Healthy Baja Mediterranean Fusion Mexican Cuisine

Tag: Baja style

Easy Sushi Recipe, Spicy Baja Tuna Towers. Impress Your Friends

Easy Sushi Recipe, Spicy Baja Tuna Towers. Impress Your Friends

Make this easy spicy Baja ahi (yellow fin) tuna sushi tower with fresh fish, perfect sushi rice, siracha mayo and avocado.
A lunch or appetizer portion that’s sure to impress your guests. No need to roll and cut sushi, unless you like to make sushi then go for it. Actually making sushi with your friends does sound like a great way to get messy in the kitchen. Either way you get to eat spicy Baja sushi.

I’m taking my easy sushi recipe to Fiesta Friday to share. Have you tried the Tailwind app for Pinterest and Instagram? I opened a new tribe called Healthy Recipes for Healthy Families. Here’s your personal invitation to join my Tailwind tribe.

With Tailwind you can manage your Pinterest boards with ease and set up perfect pinning schedules. I’m loving this new application! Check it out and join my tribe.

Enough about me, here’s the easy sushi recipe I promised.

I found the perfect foolproof sushi rice recipe at MakeMySushi.com.

I used small 4 inch springform pans to shape the towers but you could probably use a ramekin with some ingenuity.

Make the sushi rice before preparing the fish and let cool to room temperature, about 45 minutes in advance of assembling the towers. Chop serrano and green onions and mix with mayonnaise, lime juice and siracha. Cut tuna into small dice and mix with spicy sauce. Slice avocado. Assemble towers; the fish goes first in the pan followed by the rice. Pat rice down over fish. Invert onto your serving dish or onto individual plates. Gentle remove springform pan. Garnish with avocado slices and green onions. Serve with wasabi paste and soy sauce.

Easy Sushi, Spicy Baja Tuna in Sushi Towers

August 11, 2017
: 4
: 1 hr
: 10 min
: 1 hr 10 min
: Easy

Spicy tuna towers over sushi rice. Easy sushi recipe.

By:

Ingredients
  • Sushi rice, uncooked 2 cups
  • Rice vinegar, unseasoned, 1/4 cup
  • Sugar, 1 tablespoon
  • Salt, 1 teaspoon
  • Fresh raw ahi (yellow fin) tuna, 16 ounces, may substitute any sushi grade tuna, jack or salmon
  • Mayonnaise, 2 tablespoons
  • Siracha, 2 teaspoons or to taste
  • Serrano chili, 1 teaspoon minced
  • Green onion, 1 tablespoon sliced thinly
  • Lime juice, 2 teaspoons
  • Avocado, 1/2 sliced
  • Wasabi paste and soy sauce on the side
Directions
  • Step 1 Rinse rice until several times until water is clear. Combine 2 cups of rice and 2 1/2 cups of water. Bring to a boil, stirring once. Reduce heat and simmer for 8-10 minutes.
  • Step 2 Heat vinegar, sugar and salt until solids dissolve. Stir vinegar mixture into hot rice and combine. Let cool to room temperature.
  • Step 3 Dice fish and combine with remaining ingredients except avocado.
  • Step 4 Divide fish into 4 inch springform pans (4). Top fish with prepared sushi rice and pat down with a spoon or a flat based measuring cup to compress the rice.
  • Step 5 Invert pan onto serving dish and open springform. Gently remove pan and base. Garnish with avocado slices and serve with wasabi and soy sauce on the side.

PIN IT and Please share this post. I’m so happy with the delicious results.

Easy Sushi, Spicy Baja Tuna Towers/ MyBajaKitchen.com



Baja Mediterranean Style Salmon, Black Bean Salsa and Rice Grilled in Foil Packets. A Complete Meal and Easy Clean Up

Baja Mediterranean Style Salmon, Black Bean Salsa and Rice Grilled in Foil Packets. A Complete Meal and Easy Clean Up

Salmon, black beans, peppers and rice make a healthy Baja-Mediterranean inspired complete meal in easy clean up foil packets.

I grilled these outside because it’s too hot to use the oven but they can easily be baked in the oven in parchment paper, which may be safer than cooking foil.
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Vegetarian Mushroom Tamales, Swiss Chard Wrapped

Vegetarian Mushroom Tamales, Swiss Chard Wrapped

Make these vegetarian mushroom parmesan cheese filled tamales wrapped in Swiss chard leaves without corn husks for a special occasion or weekend meal with friends.

