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CEVICHE WITH PAPAYA

CEVICHE WITH PAPAYA

FOR FISH:

About 2 pounds white fish, chopped very small

Juice of 3 limes and 3 lemons

Kosher salt


Combine top two ingredients and put in ziplock, refrigerate at least 4 hours.

MAKE SALSA:


1 red onion, chopped very fine

2 cloves garlic, diced

2-3 papayas, seeded, peeled and diced

1 red pepper, diced

½ jicima, diced

1 jalapeno, chopped very fine

2 roma tomatoes, seeded and diced

¼ rice wine vinegar

chili powder, coriander, and black pepper to taste

cilantro (add just before serving)

extra lime or lemon juice as needed for flavor


Combine all ingredients except cilantro and add to fish mixture in large bowl. Serve with fresh fried corn tortilla chips.

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Garlic , Wild Mushroom and Herb Polenta

Submitted by:Jody Kropt

Garlic, Wild Mushroom and Herb Polenta
 
1 cup Polenta (corn grits)
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Learn how to make Garlic , Wild Mushroom and Herb Polenta

Featured Chef

Jordon Mrchael Schuster

415-999-5752

How did you get in to cooking?  for fun!
Your Favorite Cook book:  Healing with Whole Foods, Paul Pitchford
Favorite to eat:  Bread w/ Butter and Fried Chicken
Dish you could eat everyday: Chocolate
Strangest request: Chocolate with Dates and White Pepper
Favorite Saying: When considering the good fortune of the early bird, let us not forget the misfortune of the early worm.
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Recipe tip: Simple foods are simply...

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