Last night was an uncelebratory nod to Cinco de Mayo. My friend (A.) invited me over for dinner and between what she had in her fridge and what I had in mine we were able to collaborate a meal. Fish Tacos with fresh Tuna and Southwest Slaw accompanied by Rick Bayless’s Lime Ice
(A.) seared the Tuna in a spice blend, prepared a cabbage slaw scented with lime juice and honey and whipped up a fresh yogurt to drizzle atop our tacos!
Recipe by Epicurious
2 cups fine-shredded green cabbage
2 teaspoons lime juice
2 teaspoons honey
2 tablespoons minced red onion
2 teaspoons minced jalapeños
2 teaspoons chopped cilantro
Salt, to taste
Preparation: Combine all the ingredients. Allow the mixture to marinate for at least 30 minutes and up to 8 hours before serving
The Lime Ice was a craving I have had from the moment I tried it! That moment was a few weeks ago when I was charmed by a meal inspired by my fave chef Rick Bayless, Lime Ice was the dessert feature. A sweet, icy concoction of lime juice, bits of zest, sugar and water. Simplicity at it’s best. The Lime Ice resonates a clean and delicate flavor with a texture of freshly fallen snow.
Recipe loosely adapted by Rick Bayless
3/4 cup fresh lime juice (about 5 to 6 large limes)
1 cup sugar
1/3 cup corn syrup
Grate the zest of 2 of the limes and scrape into a large bowl. Add 3/4 cup of lime juice, sugar, corn syrup and 1 1/4 cups water to the bowl with the lime zest. Stir until the sugar dissolves. Pour the mixture into a shallow tray and freeze. About every hour grate the frozen granita with a fork. It should take 4-6 hours for the granita to completely freeze. When ready to serve, using a spoon scoop the grant into small dishes.