Brujo Bites

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mahi mango ceviche + fresh cilantro + jalapeño

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When I was around 19 or 20 years old I had this girlfriend whose parents owned a little house in the Florida Keys. It was a nice set-up with a couple of boats, a small beach and a roof deck that provided magnificent views of the ocean. I’d go down there with her every weekend and we would swim, party, go nude wake-boarding (go ahead and enjoy that mental image), fish, eat, explore and just be ourselves in that little slice of heaven at the end of the world. One of the many joyful experiences that jumps to mind were all the succulent meals made from the most freshly caught seafood I had ever had. My girlfriend’s dad and his friends would return from a morning of fishing The Gulf with a bountiful cornucopia of oceanic delights the likes of which I’d never seen! Spiny lobster, stone crabs, oysters, octopus, shrimp and all manner of fish–snapper, wahoo, grouper, mackerel and of course, mahi-mahi.

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minted yogurt raita

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2 small cucumbers, minced
1 cup plain greek yogurt
1 garlic clove, peeled/minced
2 tbsp. fresh lemon juice
1 ½ tbsp. fresh mint leaves, finely chopped
1 tbsp. fresh flat-leaf parsley, minced
¼ tsp. red pepper flakes

Place all ingredients into a bowl and whisk until thoroughly combined. Store, tightly covered, in the refrigerator for up to 4 days.

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Bowl of freshly made yogurt raita sauce with cucumber and herb chiffonade.

minted yogurt raita

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Description

This cool, crisp yogurt sauce will cool the fire of any dish! Made with fresh cucumbers and herbs, it’s the perfect companion to all kinds of spice.

Ingredients

Scale

2 small cucumbers, minced

1 cup plain greek yogurt

1 garlic clove, peeled/minced

2 tbsp. fresh lemon juice

1 ½ tbsp. fresh mint leaves, finely chopped

1 tbsp. fresh flat-leaf parsley, minced

¼ tsp. red pepper flakes

Instructions

Place all ingredients into a bowl and whisk until thoroughly combined. Store, tightly covered, in the refrigerator for up to 4 days.

 

  • Category: gluten-free hoodoo, sauces + spells + marinades + dips

Keywords: minted yogurt raita sauce

garden fresh tomato salsa

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4 large roma tomatoes, cored/quartered
1 small red onion, peeled/chopped
½ cup fresh cilantro leaves, packed
2 tsp. fresh garlic cloves, peeled/finely minced
zest and juice of 1 lime
2 tsp. paprika
½ tsp. Tajin seasoning
½ tsp. ground cumin
½ tsp. dark chili powder
½ tsp. dried oregano
kosher salt and black pepper, to taste

Place all ingredients into a food processor. Pulse until you have a slightly chunky salsa. Adjust seasoning to your preference, if needed. Transfer to a bowl and allow to sit for at least 30 minutes at room temperature before serving to allow the flavors to come together. Can be stored, covered, in the refrigerator for up to 3 days.

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Freshly made garden salsa with tomatoes, onion and cilantro.

garden fresh salsa

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Description

A garden-fresh take on salsa, this recipe is bursting with homegrown vegetables. Made with plump, juicy tomato, lime + cilantro, it will brighten any dish.

Ingredients

Scale

4 large roma tomatoes, cored/quartered

1 small red onion, peeled/chopped

½ cup fresh cilantro leaves, packed

2 tsp. fresh garlic cloves, peeled/finely minced

zest and juice of 1 lime

2 tsp. paprika

½ tsp. Tajin seasoning

½ tsp. ground cumin

½ tsp. dark chili powder

½ tsp. dried oregano

kosher salt and black pepper, to taste

Instructions

Place all ingredients into a food processor. Pulse until you have a slightly chunky salsa. Adjust seasoning to your preference, if needed. Transfer to a bowl and allow to sit for at least 30 minutes at room temperature before serving to allow the flavors to come together.

 

Can be stored, covered, in the refrigerator for up to 3 days.

  • Category: gluten-free hoodoo, plant-based voodoo, sauces + spells + marinades + dips

Keywords: garden fresh tomato cilantro salsa

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