Recipe submitted by: Maria Gomez
Serving size: 4 people
Cooking time: 1 hour
Ingredients:
1 lb. shrimp, shelled and deveined
3 lemons, juiced
20 Puya chiles
4 Tbsp. extra virgin olive oil
2 Tbsp. Worcestershire sauce
2 Tbsp. powder chicken stock
1 clove garlic
Salt and pepper to taste
Directions:
Fry the Puya Chilies and transfer them to a medium sized pot of boiling water for 1 minute. Transfer the chilies and water to a blender. Add lemon juice, olive oil, Worcestershire sauce, powder chicken stock, and garlic clove to blender and mix well. Preheat grill for medium-low heat. Thread shrimp onto skewers and place on grill. Cook for 2 minutes on one side then turn the shrimp and cook for another 2 minutes on the other side. Each time you turn the shrimp make sure to coat the shrimp with the marinade. Continuously flip the skewers on the grill until shrimp is done.
CRAB SALAD: 1st PLACE
Recipe submitted by: Micaela Venegas
Serving size: 4 people
Cooking time: 3 hours
Ingredients:
2 lbs. imitation crab meat, chopped or shredded
2 cups roma tomatoes, diced
1 cup red onion, diced
1-2 jalapenos, diced
¼ cup cilantro, chopped
1 cup lemon juice
Salt to taste
Directions:
Chop all ingredients and combine in a bowl. Add lemon juice and cover with clear plastic wrap. Refrigerate for 3 hours or overnight for best flavor.
CAULIFLOWER CEVICHE: 1st PLACE
Recipe submitted by: Maria Serrato
Serving size: 2 people
Cooking time: 30 minutes
Ingredients:
1 head of white cauliflower
1 cup lemon juice
½ cup roma tomatoes, diced
½ red onion, finely diced
2 cucumbers, diced
1 cup cilantro, chopped
1 pinch fresh oregano
1 avocado, sliced
Salt to taste
Directions:
Trim the leaves and stem off the cauliflower and discard them. Steam the cauliflower with fresh oregano. Let the cauliflower cool. Once cooled, chop the cauliflower and place in large bowl. Add lemon juice, diced tomatoes, diced onion, diced cucumbers, and cilantro. Mix well and serve on tostada shells.
CHICKEN PICCATA: 2nd PLACE
Recipe submitted by: Jose Ramirez
Serving size: 2 people
Cooking time: 10-15 minutes
Ingredients:
2 boneless, skinless chicken breasts, butterflied and then cut in half
Salt and pepper to taste
1/3 cup all-purpose flour
4 Tbsp. unsalted butter
5 Tbsp. extra-virgin olive oil
Juice of half a lemon
3 Tbsp. white wine
1 Tbsp. capers
¼ cup fresh chopped parsley
Thinly sliced lemon
1 pinch of garlic powder
Directions:
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium heat, melt 2 Tbsp. of butter with 3 Tbsp. olive oil. When butter and oil are hot, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook the other side for 3 minutes. Remove chicken and transfer to plate. Melt 2 more Tbsp. and another 2 Tbsp. of olive oil and cook the remaining chicken pieces in the same manner as above. Remove pan from heat and transfer chicken to the plate.
Into the pan add the juice of half a lemon, white wine and capers. Return to stove and bring to a boil, scraping up brown bits from the pan for extra flavor. Check seasonings. Pour over chicken breasts and garnish with parsley and sliced lemon.
Recipe submitted by: Angelina Ferrer
Serving size: 8-10 people
Cooking time: 12 hours
Ingredients:
1 (14 ounce) can sweetened condensed milk
1 (5 ounce) can evaporated milk
5 lemons, juiced
2 packages of sweet biscuit cookies (ex. Mexican Maria cookies or something similar)
1 can of sliced peaches
Directions:
Blend sweetened condensed milk, evaporated milk, and lemon juice in a blender until creamy. Arrange one layer of cookies on the bottom of a 9×13 inch pan then spread a thin layer of the mixture on top of the cookies. Continue layering the cookies and the mixture until the last layer of cookies is about 1 inch from the top of the pan. Place sliced peaches on top and cover dessert with plastic wrap and refrigerate 8 hours or overnight before serving
LEMON CUPCAKES: 2nd PLACE
Recipe submitted by: Consuelo Hernandez
Serving size: 12 people
Cooking time: 15 minutes
Ingredients:
8 cups all-purpose flour
4 lemons, juiced
3 tsp. baking powder
2 cups of milk
3 eggs
2 cups white sugar
Directions:
Preheat oven to 375F degrees. Line cupcake pan with paper liners.
