Below you will find pages that utilize the taxonomy term “Appetizer”

Recipes

Fresh Shrimp Ceviche with Lime, Jalapeño & Cilantro

Ingredients

Major Ingredients

  • 1 lb shrimp, peeled, deveined, and chopped
  • Juice of 2 limes
  • Juice of 1 lemon
  • 2 Roma tomatoes, diced
  • ½–1 cucumber, diced
  • 3 jalapeños, finely chopped
  • ½ red onion, finely diced
  • ¼ cup fresh cilantro, chopped (or parsley)

Minor Ingredients

  • 1 tablespoon olive oil
  • ½ teaspoon garlic powder
  • Black pepper (to taste)
  • Salt (to taste)

Instructions

  1. Chop shrimp and submerge in lime and lemon juice. Refrigerate for 1½ hours until opaque.
  2. Dice and mix vegetables in a bowl.
  3. Drain shrimp (optional) and add to vegetables.
  4. Drizzle with olive oil and season with garlic powder, salt, and pepper.
  5. Mix well and chill or serve immediately with chips or tostadas.

Notes

Be sure to use safe shrimp and fresh citrus. Season to your preference. Parsley can be used if cilantro isn’t your thing.

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Recipes

Baked Queso Fundido with Chorizo and Onions

Ingredients

Major Ingredients

  • Mexican chorizo (about ½ lb, crumbled)
  • Grated cheese (2–3 cups; Oaxaca, Monterey Jack, or mozzarella)
  • 1 small onion, chopped
  • 2 cloves garlic, minced

Minor Ingredients

  • Olive oil or reserved chorizo fat (for sautéing)
  • Corn tortilla chips or triangles (for serving)

Instructions

  1. Preheat oven to 400°F.
  2. Cook crumbled chorizo in a skillet over medium heat until crispy. Set aside, keeping the fat.
  3. Sauté chopped onion and garlic in the reserved chorizo fat until soft.
  4. In an oven-safe dish, layer grated cheese, then top with onions and chorizo.
  5. Bake for 10–15 minutes until cheese is melted and bubbly.
  6. Serve hot with corn tortilla chips.

Notes

Cheese blend and garlic amounts were inferred. Adjust to taste. Serve immediately for best texture.

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