Archived entries for Lime

Succulent Ceviche with Whitefish

Ceviche blew my mind the first time I heard of it. The idea of “cooking” with no heat seemed so exciting; that because of the delicate tissue in seafood and fish, when you soak it in a high acid solution, often lime juice, the acid will break down the cell walls and “cook” the meat.

I love the delicate succulence of sushi and sashimi, and this same quality, often lost or diluted when cooking, is so wonderfully preserved in ceviche. Each bite is a burst of subtle juiciness infused with the tartness of the citric marinade. Nothing can be more satisfying on a warm summer day then this fresh cool dish!

Because this dish is all about the delicacy of the meats, you want a fish which has a more subtle flavor. As awesome as this dish is, it can be made horrible with a strong fishy flavor. Gross gross gross! So stay with a whitefish and you won’t be sorry. Although, we are very frugal here, this is a dish which needs good quality fish. It can be made with some cheap farm raised tilapia, but I would suggest going to your local fish monger or grocer and asking for a good fillet cut. I’ve made this with wild stripped sea bass as well as the Peruvian Corvina sea bass for the Polynesian meal, and the better the meat, the more beautiful this dish becomes. So don’t skimp. That’s my advice.

The marinade needs to be high enough acid content in order to “cook” the fish. I tried making it with marinades higher in wine content then citrus juice or vinegar but the meat was a bit raw, even after soaking for 8 hours. SO my recipe sticks with the traditional technique of being mostly citrus juice with some additional flavors. Many recipes call for cutting the fillets up into small bite size chunks, which make the soaking time much less, but I like keeping the fillets larger because I feel as though the meat retains the fresh texture better. So with no further ado, on to the recipe.

Recipe: Whitefish Ceviche


    • 1-2 lb of fillets of whitefish
    • 10 limes
    • 1/2 c. white wine
    • 1/2 c. sweet vinegar (rice vinegar, white wine vinegar, etc)
    • 1 onion, diced
    • 1 tomato, diced
    • fresh fruit, diced
    • salt
    • pepper
    • optional: papaya seeds, black tea


  1. Prep fillets: Take each fillet and cut in half or in thirds (for large pieces). If the fillets have differences in thickness, trim any thicker areas to create a uniform thickness. Place the fillets between parchment paper and gently pound to lightly tenderize the meat. Don’t beat it, just to slightly mush it a bit.

    Soak the fish in salt water:
    In a bowl of salt water, soak the bowl for 10 minutes or so. This will give the fish a quick brine and help infuse the salt into the meat.

    Tenderize the meat: Remove the fish from the salt water and lay out in glass dish. Lay each piece of fish out so they don’t overlap. Sprinkle fish with salt and freshly cut pepper. You can use smashed papaya seeds instead of pepper. Optional, you can also sprinkle the meat with dried black tea which helps give a nice subtle bitterness to the sweet taste of the fish. Cover the dish in syran and place in the fridge.

    Prep marinade: Squeeze limes for fresh lime juice. Mix juice with wine and vinegar. Set aside. Dice onions, tomatoes and any fresh fruit. I used papaya and mango. The fruit helps infuse a sweetness into the fish.

    Assemble ceviche: Remove dish of fish out of the refrigerator. Cover with 3/4 of the diced onion, tomatoes and fruit, reserving 1/4. Pour the marinade so it just covers the fish. Recover and chill.

    Flip fish: After 15 minutes, remove the dish from the fridge and flip the fish. Cover and chill. The fish will probably need to sit between 6-8 hours in the marinade to be fully prepared. Check back every couple hours to flip the fish, maybe two or three times.

    Plate the fish
    : When you check the fish, take a piece and slice into the center. You’ll want it to be white all the way through. If its still pink at the center, it needs a bit more time. When its done, remove the fish from the marinade. Cover with the remaining fresh onions tomatoes and chopped fruit.

    Serve, eat, yum!

Cooking time (duration): 30 (8 hours total)

Diet type: Vegetarian

Diet (other): Reduced fat

Meal type: breakfast

Culinary tradition: Persian

Recipe by on.
Microformatting by hRecipe.

How To Roast A Leg of Goat and Be Awesome!

Goat is a bit exotic. If you want to impress people. Exotic always works. So, roast a leg of goat and you’ll be awesome. Guaranteed. That’s a Forkable promise. You can also go off about how difficult it is to make goat and how its often tough, and then when people bite into the moist juicy meat this recipe will easily provide you, everyone’s brains will explode. Maybe that should be the title of this post: How To Make Everyone’s Brains Explode with Goat. Hmmm Anyway, onto the recipe.