In a large bowl beat all ingredients together until well mixed.
Fill the prepared cupcake liners with batter ¾ full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let cupcakes cool in pans for about 10 minutes before removing them to finish cooling on a rack.
SALSA WITH A KICK: 3rd PLACE
Recipe submitted by: Maria De La Virgen
Serving size: 6 people
Cooking time: 30 minutes
Ingredients:
½ white onion, finely diced
½ purple onion, finely diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
2 manzano peppers, finely diced
Add diced habanero for taste
1 cucumber, diced
3 tomatillos peeled and chopped
½ Tbsp. of dried oregano
Olive oil to taste
3 lemons juiced
Directions:
Dice or chop all ingredients to desired size for the salsa. Combine chopped white and purple onions and lemon juice and let these sit together while chopping the rest of the ingredients. Combine all of the ingredients in a medium sized bowl and let sit for an hour for the flavors to combine. Add salt to taste.
Suggestions- Prepare this salsa with carne asada, fish, chicken, or tostadas.
Ceviche and Green Salsa: 3rd Place
Recipe submitted by: Lidia Bravo Sosa
Serving size: 8 people
Cooking time: 20-30 minutes
Ingredients for Ceviche:
4 lbs. ground fish
10 lemons, juiced
6 tomatoes, diced
1 bunch cilantro, chopped
1 purple onion, finely diced
5 Serrano chilies, diced
Salt to taste
Ingredients for Salsa:
14 Serrano chilies, diced
1 bunch Cilantro, chopped
Salt to taste
15 (1 cup) lemons, juiced
Directions:
Chop onion, tomatoes, and cilantro. Place lemon juice and ground fish in a medium sized bowl, cover and refrigerate overnight. The next day, drain lemon juice from fish and mix fish and vegetables together. For the salsa, blend all ingredients together and mix in with ceviche. Serve on tostadas.
Cucumber Lemonade: 4th Place
Recipe submitted by: Elizabeth Fregoso
Ingredients:
3 lemons, juiced
4-5 cucumbers, peeled and chopped
Sugar to taste
18 cups of cold water
Directions:
Place cucumbers in blender with water and blend until very smooth. Transfer to pitcher and add lemon juice, sugar and mix. Chill in refrigerator and serve over ice.
Ceviche de Soya
Recipe submitted by: Maria Gonzalez
Serving size: 6 people
Cooking time: 15 minutes
Ingredients:
1 package dehydrated soy meat
1 can of tuna
3 roma tomatoes, diced
1 (8ounce) can of V8 tomato juice
1 onion, diced
1 can of corn
1 can of mixed carrots and peas
1 small can of sliced jalapeños
8 lemons juiced
Directions:
Combine dehydrated soy meat, lemon juice, and V8 tomato juice in a bowl and let marinated for 30 minutes. While this sits, chop up the remaining ingredients. Add can of tuna, corn, carrots and peas, and the chopped vegetables to the bowl of soy meat and mix well. Cover with plastic wrap and refrigerate for an hour before serving.
Lemon Flan
Recipe submitted by: Yolanda Sanchez
Serving size: 5 people
Cooking time: 20 minutes
Ingredients:
1 (14 ounce) can sweetened condensed milk
1 (5 ounce) can evaporated milk
3 lemons, juiced
1 (8 ounce) package cream cheese, softened
3 packages of sweet biscuit cookies (ex. Mexican Maria cookies or something similar)
Directions:
Blend sweetened condensed milk, evaporated milk, cream cheese, and lemon juice in a blender until creamy. Arrange one layer of cookies on the bottom of a 9×13 inch pan then spread a thin layer of the mixture on top of the cookies. Continue layering the cookies and the mixture until the last layer of cookies is about 1 inch from the top of the pan. Cover dessert with plastic wrap and refrigerate 8 hours or overnight before serving.
Lemon Shrimp with Asparagus
Ingredients:
1 lb. shrimp, peeled and deveined
¾ tsp. sea salt
Fresh black pepper
1 lemon
2 Tbsp. olive oil
1 Tbsp. chopped garlic
1 lb. asparagus, cut into 2-inch pieces (2 cups)
¼ tsp. red pepper flakes
2/3 cup white wine
½ tsp. cornstarch
Directions:
Rinse shrimp with cold water, pat dry with paper towels. Sprinkle with sea salt and black pepper.
