It ‘s Marc’s mom and dad’s 45th wedding anniversary yesterday and the family hung out together and celebrated with amazing food.
Marc’s mom and dad.
Top left: Ginataan; Top right: Palabok; Bottom left: Kare-kare; Bottom right: Sisig.
We contributed a couple of appetizers that are super easy to prepare: crab ceviche and hawaiian poke. They are easy in a sense that there’s no real cooking involved but it might be slightly time consuming because there is a lot of chopping involved.
We tried to use as much produce from our local farmers’ market but we obviously can’t buy everything there. For example, it would not be so convenient to try to purchase the fresh ahi tuna that we need for our poke and the packaged crab meat for our crab ceviche at the farmers’ markets. This is one reason why we emphasize to shift local rather than buy local only. We realize that most people either don’t have the time or money to buy everything at a local farmer’s market.
When I make a dish, I’m usually not very good at keeping track of how much of a certain ingredient I put in my dish so I’m trying to be better at it. When I don’t have exact amounts listed below, that just means that it’s really up to how much you want.
- 1 package of flaked imitation crabmeat
- olive oil
- lime juice
- yellow and red tomatoes (up to you how much you want to put in there)
- 1 red onion
- 1/2 bunch cilantro
- 2 jalopenos
- 1 cucumber
- a little salt and pepper
- 3 avocados
- Finely chop the red onions, jalopenos, and cilantro.
- Cut the cucumber into little cubes.
- Cut the yellow and red tomatoes in half.
- Mix the olive oil and crabmeat in a glass bowl until the olive oil covers the crabmeat.
- Add in the cilantro, onion, tomatoes and jalopenos (I recommend putting only 1/2 the jalopenos and setting aside the rest so that those who don’t want the ceviche too spicy can still eat it while those who prefer it more spicy can just add the jalopones on their own)
- Pour in the lime juice and mix well..
- Add the cubed cucumbers.
- Add salt and pepper to taste.
- Refrigerate for at least an hour before serving.
- Cube avocados right before serving and mix it in last.
You can serve the crab ceviche on its own or with chips or tostada. If serving with tostada, you can also add a coleslaw topping.
I love this dish so much. It’s so fresh tasting and it’s perfect for a warm day!
Optional coleslaw topping
- Taijin lime seasoning
- garlic pepper
- Broccoli stems
- grated carrots
- shredded red cabbage
Note that I opted for the prepackaged broccoli mix because I didn’t have time to cut, shred or grate the ingredients.
- Mix the mayonnaise, tajin lime seasoning, garlic pepper, and salt in a separate bowl (the amount to use is really up to your taste).
- Once you are satisfied with the taste, mix it the broccoli stems, grated carrots and shredded red cabbage.
- Refrigerate for a few hours before serving.
- Serve on top of the ceviche.
- Fresh ahi tuna, cubed
- Soy sauce with calamansi
- optional imitation crab meat (I saved some from the same package for the crab ceviche)
- red onions, thinly sliced
- 1/2 stalk of green onions, chopped
- minced garlic
- 1 tbsp of sesame oil
- Chinese chili with garlic – I made the mistake of loading up on this so my poke ended up being super spicy so watch out for this!
- Sea salt and garlic pepper to taste
- Cubed avocado
- Cut the ahi tuna into cubes and refrigerate.
- Mix all the ingredients and refrigerate for 30 minutes.
- Combine the ahi tuna cubes in the bowl with the other ingredients.
- Add the cubed avocado right before serving.
The super spicy hawaiian poke!
Let me know if you tried any of these recipes and/or if you made some modifications.