Recipe for Ecuadorian Shrimp Ceviche flavored with orange and key lime juice.
Diana Kennedy's recipe from The Art of Mexican Cooking. This is a dish from the Veracruz region of Mexico. She has suggested cooking the dish in two stages to avoid overcooking the shrimp.
From chef Zarela Martinez. Visit Zarela's web site for other great authentic Mexican Recipes.
Ancho Honey Basted Salmon - The salmon is basted with a sauce which uses honey, orange juice, balsamic vinegar, garlic, Cointreau and ancho chile paste. Serve the salmon with roasted fresh asparagus and a simple quinoa.
If you need to make your own ancho paste then make it a day...
Grilled Red Snapper with a spicy chile/tomato sauce. In Spanish the recipe name is Huachinango a la Talla - Huachinango is the red snapper fish. The fish is first rubbed with a mixture of mayonnaise, lime, butter and salt. The Chile-Tomato sauce uses dried chiles, Mexican oregano, cumin, marjoram, tomatoes and garlic.