If at any point during this recipe you ask Why? – here’s your answer.

Roasted Leg of Goat

  • a 4-5 lb leg of goat, bone and all
  • seeds from a large mature papaya
  • 1-2 Tbs kosher salt
  • 2-3 large onions for roasting
  • -for the marinade-

  • 20 limes, juiced
  • 1 c. rum
  • 1 c. white wine
  • 2 c. olive oil
  • 1/4 c. brown sugar
  • 2-3 large beets
  • -for the dry rub

  • 2 Tbs dry ginger
  • 2 Tbs cumin
  • 1 Tbs coriander
  • 1/4 c. brown sugar
  • 1/4 c. kosher salt
  • 1 Tbs sumac
  • chopped fresh mint
  • head of garlic
  • fresh ginger knuckle- 2″ or so.

  • 1) Go out and purchase a fresh leg of young goat from your butcher.

    The night before you serve:

    2) Trim the roast. The roast may be covered by a hard white surface tissue. If so, you’ll want to trim this off. I found this to be a bit difficult, but just do your best to remove as much as possible without hacking apart the roast. Put your fingers underneath the tissue and see if you can work it away from the flesh and cut it off that way. Trim off any extra fat deposits. Reserve for later.

    3) Rub smashed seeds and salt on the leg to prepare it for the marinade. Take your papaya and cut in half. Take the seeds from half the fruit and using the flat end your knife, smash them until you can see the white insides. Mix with a few tablespoons of salt and rub over your meat. Chill while you make your marinade.

    4) Assemble your marinade. Freshly squeeze your limes. Mix lime juice together with your rum, wine, olive oil and brown sugar. Place your leg roast in your roaster and pour the marinade over the leg. Wash and peel your beets, slice and place the slices in the marinade with a few slices on top of the roast.

    5) Cover the roaster with cellophane and chill overnight. Check your roast every few hours to flip over. You don’t need to get out of bed in the middle of the night. Relax. It’ll be ok, just don’t forget to flip it at least once or twice. Now, go have a drink. You need it.

    The Day You Serve:

    6) Figure out what time dinner is and schedule cooktime. Once you have dinner time scheduled, figure out the timing of your meat. It will take about 3 hours with the dry rub, 20 min. or so on the bbq and ~90 minutes in the oven. It will be fine to sit for up to an hour after removing from the oven and still be warm. You’ll want to get the dry rub on your meal about 5-6 hours before dinner time.

    7) Remove the leg from your marinade. Reserve about 4 c. of the marinade for later.

    8) Insert your lardoons. Wait, what are lardoons? Well, I can see you didn’t read my previous goat article. That’s okay. I forgive you. Lardoons are just a fancy way of referring to the fat we trimmed off earlier. Take your roast, and make a few deep incisions into the meat- an inch or so. Stuff these incisions with any trimmed fat as well as a garlic clove and a thin slice of fresh ginger each.

    9) Get your dry rub on. Mix your ingredients for the dry rub. Feel free to edit or substitute any of the seasonings on my dry rub. Its not that important, just the salt, sugar and some spice. Take the seeds from the second half of the papaya and smash them the same way you did above. Mix the seeds in with the dry ingredients. They will bind the spices together into a paste. Smear that stuff all over the meat. This is always my favorite part!! Wrap it up in cellophone and chill in the fridge.

    10) Heat up the grill. 30-45 minutes before you’re ready to start this roast off, get your grill fired up. Figure out your timing based on your grill. We have a very small smokey joe which takes forever! But you may have a fancy stainless BBQ with burners, sinks and an attached swiveling lazy boy. If so, recline back and press the fire button on your remote control.

    11) Preheat Oven. While you’re messing with the grill, have the ol’ ball and chain preheat the oven to 325. If you don’t have an ol’ ball and chain, do it yourself, dummy!

    12) Grill it! Once that fire is HOT: get that roast on there, face down first. We’re grilling it first to sear it, so only give each side about 10 minutes, more or less until the surface is blackened.

    13) Roast it! Have the roaster ready to go at the side of the grill. Fill the roaster with 2-3 large onions quartered to rest the roast on so the meat doesn’t burn to the bottom of the pan while its in the oven. Once the meat is done on the BBQ, insert a meat thermometer into the thickest part of the meat and get that pup into the oven. Keep an eye on the thermometer. Once it gets to 130 degrees, probably after 90 minutes or so, remove from the oven.

