I love the way ceviche is served in this recipe – on a crispy corn tortilla with guacamole! You can also serve it with tortilla chips. Be sure to make it either the night or morning before you serve it so the fish has time to “cook” in the lemon and lime juices. Any white fish can be used. I also plan to add chopped mango to it for a sweet element. Serving size: 1 cup ceviche with 2 Tbsp guacamole on top of a corn tortilla
Recipe: Ceviche recipe
Tuesday: Happy 4th of July! I hope you have a wonderful time with your friends and family!
Wednesday: Baked Ziti with Ricotta
A dish great for left overs! I plan to add ground turkey or beef to increase the protein content and will replace olive oil with cooking spray. Add a bright green vegetable or spring mix salad on the side to complete this dish. Serving size: 1 cup ziti casserole
Recipe: Baked Ziti with Ricotta
Thursday: Lemon Chicken Kebabs with Tomato Parsley Salad
Repost recipe! If you didn’t try it a couple weeks ago, you should try it this week!