Southwest Skillet Corn

Source: http://www.recipezaar.com/

Ingredients:

• 1 medium sweet red pepper, chopped
• 1 tablespoon jalapeno pepper, seeded and chopped
• 1 tablespoon butter or margarine
• 1 1/2 teaspoons ground cumin
• 1 (16 ounce) package frozen corn, thawed
• 1/3 cup fresh cilantro or parsley, chopped

Directions:

1. In a large non-stick skillet sauté red pepper and jalapeño in butter until tender. Add cumin; cook for 30 seconds.
2. Add corn and cilantro; sauté 2 minutes longer or until heated through.

Other Tidbits:
25 min | 15 min prep | SERVES 4

Javi’s Really Real Mexican Ceviche

Source: http://allrecipes.com

Ingredients:

• 4 pounds shrimp
• 1 pound scallops
• 6 large limes, juiced
• 1 large lemon, juiced
• 1 small white onion, chopped
• 1 cucumber, peeled and chopped
• 1 large tomato, coarsely chopped
• 1 jalapeno pepper, chopped
• 1 serrano pepper, chopped
• 1 bunch cilantro
• 1 tablespoon olive oil
• 1 tablespoon kosher salt
• ground black pepper to taste

Directions:
In a large glass or ceramic bowl, gently toss the shrimp and scallops with the lime juice and lemon juice. Mix in onion, cucumber, tomato, jalapeno, serrano, cilantro, olive oil, salt, and pepper. Cover bowl, and chill ceviche 1 hour in the refrigerator, until shrimp and scallops are opaque.

Other Tidbits:

This recipe is versatile, it can be used for either an appetizer or main course.

Prep time: 15 min.
Total: 1hr. 15 min.
Serves 12

Classic Mexican Guacamole

Source: MarthaStewart.com

Ingredients:

• 1 1/2 tablespoon finely chopped white onion
• 1 tablespoon finely chopped plus 2 Teaspoons fresh cilantro
• 1 1/4 teaspoons finely chopped seeded jalapeno
• 1/2 teaspoon coarse salt, plus more for seasoning if desired
• 1 ripe Hass avocado, pitted, peeled, and coarsely chopped
• 3 tablespoon finely chopped seeded tomato

Directions:
With a large mortar and pestle, mash onion, 1 tablespoon cilantro, jalapeno, and salt until smooth and juicy. Add avocado, and mash slightly (avocado should remain somewhat chunky). Stir in tomato and remaining 2 teaspoons cilantro. Season with salt, if desired. Use immediately.

Other Tidbits:
Makes 1 1/2 cups