“ Tropical weather is sweeping through with the summer breezes, and Sonia’s tuna ceviche comes with a twist. Coconut milk brings out the melting, smooth taste of the tuna that will leave you running for the beach umbrellas. Kate, Recipe Hunter ”
- Bird's Eye Chile
- Coconut Milk
- Lime Juice
- Orange Juice
- Orange Zest
Fresh, citrusy, and made for summer, ceviche is a dish that is excellent for those days that the kitchen is already too hot to turn on the oven. This recipe improves on the already delicious meal with the rich coconut milk added before serving. Typical ceviche is prepared by marinating melt-in-your-mouth tuna in a citrus mixture, lime and orange in this case, along with some peppers to give it some heat. Ginger and chiles give this recipe a kick, but the smooth taste of coconut milk calms things down. It is Sonia’s addition of coconut that makes this recipe truly stand out and conjures up images of lapping waves, palm trees, and drinks with tiny umbrellas.
“ I’m a former overweight, heavy drinker, chain smoker and junk food eater turned into a big time health and fitness aficionado. Having recently discovered the benefits of the Paleo lifestyle, I haven't looked back since and now cook strictly Paleo. ”
Anyone looking to revamp their lifestyle and turn to a healthier menu needs to discover Sonia’s blog, The Healthy Foodie. This Quebec blogger leads her followers by example as she navigates her transition into the paleo diet, delivering recipes that are healthy and simple, but maintaining a focus on amazing flavor. Her voice is helpful and enthusiastic, and her pictures are vibrant and enticing. When she isn’t creating deliciously healthful dishes, Sonia keeps herself active and fit, giving even more reason for joining her in her kitchen’s inventions.
When you’re buying fresh fish to use at home, chances are that (unless you’re a fisherman) the fish is going to have to spend some time in the fridge. Most people will just toss the wrapped package into refrigerator but there’s a reason that markets store their fish on ice. Here’s how to properly store fish at home:
Remove fish filets from the wrapping and place inside of an airtight plastic zip-top bag.
Place the bag on top of a tray (like a 9×13 baking pan) filled with ice and store in the fridge.
Replace the ice as it starts to melt.
To stay fresh, fish needs to be kept at 32 degrees F while the ambient air in most refrigerators is closer to 40 degrees F. By storing the filets in a bag on a bed of ice, the fish will stay ice cold without swimming in a pool of water (remember, they’ve done that already). Use within 1-2 days.
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