    14) Let it rest! After it comes out of the oven, tent it by taking a sheet of aluminum foil and loosely folding it over the top of the leg roast. Let it sit for about 20 minutes. While it sits, you’ll notice it will go up to about 140 degrees, which is EXACTLY what we want. Nice- medium rare!

    15) Carve it. I wish I could give you better instructions on how to carve, but I can’t. I suck at this! I’m told the only way to learn is to practice, so I’ll just have to keep at it. Its sort of depressing to make such a beautiful food item and then hack it apart, but oh well. Here’s a guide to carving a leg of lamb which may help you. I wish you luck.

    Eat it sucka! This of course is always the easiest part. Hopefully you have some people to eat it with. Make sure you tell them how long and hard you worked on this thing. Well, I hope it wasn’t actually hard, but make them think it was. Its great when people drool all over you with compliments. Suck it up. You’ve earned it. You just made a goat! Ha!

    -PS- Don’t you dare throw that bone away! Stick it in your freezer to save for stock. There’s another long hard winter in front of you and you’ll need some broth. I guarantee it.

    Blue Food: Blueberry and Lime Pie

    You don’t like blueberry pie? Why not. You’re grossed out by blue food? Well, get over yourself. You’re a jerk. Stop reading my blog.

    OK, Ok, Alright. You’re not a jerk. Different stroke for different folks. Its not our job to preach about pie, but for 99.9% of you, when I say blueberry pie is the best, I know, I’m preachin’ to the choir. To all you .1% out there, get over yourself. Ahh! There I go again. Don’t pay attention to me. Lets just get to the recipe.

    Blueberry and Lime Pie

    • 2 pints blueberries
    • 2 tsp. lime zest
    • 1 1/2 c. sugar
    • 2 Tbs Pimms Cup liquor
    • 1/4 corn starch
    • 1 pie crust

    I guess technically this could be called Blueberry Citrus pie as the Pimms Cup liquor is a nondescript citrus flavor, but I liked the sound of blueberry lime pie. The lime zest and the Pimms helps set off the sweetness in the berries. If you don’t have Pimms, I suppose you can substitute an orange liqueur like Grand Marnier or sweetened lime juice. If you don’t drink, again, why are you reading this blog? Just kidding. I don’t know why I am so antagonistic today. I love all my readers. Truly. Try some orange extract. If you don’t have that, just add a bit more lime zest and perhaps some juice.

    (pretty much the same as the Raspberry Rhubarb pie from the last post.

    1. Preheat the oven to 375

    2. Roll out bottom pie dough. Place in a pie pan, and pre-bake for 10 minutes until golden brown.
    3. Mix filling and place in the pie crust.
    4. Put a top crust on in whatever decoration you choose. You can do a whole top or a lattice. Above, I used 2 different sized juice glasses to cut out circles and overlap them as my topping. Fun!
    5. Brush pie with egg, milk, or oil, whichever you choose. Sprinkle the top with sugar.
    6. Bake at 375 for 45-60 minutes until crust is golden brown and filling is bubbly.
    7. Cool completely before eating.

    99.9% of you can now dig in.

    Stretching A Dollar Into A Pitcher: Fresh Squeezed Limeade

    Fact: few things are as delicious and refreshing on a warm afternoon then freshly squeezed fruit juice. To celebrate the thermometer finally surging into the 70s, Ira decided to pull out the citrus reamer and make an ice cold pitcher to sip on our stoop.

    Our neighborhood bodegas usually limes for 10 cents a piece, so we were able to whip this delicious drink up for only $1.00. Now that’s making the most of a dollar!

    Freshly Squeezed Limeade

    • 10 limes, juiced
    • 2 c. sugar
    • 8 c. water
    • ice

    Squeeze limes. We have this handy dandy 2:1 lemon and lime squeezer which is awesome and easy to use. A wooden reamer works great too, but if you don’t have any of these just use a fork.

    Add sugar. This drink has ALOT of sugar, but who cares about our teeth on a day like today. We just want to drink a delicious beverage. So don’t worry about it, and just mix that shit in.

    Add ice and water. Stir it up. Keep adding water until the taste is just the way you like it.

    Drink up and taste the summer. Now that’s crescent fresh!

