INGREDIENTS

• 2 Tbs. lime juice
• 2 Tbs. olive oil
• ½ tspn. chili powder
• 1 garlic clove; minced
• 3 ears of red sweet corn; grilled or boiled
• ¼ cup red onion; chopped
• ½ cup red pepper; chopped
• 1 large avocado
• ¼ tspn. salt

INSTRUCTIONS

Combine the lime juice, olive oil, chili powder and garlic clove in a small bowl, set aside. Using a knife, scrape the sides of the corn to remove the kernels. Place in a small bowl. Combine with the onion, red pepper, avocado, salt and lime dressing and gently mix together.

INGREDIENTS

• 2 cups pineapple; finely diced
• ½ jalapeño; seeds & ribs removed, finely chopped
• ½ small red onion; finely chopped
• ¼ cup cilantro; finely chopped
• Juice of 2 limes
• 2 avocados; diced small
• Salt & black pepper
• 4, 5-6 oz. tilapia fillets
• 1 Tbs. olive oil

INSTRUCTIONS

In a medium bowl, combine the pineapple, jalapeño, red onion, cilantro, lime juice, and avocado. Season with salt and pepper to taste and set aside. Pat the fish dry with paper towels and season liberally with salt and pepper. Heat the oil in a large nonstick skillet. Carefully place the fish in a single layer in the pan. Cook for a few minutes on each side until lightly browned and cooked through. To serve, top each piece of fish with salsa.

INGREDIENTS

• 1 lb. tilapia; cut into ¼” cubes
• 10 limes; juiced
• 1 cup onion; diced
• 1 garlic clove; minced
• 1 tspn. cumin
• 1 habañero pepper; seeded & minced
• 1 ripe SlimCado avocado; cubed
• ¼ cup extra-virgin olive oil
• Salt & pepper; to taste
• ½ cup cilantro; chopped
• 1 tspn. sesame seeds

INSTRUCTIONS

Place fish and lime juice in a container, cover and marinate in the refrigerator at least 2 hours. In a medium bowl, combine the onion, garlic, cumin, habañero pepper, avocado and 2 Tbs. of the lime juice from the marinated container. Toss gently then add just the fish to the bowl. With the remaining lime juice, stir in the olive oil. Pour into the fish mixture. Add salt and pepper and stir gently. Refrigerator at least 15 minutes. Just before serving, add cilantro. Add salt and pepper to taste. Sesame seeds to garnish.

INGREDIENTS

• ½ lb. walu; cubed
  (make a day ahead)
• 2 limes
• Handful of cilantro
• 1 tomato
• 1 jalapeño; seeded & finely
  chopped
• 1 avocado; cubed
• 1 mango; cubed
• 1 red onion; finely chopped
• 2 Tbs. coconut milk
• Salt and pepper; to taste
• White corn tortillas
• Canola or vegetable oil
• Salt and pepper; to taste

INSTRUCTIONS

Soak the walu in the juice of 2 limes overnight. When the fish is done “cooking” at least 12-24 hours, be sure to drain the waxy oil that comes out of the fish during the process. Add the other ingredients and mix. Fry the tortillas in hot oil and drain on a paper towel covered plate before serving with the ceviche similar to chips and salsa.

INGREDIENTS

• 4, 7-oz. amberjack fillets
• 1-2 Tbs. olive oil
• Salt; to taste
• Black pepper
• 2 large ripe avocados
• 1 cup whole kernel corn
• ¼ cup onion; chopped
• 2 garlic cloves; minced
• 1 Tbs. cilantro; chopped
• ¼ tspn. red pepper flakes
• Juice of 1 lime
• Mesquite wood chips

INSTRUCTIONS

For the salsa, peel and chop avocados into ½-inch cubes and place in a bowl. Stir in corn, onion, garlic, cilantro, red pepper, lime juice, and salt to mix well. Let sit for 1 hour before serving. Brush fillets with oil and season to your liking with salt and pepper. Soak a handful or two of mesquite wood chips. When ready to grill, throw wood chips onto hot coals. Grill fish for 5 minutes per side. Cover grill for a smokier flavor while fillets are cooking. Serve with avocado-corn salsa.

INGREDIENTS

• 8 oz. quinoa veggie curls pasta
• 1 slim avocado; halved, peeled, & seeded
• 1½ cups baby arugula leaves
• ½ cup fresh basil leaves
• 2 Tbs. fresh lime juice
• 1 garlic clove; peeled & smashed
• ½ tspn. kosher salt
• ½ tspn. freshly ground black pepper
• 1 medium tomato; diced
• ½ cup sliced almonds (optional)

INSTRUCTIONS

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 6-8 minutes. Drain and reserve about 1 cup of the pasta water. Place in a serving bowl. Using a spoon, scoop out the flesh from the avocado and place in a food processor. Add the arugula, basil, lime juice, garlic, salt, and pepper. Blend until smooth. Pour the pesto mixture over the pasta and toss together. Add the tomatoes and almonds and toss together until coated, adding the pasta water, as needed, to loosen the sauce.