Diet Recipes Blog

Ceviche is a seafood dish that is regularly served on the beaches of Mexico. Ceviche is usually accompanied by side dishes that complement its flavors, such as corn, sweet potato, lettuce, or avocado. As this dish is not cooked with heat, you must make sure that you only use fresh ingredients.

Mexican Ceviche recipe – 181 calories

Ingredients:
1 lb halibut fillets or 1 lb red snapper fillet or 1 lb sea bass fillets (or use a mixture of fish and shrimp)
1 cup diced fresh tomato
5-6 limes
1 green bell pepper, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
4 tablespoons chopped cilantro or 4 tablespoons chopped parsley
1/2 teaspoon oregano
1 medium onion, finely chopped
2 jalapeno peppers, chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons white vinegar
1 dash Tabasco sauce
lettuce leaf (to line the serving bowls)
black olives, sliced (optional, for garnish)
avocado (optional, for garnish)

Recipe preparation instructions…

Very easy and tasty side dish that can be served alongside tacos, enchiladas and taco lasagna.

Salsa Rice recipe – 101 calories

Ingredients:
1/2 cup long grain rice
1 cup chunky salsa
1 cup water

Preparation:
1. In a small saucepan, mix the rice, salsa and water.
2. Bring to a boil, cover the saucepan with a lid and reduce the heat to low.
3. Simmer, stirring a few times, for about 20-25 minutes (until the rice is tender).

Recipe preparation instructions…

Jalapeno-Lime Chicken recipe – 162 calories

Ingredients:
1 lb boneless skinless chicken breast halves
1 jalapeno pepper, seeded and diced
1 tablespoon lime juice
1 teaspoon lime zest
1 tablespoon olive oil
2-3 cloves garlic, peeled and minced
1 teaspoon ground cumin
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt
sliced black olives, for garnish (optional)
1 sliced jalapeno pepper, for garnish (optional)

Preparation:
1. Combine the diced jalapeno pepper, lime juice, lime zest, olive oil, minced garlic, cumin, salt and pepper in a resealable plastic bag.
2. Place the chicken in the bag and press to remove the excess air; seal tightly.
3. Turn the bag over several times in order to coat the chicken with the marinade mixture.
4. Chill for at least 30 minutes (or overnight).
5. Preheat the grill or oven broiler to medium-high heat.
6. Place the chicken on the grill or in the broiler pan.
7. Cook for about 12-15 minutes (or until the chicken is no longer pink and the juices run clear when pierced with a fork), turning twice to get grill marks.
8. Garnish with black olives and jalapeno slices if desired.

Recipe preparation instructions…

Jicama Chili Sticks recipe – 23 calories

Ingredients:
1 1/2 lbs jicama
1 teaspoon chili powder
1 lime, to squeeze on the jicama

Preparation:
1. Peel the jicama and cut into pieces about 3″ x 1/2″ x 1/2″.
2. Arrange the jicama on a paper towel and sprinkle with lime juice.
3. Sprinkle with chili powder.
4. Arrange on a platter and serve ice cold.

Recipe preparation instructions…

Roasted Serrano Salsa recipe – 46 calories

Ingredients:
6 serrano chilies
1 lb tomato, finely diced
1/4 cup orange juice
2 tablespoons red onions, minced
2 tablespoons cilantro, diced
2 tablespoons yellow bell peppers, diced
1 tablespoon rice vinegar
1/2 teaspoon sugar
1/2 teaspoon salt

Preparation:
1. In a cast iron skillet over medium-high heat, cook the serrano peppers until blackened.
2. Remove half of the blackened skin and discard.
3. Chop the chilies and combine them with the remaining ingredients.
4. Let stand 1 hour.
5. Cover and refrigerate until ready to serve.

Recipe preparation instructions…