 

Corn husks are readily available in every Baja market and they are traditionally used to make Mexican tamales. They lend an earthy (dusty) corn flavor to tamales which I did not miss with these flavorful Baja Mediterranean tamales. The mushroom parmesan filling is reminiscent of mushroom ravioli with a Baja twist. I can find parmesan cheese in Baja but it is a specialty item and can be expensive. A substitute would be aged cotija Mexican cheese. The filling would be great in empanadas, quesadillas or on baguette slices at a tapas party.

“I like to cook with wine and sometimes I even put it in the dish.”
Pair a hearty Mexican red wine, vino tinto, with these mushroom parmesan tamales and remember to save a glass for your guests. You can easily make them vegan by substituting minced walnuts or vegan cheese for the parmesan. (more…)

Mexican Chorizo and Mushroom Tapas, Throw a Tapas Party

Mexican Chorizo and Mushroom Tapas, Throw a Tapas Party

Chorizo Mushroom Tapas

Spicy Mexican chorizo mingled with a healthy dose of mushrooms served on bread or tortillas; the perfect tapas to serve with Mexican vino tinto (red wine) and the perfect excuse to throw an impromptu Baja tapas party. Ask your friends to bring more small bites, supply Mexican tinto vino or vino blanco and let the fiesta begin.

Suggestions for your tapas party
I like to include a hardy meat or meat substitute appetizer, a seafood dish, crisp crudités – carrots, jicama, cucumbers, creamy dip like hummus, lettuce cup salads, a cheese course and fruit for dessert. You could suggest a small bite category or theme to each guest or be surprised when your friends intuitively bring a variety of dishes with no predetermined theme. I think potlucks so are magical because they always come together beautifully.

Yellowtail Poke

Peek and eat shrimp with garlic aioli

Jicama sticks with a squeeze of lime and a dusting of chili powder

Caprese skewers

Caprese Salad skewers

Tabbouleh lettuce cups

Tabbouleh Lettuce cups

Broiled Parmasan artichokes

Cilantro chipotle hummus

Cilantro Chipolte Hummus

Recipes for these and other treats for your tapas party can be found in the summer edition of My Baja Newsletter.

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Gastroteca Azul, a quick restaurant review.

We have a new upscale Mediterranean restaurant in my village, Gastroteca Azul. The chef, Mario Lopez is using local ingredients, inventive preparations and engaging flavors to create a gourmet experience in Loreto Bay, Mexico. I have to say that the best meals I’ve eaten have come from either my kitchen or Azul.

I confess, I’m picky. Don’t bury my food in melted cheese, rich cream sauce or overwhelming salsa. Give me fresh fruits and vegetables, lean meats and/or seafood and don’t skimp on the flavor. I thrive on a Baja-Mediterranean style diet with real food and an abundance of fruits, veggies and seafood. Chef Mario understands healthy food and it’s apparent in every meal he creates.

I have openly stolen and re-created Chef Mario’s Chorizo y Champiñones appetizer. Never fear, I always tell him when I’m stealing his ideas. The Chef uses portobello mushrooms and a dash of sherry. I added scallions and cilantro for a fresh green flavor. Adjust the herbs to your taste.

You can make this simple Mexican tapas recipe with any readily available spicy meat. For example: Spanish or Mexican chorizo, any flavor of spicy sausage or vegan chorizo for vegetarians. I love the mushrooms but you could substitute carrots or bell pepper to create an equally delicious tapas. I have used this topping as a taco filling, with tortilla chips and on sliced baguette.

 

Mexican Chorizo Mushroom Tapas

Chorizo and Mushroom Tapas

June 28, 2017
: Several
: Easy

Mushrooms mingle with spicy Mexican chorizo for a perfect tapas on baguette slices or tortillas. Use as a taco or tostada filling. A fiesta in your mouth.

By:

Ingredients
  • 4 ounces chorizo, either ground texture or firm Spanish style chopped.
  • 1 pound of mushrooms, any variety
  • 1/4 cup sliced scallions, green only
  • 1/2 cup chopped cilantro
  • Sliced baguette
Directions
  • Step 1 Brown chorizo and drain any oil. Add rough chopped mushrooms and simmer on medium heat until the mushrooms are soft and have released their water. Stir in scallions and cilantro just before serving.

