subtle enough to not take over the recipe and actually ruin the over all flavor.  I believe this recipe is more than successful with that, adding even 3 other ingredients; Portobello Mushrooms, Bread Dressing Stuffing and Cheese!

YouTube’s Green Bean Casserole

I released this Green Bean Casserole video for Thanksgiving, 2 years ago, and it did really well among my subscribers.  Anyone that tried this recipe, absolutely, raved about it.  If you’re new to this recipe, my videos or my blog for that matter, I encourage you to investigate my food libraries here on my site or on my YouTube Channel.  There are currently more than 300 of my personal video recipes posted now and there are several, revolving around these upcoming holidays, you won’t want to miss.  Be sure to check out some of my classic recipes, like my Garlic Mashed Potatoes, my Southern Style Sweet Potato Casserole and my Croissant Dressing/Stuffing, just to name a few.  My Thanksgiving Playlist can be seen HERE!

Green Bean Casserole video tutorial by PoorMansGourmet.

Green Bean Casserole Ingredients:

2 1/2 cup Green Beans
3 Cup Chicken Broth
1 lbs Bacon, chopped
1/3 stick Butter
1 Onion, chopped
5 Portobello Mushrooms, chopped
1 Garlic Clove, chopped
1 cup Stuffing, dehydrated
2 cans Cream of Mushroom Soup
1 can French Onions
Salt and Pepper to taste
Adobo to taste (Optional, Garlic Powder with other ingredients)
1/2 cup cheddar cheese, grated

For this Green Bean Casserole, heat 3 Cups of Chicken Broth in a Pot and add the Green Beans.  Heat for 10 minutes if they’re fresh uncooked Beans and 5 minutes if they are canned, then Strain and add the beans only to a separate bowl.  Cut the bacon into 1/2 inch strips and start cooking.  Cut and chop all veggies.  In a hot pan add 1/3 stick of butter and saute the veggies until tender, then salt and pepper to taste and add the Adobo (or Garlic Powder and Oregano).  De-grease the bacon on a paper towel and along with the chopped Onions and Mushrooms, with the exception of the cheese, start to combine all the remaining ingredients with the Green beans.  Stir in the Mushroom Soup and add the French onions, then poor the mixture into an oven sage Casserole Dish and bake at 350 degrees for 20 minutes.  Add the cheese after and bake for 5 more minutes until the cheese is melted, and serve your Green Bean Casserole!

Kalua Pork

Kalua Pork

 Deciding About Kulua Pork!

If you’re wanting Kalua Pig, I guess it’s a real simple process of elimination and mathematics.  If you don’t have a Louau to go to, number one, or if you don’t have an underground oven or even want to deal with digging a fire pit or making a temporary cinder block oven, or if you don’t even have an entire Pig to roast, here’ is a Slow Cooker alternative solution for Kalua Pork instead.  And, if you haven’t had this at your Thanksgiving Dinner, YOU ARE MISSING OUT!

Kalua Pork Ingredients:

1 Pork Roast, Shoulder or Rump
1 tbsp Liquid Smoke
Sea Salt (Kosher or Margarita Salt is fine, Hawaiian Sea Salt is the best)

Tenderize your Kalua Pork Roast with a Skewer, Fork or Needling Device.  Then Rub Liquid Smoke over entire Roast and then salt all sides as well.  Put in Crock-pot and Cover.  Roast on the Low setting for 15 hours.  Then fork pull the meat apart on a separate plate and add Crock-pot Juice as needed to moisturize.  Serve with Rice!