(Healthy Lemons, Ceviche & More!) Page 7

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CENTER O F T H E N A T I O N -

South Dakota

2022 2023

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3/30/22 1:13 PM

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Sweet Summer Time!

COOKING WITH LIME

One of my favorite dishes I had while visiting the Carribean was ceviche. It was so refreshing and delicious. Honestly, probably wouldn’t have tried it under normal circumstances. I had always thought it was a raw fish dish. But, “when in Rome” we try new things right?!

WHAT IS CEVICHE? Ceviche is fish that has not been heated, instead, it is cooked by immersing it in an acid. So, it truly is cooked. Not raw fish.

HOW DOES LIME “COOK” THE FISH? When we look at what happens during cooking using heat we mostly have to look at the proteins and water and in some cases the fat. During cooking the fish is heated, heating a fish will initiate several processes: 1. Evaporation of moisture 2. Denaturation of proteins; this is what actually ‘cooks’ the fish, it will turn white instead of translucent (similar to what happens when frying an egg). 3. Melting of solid fats (if those are present, however, a lot of fats in fish can be liquid) 4. Kill off any micro organisms present (once the heat is high enough) 5. Change of color

Ceviche is fish that has not been heated, instead, it is cooked by immersing it in an acid.

SAFETY OF CEVICHE Raw seafood, as with many raw animal products, can be naturally contaminated with pathogenic microorganisms, parasites or contain seafood associated toxins.

Most chefs recommend getting the freshest high quality fish you can for ceviche. Just like locally sourced and high quality beef makes the best steaks.

It is recommended that those people that might be more susceptible to food poisoning, including pregnant women, people with reduced immune systems, diabetics or the elderly stay away from dishes like ceviche.

RECIPE FOR CEVICHE Ingredients: • 250g white fish fillets (thawed or fresh) • ½ red onion • 8 cherry tomatoes • Juice of a lime • Juice of two lemons • Juice of an orange • Salt and pepper (to taste) • 1 cup green peppers • Cilantro

Instructions: 1. Cut the fish in evenly sized pieces (if the size difference is very large some will cook a lot faster than others). 2. Cut ¼ of the onion and 5 tomatoes in small pieces and mix with the fish. 3. Pour in the juices and season with salt and pepper. 4. Leave until the fish is fully cooked (some prefer their fish slightly raw in the center, take the fish out of the marinade sooner in that case), it took approx.. 30 minutes in the case of fully cooked. 5. Meanwhile, dice the remaining ¼ onion and 3 tomatoes. Chop cilantro. 6. Once fish is cooked remove from marinade and add the freshly chopped onion, tomato, cilantro. Serve.

VINTAGE PICNIC BASKETS

This past fall, I helped my family clean out my grandma’s house. My sweet grandma of 92 years moved from her home she had been in over 40 years into an apartment. (Yes, still living on her own because she is a superhero).

Going through the stuff we found a “vintage” picnic basket. This picnic basket didn’t look old however. It was like brand new. I found out that this beautiful tan and green basket with wood trim and top, was a wedding gift. My grandparents got this as a gift and took it on their honeymoon to the Rocky Mountains near Estes Park, CO. This basket must have been used just the once, or only a couple other times. Because, it was pristine. Quite pretty really.

It was such a treasure to come across, and such a fun story behind such a neat antique!

Check out these beautiful picnic baskets. Be sure to add, “go on a picnic,” to your summer bucket list!

10 BEST THINGS TO PUT IN A PICNIC BASKET

1. Classic Peanut Butter and Jelly 2. Healthy sub sandwiches 3. Lots of deserts from small cakes to finger food sweets 4. Mozzarella and Tomato slices 5. Fruits (strawberries, pineapples, grapes, cantaloupe, watermelon) 6. Vegetables (cucumbers, broccoli, carrots, sweet peppers) 7. All types of chips or crackers 8. Different types of cheeses 9. Drinks from alcoholic to non-alcoholic 10. Jars of dipping sauces