Using a zester, zest the peel of the lemon. Squeeze the lemon to get 2 Tbsp. of juice.
Add 1 Tbsp. of oil to a wok or large sauté pan, heat over medium high heat. Add shrimp in single layer and cook, without stirring, until shrimp is lightly browned and flip over to other side and continue to cook for 1 more minute. Transfer to plate. (shrimp should look a little uncooked)
Reduce the heat to medium; add remaining 1 Tbsp. of oil and the garlic. Cook for 30 seconds, add asparagus, lemon zest, and red pepper flakes, sprinkle with ½ tsp. of sea salt, and cook for 3 minutes. Add white wine, cover, and cook for 1-2 minutes until the asparagus is just tender.
In a small bowl or cup mix cornstarch with 1 Tbsp. of water. Add to the asparagus mixture and cook for an additional minute.
Add shrimp and continue cooking for 1 more minute. Add lemon juice and season with salt and pepper or additional lemon juice if needed.
Cauliflower Ceviche
Recipe submitted by: Maria Guadalupe Magana
Serving size: 4 people
Cooking time: 3 hours
Ingredients:
½ cup tomato juice
1 head white cauliflower, finely chopped
2 cucumbers, chopped
2 roma tomatoes, chopped
½ red onion, diced
2 Tbsp. chopped fresh cilantro
2 Serrano chile peppers, finely chopped
Directions:
Chop cauliflower head, cucumbers, roma tomatoes, cilantro, and Serrano chiles. Dice onion and combine all the vegetables in a medium sized bowl. Add lemon juice, tomato juice, salt and let marinate for 3 hours. Wrap in clear plastic wrap and refrigerate. Serve with tostada shells, chips, or straight from the bowl.
Fish with Garlic and Lemon Sauce
Recipe submitted by: Celia Villarruel
Serving size: 2 people
Cooking time: 20 minutes
Ingredients:
2 tilapia fillets (or another fish of your choice)
1 can of chicken broth
1 tsp. all-purpose flour
1 pinch pepper
1 pinch garlic powder
1 pinch lemon zest
½ ounces of fresh lemon juice
Oregano to taste
Directions:
Preheat oven to 375 degrees. Spray a baking dish with non-stick cooking spray. Rinse tilapia fillets under cool water, and pat dry with paper towels. In a medium sauce pan, bring chicken broth to a boil. Add butter, flour, garlic, oregano, lemon juice, lemon zest, and pepper to the chicken broth. Remove from heat, pour over fish, and bake for 20 minutes in the oven.
Shrimp Ceviche
Recipe submitted by: Tere Avila
Serving size: 2 people
Cooking time: 35 minutes
Ingredients:
1 lb. peeled and deveined shrimp
12 lemons, juiced
½ red onion, diced
2 roma tomatoes, diced
1 pinch pepper
2 Serrano chilies, diced
1 cucumber, diced
2 avocados, sliced
Chopped fresh cilantro to taste
Salt to taste
Directions:
Place shrimp in a pot of boiling water and cook for 3 minutes or until they turn pink or opaque. Drained the cooked shrimp and place them in lemon juice for 35 minutes. Dice onion, tomatoes, chilies, cucumber, and cilantro. Chop shrimp after it is done marinating and add to the other ingredients. Cover with clear plastic wrap and refrigerate 30 minutes. Serve with tostado shells with sliced avocado on top.
Homemade Salsa with Lemon Juice
Recipe submitted by: Lupe Magana
Serving size: 6 people
Cooking time: 30 minutes
Ingredients:
2 lemons, juiced with seeds removed
2 Serrano chilies
1.5 lb. tomatillos, peeled
4-5 green onions
1 clove garlic
Cilantro
1 cucumber
1 avocado, diced
Directions:
Place tomatillos and Serrano chilies in a saucepan with enough water to cover. Bring to a boil. Simmer until tomatillos soften and begin to burst.
Drain tomatillos and chilies then place in a blender or food processor with onion, garlic, cilantro, cucumber, and lemon juice. Blend to desired consistency. Add diced avocado at end.
Suggested serving: with carne asada.
