I meant to save up my craving for Mexican food until this weekend, but just couldn’t hold out after all that mariscos talk yesterday. So after work when I met my friend and fellow RD, Allison, for dinner on her last night in town, I pushed for Mexican. To start the meal, we split a fresh and tangy shrimp ceviche. Ceviche is raw seafood “cooked” by lemon or lime juice combined – in this case – with diced tomatoes, red onions, chilies, and cilantro. It’s perfect for a steamy summer day.
To remind you that seafood can be served cool and fresh in addition to warm, I thought I’d highlight a few recipes from our website that are just right for this time of year… Alaska Surimi Seafood Lettuce Cups; Carrot, Raisin, & Herring Salad; and Potato & Crabmeat Salad. I haven’t tried any of them yet, so let me know what you think.
I am a registered dietitian with the National Fisheries Institute, so fish is my nutrition forte. I earned my BA in Communication from Southwestern University, just outside of Austin, TX. During college, one of my very favorite evening outings was a leisurely trip to the healthful food market. My passion for food was undeniable, so I combined both of my interests by earning my MS in Nutrition Communication from Tufts University in Boston, MA. As well as my Registered Dietitian (RD) credential through the University of Delaware.
Beyond reading scientific studies about docosahexaenoic acid and selenium, I love to entertain, travel, watch reality TV, grill outdoors, and go to spin class. I live in Washington, DC and am surrounded by a cast a characters you will get to know as you read my blog, including my fiancé (Lloyd), my cat (Miles), and my three sisters.
Comments are welcome, but for answers to questions about seafood nutrition and preparation, please use the Ask a Dietitian feature.
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