Vegetarian Ceviche

I love ceviche. Even as a child, when fish usually grossed me out, ceviche was always the exception. My mom would make it once in a while and hers was my favorite. Now in Puebla, I get cravings for ceviche every once in a while, but I just cannot find my moms original flavor. I've since learned that in the south of Mexico, mariscos (seafood) are prepared differently than in the north of Mexico (where both sides of my family hails from). For example a seafood cocktail in the south is a lot sweeter and has a lot of ketchup. Where a cocktail in the north has more lemon and cucumber. Honestly, I prefer the way seafood is prepared in the north.

Refreshing Guava Drink

 All around Mexico, at almost any restaurant you can order agua fresca, which literally translates to "fresh water". However, this "fresh water" actually contains fresh fruit. And one of my favorite agua fresca variations is made with guava. I just love guavas (guayabas in Spanish). The smell of guava is so fresh and invigorating, that they wake you right up.

Here in Mexico, you can buy guavas at almost any corner store, super market, or municipal market. Not to mention that they are also very economical, two pounds sets you back about $1.25 USD. In the U.S., when in season, they are a little pricier, but they are worth it! Fresh, uncooked guavas are  loaded with Vitamin C. They also contain Vitamin A, Folate, Potassium, Copper and Manganese and are a very good source of Dietary Fiber and Enzymes.¹

This recipe makes a gallon, which is officially about 16 servings, but I find it difficult to drink just 8 ounces. Of course we have to add sugar. At many economical kitchens, cocinas económicas, a type of low-price restaurant found all around Mexico, they serve up delicious drink. But unfortunately, you tend to get more sugar than fruit. Fortunately, you can control how much sugar you add. For those of you concerned with sugar, I did some digging around and found that 1 gallon of orange juice has almost two cups of sugar in it.² That made me feel so much better about my recipe.

Gelatina de Manzana

Porciones: 8 a 10

Mi bisabuela es la mejor cocinera. Cualquier cosa que hace, le sale delicioso. Creo que forzosamente tuvo que ser así por tantos hijos a los que tenía que darles de comer. De ella aprendí esta receta, una gelatina, con fruta fresca, sin colorantes, fácil y con pocos ingredientes. En cuanto lo saludable, la receta original ahora resulta ser un poco dulce para mi paladar (cuando eres niño/adolecente, no lo notas). Esta gelatina no queda super firme. Tendrás que servirla directo del refractario. Si quieres desmoldearla, añade un sobre más de grenetina.