Lemon Cake
Recipe submitted by: Lupe Magana
Serving size: 8-10 people
Cooking time: 45 minutes
Ingredients:
4 eggs
1 ½ cups white sugar
½ cup of vegetable oil
2 cups all-purpose flour
4 tsp. baking powder
½ tsp. salt
½ cup milk
½ cup fresh lemon juice
2 lemons, zested
1 Tbsp. vanilla extract
Directions:
Preheat oven to 350 degrees. Butter and flour a 9×13 inch pan, making sure to tap out excess flour.
In a medium bowl, whisk flour, baking powder, salt, and lemon zest.
In a large bowl, beat sugar and vegetable oil. Add eggs one at a time. Beat in vanilla and lemon juice. Beat until well combined. Slowly add the dry mixture to wet mixture and blend until well combined.
Pour mixture in prepared pan and bake for 45 minutes or until knife comes out clean. Let cool for an hour
Lemon Pastry with Peaches: 2nd Place
Recipe submitted by: Angelina Ferrer
Serving size: 8-10 people
Cooking time: 12 hours
Ingredients:
1 (14 ounce) can sweetened condensed milk
1 (5 ounce) can evaporated milk
5 lemons, juiced
2 packages of sweet biscuit cookies (ex. Mexican Maria cookies or something similar)
1 can of sliced peaches
Directions:
Blend sweetened condensed milk, evaporated milk, and lemon juice in a blender until creamy. Arrange one layer of cookies on the bottom of a 9×13 inch pan then spread a thin layer of the mixture on top of the cookies. Continue layering the cookies and the mixture until the last layer of cookies is about 1 inch from the top of the pan. Place sliced peaches on top and cover dessert with plastic wrap and refrigerate 8 hours or overnight before serving
Lemon Cupcakes: 2nd Place
Recipe submitted by: Consuelo Hernandez
Serving size: 12 people
Cooking time: 15 minutes
Ingredients:
8 cups all-purpose flour
4 lemons, juiced
3 tsp. baking powder
2 cups of milk
3 eggs
2 cups white sugar
Directions:
Preheat oven to 375F degrees. Line cupcake pan with paper liners.
In a large bowl beat all ingredients together until well mixed.
Fill the prepared cupcake liners with batter ¾ full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let cupcakes cool in pans for about 10 minutes before removing them to finish cooling on a rack.
Recipe submitted by: Maria De La Virgen
Serving size: 6 people
Cooking time: 30 minutes
Ingredients:
½ white onion, finely diced
½ purple onion, finely diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
2 manzano peppers, finely diced
Add diced habanero for taste
1 cucumber, diced
3 tomatillos peeled and chopped
½ Tbsp. of dried oregano
Olive oil to taste
3 lemons juiced
Directions:
Dice or chop all ingredients to desired size for the salsa. Combine chopped white and purple onions and lemon juice and let these sit together while chopping the rest of the ingredients. Combine all of the ingredients in a medium sized bowl and let sit for an hour for the flavors to combine. Add salt to taste.
Suggestions- Prepare this salsa with carne asada, fish, chicken, or tostadas.
Lemon Bread
Recipe submitted by: Estela Fletes
Serving size: 10 people
Cooking time: 60 minutes
Ingredients:
1 ½ cups all-purpose flour
½ tsp. salt
1 tsp. baking powder
6 Tbsp. butter, softened
1 cup sugar
2 eggs
½ cup milk
Grated peel and juice of 1 lemon
¼ cup poppy seeds (or chopped walnuts)
½ cup confectioners’ sugar
Directions:
Preheat oven to 350F. Grease and flour a 9×5 inch loaf pan.
Whisk together flour, salt, and baking powder.
In a large bowl, cream butter, sugar and eggs together until light and fluffy. Add milk alternately with the flour mixture in 2 parts; mix well. Stir in grated lemon peel and poppy seeds.
Pour the batter into the prepared loaf pan. Bake for 60 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 5 minutes.
Mix together lemon juice and confectioners’ sugar to make a glaze. Remove the bread from the pan. Pour the glaze over the warm bread (poking holes in the bread first will make it absorb more of the glaze).
