Ensenada's Recipes

FLAN NAPOLITANO (8 Portions)

 
 Ingredients:

3/4 cup of sugar
1 can condensed milk
1 can evaporated milk
5 eggs
1 tablespoon vanilla extract

Berries, strawberries and mint for garnish (optional)

Preparation:

1.  In a saucepan caramelize sugar with 3 tablespoon of water until is a medium dark caramel. Empty the caramel into the glass tray where you are going to bake the flan. Let it cool.
2.  Blend the remaining ingredients.
3.  Pour the mixture into the tray with the caramel and covered with aluminium foil.

4. Cook over another tray with water for 90 minutes in oven at 400 degrees.
5. Let it cool. Place it in the refrigerator overnight. Then unmold, garnish and serve. Hope you like it!

CEVICHE BAJA

1 1/2   Pound of ground tuna or diced tuna
3/4      Pound of limes
2          Big red tomatoes diced
1          Red onion diced ( you can use the one you like the most)
1          Hand full of chopped cilantro
1          Big Avocado diced
2          California chilies roasted, sliced and diced  
" Olive oil, salt, pepper and dried oregano"

Preparation:

     Let the fish in the half of the lime juice overnight and toss.   Next day drain the lime and rinse with clean water and drain.  In a bowl combine fish, the rest of the fresh lime juice and all the remaining ingredients. Taste for seasoning. 

    Serve over corn tostadas or crackers, you can add more avocado, hot sauce. Some people used to spread mayonnaise on the tostada, then ceviche, avocado and hot sauce. Enjoy!

    You can also make this recipe with shrimp or scallops or any seafood you may like (only seafood like octopus have to be cooked and dice before you make the ceviche), the same amount as the tuna, they also get cooked with lime juice. 

Shrimp Ceviche Tostadas

PESCADO EMPAPELADO (Fish in foil)

Ingredients:
1 1/2 poud of white seabass from the Pacific
2 tomatoes in slices
1 purple onion ( or yellow, white) in slices
2 bell peppers roasted and peeled in slices
1/4 cup of margarine or butter
soy sauce as desire
1/4 cup of chopped cilantro
1 jalapeno in slices (optional)
Salt and Pepper

Preparation:

In a glass or aluminum tray place a large piece of foil.  Then place the fish, salt and pepper, the veggies, soy and margarine.  Then bend the foil and close either sides. Bake it for about 20 minutes at 325 F. 
And it's ready to eat.  You can have rice, salad as side dish.  I did a watercress salad (recipe below).  And you can make fish tacos (corn tortilla) with salsa also. A glass of white wine will complete this dinner. Enjoy!

ENSALADA DE BERROS  (Watercress Salad)

1/2 pound watercress
1/4 onion (white or yellow) in slices
Juice of 1 lemon
A litlle bit of olive oil
Salt and Pepper

Preparation:

Combine all ingredients, taste for seasoning. Ready to eat.