    White Chicken Chili with Coconut and Lime

    Though I’ve heard of white chicken chili, I’d never had it before. It sounded like a good alternative to the tomato based kinds, so I decided to concoct something along these lines for my Chili Night. White chicken chili made me think of tom kha soup, a spicy Thai soup with a coconut lime broth. So instead of researching other recipes to find out what most people considered White Chicken Chili to be, I decided to Americanize tom kah into Tex-Mex. Here’s what I came up with.

    White Chicken Chili

    • 1 large chicken breast, sliced
    • 1 large red pepper, sliced
    • 1 large green pepper, sliced
    • 1 large onion, sliced into wedges
    • 4-5 limes juiced
    • 1 tsp cumin
    • 1-2 tsp chili powder (depending on taste)
    • 1 quart chicken stock
    • 1 cup uncooked rice
    • 1 can coconut milk
    • 1 can white beans
    • 3/4 c. frozen corn
    • 1 Tbs honey
    • salt and pepper to taste

    Marinate sliced chicken breast in 1/8 – 1/4 c. fresh squeezed lime juice (2-4 Tbs). Sprinkle with salt, cover with plastic wrap and refrigerate for at least one hour, preferably 2-3.

    In a large bowl mix peppers with onions, 1-2 Tbs olive oil and 2 Tbs freshly squeezed lime juice. Sprinkle with a pinch of salt (not too much) and 1/4 tsp pepper.

    On burner, heat cast iron grill over high heat until smoking. Grill vegetables until charred and onions are clear. Remove from heat and set aside.

    Grill chicken until just cooked, 1-2 minutes. Remove from heat.

    Place frozen corn on a baking sheet under broiler until charred.

    In a soup pot, place chicken with quart of chicken stock, 1 cup of uncooked rice, cumin and chili powder. Bring to a boil and reduce to a simmer. Simmer until rice is cooked, approx. 30 minutes.

    Add coconut milk, white beans, grilled vegetables and corn. Add 1/4 c. fresh squeezed lime juice and 1 Tbs honey. Season with salt and pepper to taste.

    Many guests commented that although they were initially drawn to the lamb chili, the chicken was their favorite. Light and tart, the creamy coconut flavor compliments the acidic lime and a sweetness is brought out of grilled vegetables from the salty chicken base. The white beans and rice qualify this dish for official chili status.

    Favorite New Holiday Treat: LIme Glazed Cornmeal Cookies

    Every year I like to try out new recipes along with the tried and true. This is my favorite from this year’s batch. I found this recipe while perusing my Aunt Anne’s Martha Stewart Christmas Cookbook. I think I’m going to be making these every year from now on.

    Lime Cornmeal Glazed Cookies

    • 1 cup (2 sticks) unsalted butter, room temperature
    • 1 cup sugar
    • 1 large egg
    • 4 teaspoons freshly grated lime zest plus 2 tablespoons freshly squeezed lime juice (about 6 limes total)
    • 2 teaspoons freshly grated orange zest (2 medium oranges)
    • 1/2 teaspoon pure almond extract
    • 1 1/2 cups all-purpose flour
    • 1 cup yellow cornmeal, plus more for coating glass
    • lime glaze

    I made a few slight adjustments to her directions, so here are my suggestions.

    Using a mixer, cream butter and sugar until light and fluffy. Add egg mixing into creamed butter. Add citrus zests, lime juice, and almond extract. Mix until blended.

    Mix together flour and cornmeal and slowly add to your batter while mixing, continue until well blended. Wrap dough in plastic and chill for 1 hour.

    Remove dough from the refrigerator. Roll dough into 1″ balls. In a bowl, mix 3 parts cornmeal to 1 part sugar. Roll balls in cornmeal and sugar and lay out on a tray lined with parchment or a silicon mat a couple inches apart.

    Using a glass press cookies into thin disks. Dip cup in milk and then in cornmeal/sugar mixture before pressing each cookie. Bake at 350 for 8 to 12 minutes or until cookies are light golden around the edges. Remove cookies from oven and place cookies on a wire rack to cool.

    Mix together lime glaze. Line surface under wire racks with newspaper. Spoon about a teaspoon of glaze on each cookie and place cookie back on wire rack to dry. Before glaze is hard, zest a lime above cookies so zest hardens into glaze. Store in a sealed container.

    These cookies have a caramelized crispy texture and the sweet of the glaze contrasting with the tart citrus flavors is so wonderful, I could eat these all day!

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