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From Food Network and Galavision/Univision cooking star Ingrid Hoffmann comes a fresh, vibrant cookbook full of simple recipes with a Latin twist. Using bold, bright flavors, Ingrid brings her lively, modern take on classic cuisine to the everyday kitchen, turning any meal into a fiesta. Combining ingredients you know with fresh, exciting flavors that will make your taste buds dance, Ingrid's fast and easy recipes will have you, your family, and your guests living la vida delicioso in no time! Spice up any table with colorful, quick dishes like: Rum Chica Rum Chicken Caribbean Salmon with Mango-Veggie Salsa and Guava Barbecue Sauce Easy Breezy Coconut Ceviche Latina Lasagna Golden Sunshine Quinoa Salad Packed with 125 tasty recipes, vivid color photographs shot in Ingrid's hometown of Miami, fun sidebars, a handy shopping guide, and time-saving "chica tips,"Simply Deliciosowill inspire you to whip up festive Latin fare for every meal.

Born in Colombia and based in Miami, INGRID HOFFMANN has been fascinated with food, cooking, and style since she was a little girl. She started cooking with her mother, a Cordon Bleu chef, at such a young age that she needed a stool to reach the stove. With her mother she discovered not only a love of cooking but also a flair for entertaining, and in no time she developed her own distinctive style. Years later, Ingrid opened a successful restaurant and catering firm in Miami. She currently stars in Simply Delicioso on Food Network and Delicioso on Galavision/Univision, a Latin cooking and entertaining show.

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Salmon Ceviche with Mango

Serves 6 to 8

Ceviche is a great light dinner or starter that is made without the oven or stovetop; in fact, you stir it together in one dish, let it marinate for an hour, and there you have it, an instant healthy meal. I like to mix flavors from all over the world in my ceviche, and I have been especially influenced by the fish dishes of Southeast Asia and Japan.

•4 6-ounce skinless salmon fillets, cut into small cubes
•1 cup fresh orange juice (from about 2 large oranges)
•1/2 cup fresh lemon juice (from about 3 lemons)
•1/2 cup fresh lime juice (from about 4 limes)
•1/2 cup soy sauce
•1/2 cup mirin
•1 red onion, halved and thinly sliced
•1 mango, peeled, fruit cut off of the seed and diced
•2 to 3 jalapeños (depending on how spicy you like your ceviche), sliced into rings, seeds removed
•3/4 cup fresh cilantro leaves
•Tortilla chips, plantain chips, or canchita, for serving

1. Place the salmon in a medium bowl and mix with the orange, lemon, and lime juices. Cover with plastic wrap and refrigerate for at least 20 minutes or up to 1 hour. Drain the salmon, discarding the marinade, and pat it dry with paper towels. Place it in a clean bowl, and if not serving immediately, cover with plastic wrap and refrigerate until you’re ready to serve or up to 1 hour.

2. Just before serving, stir the soy sauce, mirin, onion, mango, jalapeños, and cilantro into the salmon. Toss to coat and serve immediately with the tortilla chips, plantain chips, or canchita.

Excerpted from Simply Delicioso: A Collection of Everyday Recipes with a Latin Twist by Ingrid Hoffmann
All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

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Simply Delicioso : A Collection of Everyday Recipes with a Latin Twist

Simply Delicioso : A Collection of Everyday Recipes with a Latin Twist

0307347346

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