YIELD: 4-8 Servings
INGREDIENTS AMOUNT
| *Seafood such as Chowder Fish or your choice | 1 lb |
| Corn (Off the Cob or Frozen) OR NO SALT cooked black beans** (cooked from dried beans, not canned unless low sodium brands such as Edens) | 2 cups |
| Pressed Garlic | 4 cloves |
| Tomato Paste | 1 TBsp |
| Diced Red Onions | 1 cup |
| Extra Virgin Olive Oil | ¼ cup |
| Diced Cucumber or Bell Pepper (Red, Orange, Yellow, Green or Mixed) | 1 cup |
| Jalapeno Pepper, Seeded and Chopped | 2 |
| Lime Juice | ½ cup |
| Chopped Cilantro | ½ cup |
| Black Pepper | 1 tsp |
| Sea Salt | 1/8 tsp |
| Red Dulse flakes | 1 tsp |
| Dried Cumin, Optional | 1 tsp |
*Thaw frozen fish overnight in frig or put package in colander and run cool water over until thawed.
** Cooking beans from scratch eliminates the salt so problematic in canned beans (which often contain ½ of the daily limit of 1500 mg of salt per serving!). Soak dried beans in water overnight, then cook slowly with a tsp of ginger (fresh grated or powder) and a Tablespoon of Kombu seaweed to render beans much more digestible.
METHOD:
- 1. In a large skillet, put about an inch of water and bring to a boil. Add seafood and return to a boil. Cover, reduce heat and simmer 5 minutes or until fish flakes with a fork or shrimp has turned pink or scallops are opaque.
- 2. Remove seafood from skillet with a slotted spoon. Cool slightly. Flake fish into bite size pieces. Leave shrimp or scallops whole.
- 3. Toss seafood with remaining ingredients. Cover and chill at least an hour. Before serving, taste and add more lime juice or more of anything (healthy!) that calls out to you….but no more salt please.
[1] Adapted following Memory Preservation Nutrition® program by Nancy Emerson Lombardo, Ph.D. from Debra’s Natural Gourmet. Selected by Dr. Emerson Lombardo.