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Spicy BBQ Baja Shrimp Kabobs

Spicy BBQ Baja Shrimp Kabobs

 

Fresh shrimp, red and orange bell peppers, red onion, red potatoes and a chili lime marinade come together in a rainbow of colors to bring Baja, Mexico to your next BBQ. Serve with caprese salad and fruit or Mexican rice and grilled vegetables for a perfect backyard BBQ meal.

Buying and cleaning raw shrimp:

Fresh shrimp, camerones are readily available on the Baja.  At the market you could ask for a kilo of shrimp by saying, “Necesito un kilo de camarón, por favor.” I need a kilo of shrimp, please.

You will need to learn how to clean raw shrimp while living in Baja. The freshest shrimp is sold raw without prior deveining. I use a sharp paring knife to slit the back shell and remove the vein but you could use a special shrimp tool.

These shrimp were deveined and the shells were removed before marinating and skewering them.

 

I use flat, stainless steel kabob skewers. I’m not a fan of the bamboo skewers. They burn easily and the food twirls on them making it difficult to grill properly.

 

Spicy Baja BBQ Baja Shrimp Kabobs

June 22, 2017
: 4
: Moderately easy

Spicy Baja shrimp kabobs with colorful vegetables and chil lime marinade make an impressive meal. Perfect for a backyard barbecue.

By:

Ingredients
  • 2 pounds raw large shrimp, cleaned and deveined
  • 2 tablespoons ancho chili powder, substitute any chili powder
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoon olive oil, divided
  • 2 tablespoons lime juice
  • 1 teaspoon sea salt, divided
  • 1 red bell pepper
  • 1 orange bell pepper, any combination of bell peppers is fine
  • 1 red onion cut into 1 inch pieces
  • 4 small red potatoes, may substitute yellow, or purple potatoes
  • 1/2 teaspoon ground black pepper
Directions
  • Step 1 Clean and devein raw shrimp. Toss shrimp with 1 tablespoon of olive oil, chili powder, lime juice, cilantro, and 1/2 teaspoon of salt. Set aside while preparing vegetables.
  • Step 2 If using a charcoal grill start coals in advance. A gas grill should be preheated to 400 degrees.
  • Step 3 Cut peppers and onion into 1 inch uniform pieces. Cut potato into 1 inch cubes. Parboil potatoes for 7 minutes in boiling water. Let cool enough to handle. Combine potatoes, peppers, onions, 1 tablespoon olive oil, salt and pepper.
  • Step 4 Prepare kabobs by carefully skewering marinated shrimp through the body and tail, alternating with peppers, onions and potatoes. The vegetables are skewered through the center.
  • Step 5 Grill kabobs for 5 minutes and turn and continue to grill until shrimp are pink and vegetables are al dente and lightly charred, about 5 additional minutes.

I’m taking my Baja shrimp to #FiestaFriday. I have had intermittent internet so please forgive me if I don’t get a chance to comment on everything’s party recipes. Please stop by and say hello to this week’s cohosts Ai and Jhuls

Please visit #CookBlogShare for more amazing recipes. Send some blog love to this week’s cohosts http://www.hijackedbytwins.com/ http://www.easypeasyfoodie.com/ and http://recipesmadeeasy.co.uk/

Spicy Baja Shrimp Kabobs

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Tequila Lime, Orange, Margarita Marinade for Fish and Chicken

Tequila Lime, Orange, Margarita Marinade for Fish and Chicken

Make this quick marinade for chicken or fish by combining limes, oranges and tequila. You can substitute orange juice for the tequila but the tequila does give this simple marinade a uniquely Mexicana flare. Use a tequila that you would also drink, just like when adding wine to any dish. I’m a fan of aged tequilas, reposado or añejo for sipping and cooking. My favorite is Casadores.
Here’s an article in Town And Country Magazine that you might find interesting about tequila
.
Marinade fish or chicken for a tasty grilled or baked Baja meal

One sheet pan meal idea.
I marinaded my salmon for 20 minutes and baked it on a baking sheet with asparagus at 350 for 20 minutes. The marinade adds a slightly sweet glaze to the salmon. I think tequila lime marinade would be tasty on grilled fresh red snapper, halibut or dorado.

