I love the fresh flavors that come together in a stir-fry. In this particular version, I use salmon, broccoli, snow peas, carrots, water chestnuts, and spinach. But the beauty of stir-fry is that you can substitute nearly any vegetable for another. Shop your local farmers market for the season’s best and add or substitute as you please.
Years ago, before I had children (who are now 6 and 7), my husband and I would take our boat to a waterfront restaurant not far from our house. Although there are many waterfront restaurants to choose from (we live in Florida) we selected this particular restaurant because it had one of our favorite appetizers—shrimp ceviche served with tortilla chips. Although the restaurant no longer exists, this refreshing dish reminds me of the time we spent sitting on the restaurant dock drinking wine and enjoying this favorite appetizer.
Over the years, I’ve made some changes to the dish. The restaurant used baby shrimp but I found that I enjoy medium size shrimp that are chopped into smaller pieces rather than baby shrimp. I also added bay scallops to the recipe as the combination of shrimp and scallops ensures every bite is special.
If you want to do all the prep at once, do so, but just don’t combine the vegetables with the seafood until you’re ready to serve. I usually prep the seafood and while it’s in the refrigerator, I prep all the vegetables (except the avocado). I cover and store in the fridge until I’m ready to combine and serve. A little squeeze of fresh orange juice and the addition of avocado added immediately before serving and you have a perfectly healthy and crave-worthy dish.
In a glass or stainless steel bowl, stir together the lime juice, lemon juice, Add the shrimp and scallops, cover, and refrigerate for at least 4 hours and up to 8 hours. Stir once or twice during chilling.
When ready to serve, drain the shrimp and scallops. Add the tomato, cucumber, red onion, garlic, cilantro, Serrano chile, and salt and toss gently.
Just before serving, add the avocado and the juice of one orange and toss. Serve with tortilla chips.
I am a fan of seafood. I’m always trying to come up with new dishes to feature the season’s best. Some of my favorite recipes from the Healthy You Diet cookbook include the Miso-Glazed Salmon, Crab Cakes, and Fish Tacos. But this Lobster with Ginger Rice recipe may be a new frontrunner.
As we approach lobster season (May is typically one of the best months to buy lobster), I wanted to make a light, yet flavorful meal with lobster as the centerpiece. It’s different from the typical seafood recipes mentioned above and will make a good impression on the family or dinner guests.
Sometimes lobster alone isn’t enough. When combined with rice, it becomes a more satisfying meal. The addition of lime zest and a little bit of ginger provides a fresh, citrusy flavor with a nice kick.
Being in Florida and close to the Caribbean, my family often vacations in the Bahamas. This dish reminds me of our family vacations and the delicious fresh seafood we’re able to enjoy while there. I hope you enjoy it as much as I do and leaves you with that vacation-like feeling.
Fishing, reading about fishing, and cast-netting are among my 5-year-old’s favorite things to do. Neither my husband nor I have any interest in fishing so we are both amazed by his passion.
One of the great things that comes from this passion is that he loves to try all kinds of fish recipes. Last week he begged me to make salmon, and although my 7-year-old daughter wouldn’t even give it a try, my son absolutely loved it. His exact comment, “Mom I love this! Can we try tilapia next?”