Delicious grilled chicken.
Marinade chicken pieces for 30 minutes to 6 hours. Grill on indirect moderate heat because the sugar can burn. Toss on zucchini slices and corn on the cob for a complete BBQ fiesta.
 

Of course having a pitcher of perfect margaritas would be a welcome addition to any BBQ.

Margarita Tequila Marinade

June 11, 2017
: 4 servings
: Easy

An easy marinade of tequila, lime and oranges with a touch of sweetness for fish or chicken.

By:

Ingredients
  • Fresh orange juice, 3/4 cup, 2 oranges
  • Fresh lime juice, 1/4 cup, 1 lime
  • 1 ounce tequila, may substitute orange juice
  • 1/4 cup brown sugar
  • 1/4 cup cilantro
  • 2 tablespoons olive oil
  • 1 clove garlic minced
Directions
  • Step 1 Combine all ingredients for marinade. Marinade chicken 30 to 120 minutes.
  • Step 2 Marinade fish no longer than 30 minutes.

 

 

 

 
Margarita marinade for chicken and fish

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Grilled Whole Snapper Filled with Citrus Shrimp

Grilled Whole Snapper Filled with Citrus Shrimp

The temperatures are rising in Loreto, Mexico and this Gringa nomad has flown north to Nevada. I found this fresh yellow snapper and Pacific shrimp at the market and decided to try my skills at grilling it whole and stuffing it with citrusy shrimp. The blood oranges are a short season luxury so of course I had to have them. Any combination of citrus would be delicious. Oranges and limes are ubiquitous in Mexico but surprisingly lemons are difficult to find. The spanish word for lime is limon so don’t confuse it with lemon. Red snapper is commonly caught in the Sea of Cortez so this recipe will be used again when I return to the Baja. Red snapper is a versatile  and delicious firm, large flake white fish and I’m grateful when my husband drags a few home. Our visitors always enjoy a day on the water catching dinner.

Speaking of visitors, I’m taking my recipe traveling to Fiesta Friday where Angie hosts the best Fiesta link party this side of the Baja. While you’re at the party checkout the our co-hosts Jhuls and Monika and enjoy their websites.
You can also find me at Cook Blog Share.
Here’s a photo of my son with his catch of the day, red snapper.

Baja red snapper

Buying tip: Always buy your fish fresh or better yet, catch it.

Whole grilled snapper
fresh snapper
A fresh fish will have clear eyes, moist skin and smell like a sea breeze. Never buy seafood that smells “fishy”, never. The fish monger can scale it and remove the gills for you. The Mexican boat captains will prepare your fish as well. Make sure you explain that you would like to keep the smaller whole fish, if legal in size, before he tosses them back. Not everyone appreciates a whole grilled fish.

I marinaded the shrimp in blood orange, lemon, lime juices and garlic before stuffing a few in the fish cavity. The rest of the shrimp was tossed with peppers for Confetti Shrimp since not all my guests appreciate whole fish.

Confetti Shrimp

 

Shrimp stuffed whole fish

 

Grilled Whole Snapper and Citrus Shrimp

June 8, 2017
: 2-4
: Easy

Grilled whole snapper filled with citrus shrimp. An impressive meal for guests that's a snap to make.

By:

Ingredients
  • Fresh whole fish, about 3 pounds
  • 1 pound raw cleaned medium shrimp
  • 1 orange
  • 1 lemon
  • 1 lime
  • 1 glove of garlic
  • 1/2 cup chopped cilantro
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • Dash of black pepper
Directions
  • Step 1 Buy a whole fish, I used yellow snapper and have the fish monger de-scale it and remove the gills. Leave the head and tail intact. With a sharp knife make 3-4 cuts into the flesh which will help with heat distribution. Rub fish with olive oil and a squeeze of lime.
  • Step 2 Slice 1/2 of each fruit for garnish and to place in the fish cavity. Squeeze remaining fruit juices into a bowl. Mix with cilantro, garlic, salt and pepper. Set aside.
  • Step 3 Heat grill to 400 degrees. Stuff the fish cavity with as many shrimp as the cavity will hold. Place a few slices of citrus along with the shrimp. Wrap fish in aluminum foil. Grill for 7 minutes turn and continue cooking for additional 8 minutes. Grill the remaining shrimp in a grill basket for 5-7 minutes until pink. Carefully unwrap fish. Serve whole on a platter with shrimp and remaining citrus slices for garnish.

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