Crab and Shrimp Salad
Recipe submitted by: Esther Carrasco
Serving size: 6 people
Cooking time: 10 minutes
Ingredients:
1 lb. imitation crab
1 lb. of cooked and shelled shrimp
2 roma tomatoes, diced
½ red onion, finely diced
¼ cup ketchup
¼ cup cilantro, chopped
Juice of 5 lemons
1 cucumber, diced
2 Tbsp. tomato juice
2 avocados, sliced
Salt to taste
Directions:
Shred or chop crab meat and combine with chopped shrimp. Chop all vegetables and add to the shrimp and crab meat. Add lemon juice, ketchup, tomato juice, and avocado to the mixture and toss lightly. Add salt to taste. Cover with plastic wrap and refrigerate for 3 hours or overnight for best flavor. Serve with chips or tostadas
Lemon Monkey Bread
Recipe submitted by: Maria Lopez
Cooking time: 25-30 minutes
Ingredients:
1 cup packed brown sugar
1 Tbsp. grated lemon peel
1 box (4-serving size) lemon pudding and pie filling mix (not instant)
2 cans (16.3 oz. each) Pillsbury Grands! Flaky Layers Butter Tastin’ refrigerated biscuits
¾ cup butter or margarine, melted
1 cup powdered sugar
2 to 3 Tbsp. fresh lemon juice
1 to 2 drops yellow food color
Directions:
Heat oven to 350F degrees. Generously spray 12-cup fluted tube cake pan with cooking spray.
In large bowl, stir together brown sugar, grated lemon peel and pudding mix.
Separate both cans of dough into 16 biscuits. Cut each into fourths; place in another large bowl. Add melted butter; toss to coat, making sure each piece of dough is covered with butter. Roll each piece in pudding mixture, place in pan.
Bake 25-30 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Place serving plate upside down over pan; turn plate and pan over. Remove pan.
In a small bowl, stir together powdered sugar and enough lemon juice until smooth and drizzling consistency. Add enough food color for desired yellow color; mix well. Drizzle glaze over warm monkey bread. Serve warm; pull apart to serve. Store in an airtight container in refrigerator.
Fish and Shrimp Ceviche
Recipe submitted by: German Gonzalez
Serving size: 5 people
Cooking time: 2 hours
Ingredients:
1 lb. bass fish, coarsely chopped
1 lb. raw shrimp, shelled and deveined
7 roma tomatoes, diced
1 red onion, finely diced
1 cucumber, chopped
2 Serrano chilies, finely chopped
20 lemons, juiced
Salt and fresh black pepper to taste
1 bunch of cilantro, chopped
Directions:
Chop fish and shrimp into small pieces. Place them in a medium sized bowl and add the juice of 20 lemons to the bowl, making sure the fish is completely submerged in the juice. Allow the fish to sit in the juice for 2 hours; this will cook the raw fish. Drain the excess lemon juice in the bowl and add fresh lemon juice to the fish. Chop the remaining vegetables and add them to the bowl with the fish. Toss gently and add salt and pepper to taste.
All Vegetable Ceviche
Recipe submitted by: Oscar Sandoval
Serving size: 4-6 people
Cooking time: 1 hour 20 minutes
Ingredients:
1 head of broccoli
1 head of cauliflower
5 roma tomatoes
1 onion
1 bunch of cilantro
4 stocks of celery
Lemon juice
Salt and pepper to taste
Directions:
Dice all vegetables into tiny pieces and mix them all in a medium sized bowl. Add lemon juice and let sit for at least one hour in the refrigerator. Then pour out 2/3 of the lemon juice and add salt and fresh ground pepper to taste. Serve with chips and tostadas.
Lemon Pastry with Pineapple
Recipe submitted by: Betty Fregoso
Serving size: 8-10 people
Cooking time: 30 minutes
Ingredients:
2 packages sweet biscuit cookies (ex. Mexican Maria cookies or something similar)
½ cup lemon juice
1 (14 ounce) can sweetened condensed milk
1 (5 ounce) can evaporated milk
¾ cup milk
¼ tsp. cinnamon powder
2 Tbsp. vanilla extract
1 can crushed pineapple
1 can sliced pineapple
Directions:
In a medium sized bowl mix milk, cinnamon powder, and vanilla together. In a separate bowl, blend evaporated and condensed milk together and add lemon juice slowly. Arrange one layer of cookies on the bottom of a 9×13 inch pan then spread a thin layer of the mixture on top of the cookies and a layer of crushed pineapple. Continue layering the cookies, the mixture, and the crushed pineapple until the last layer of cookies is about 1 inch from the top of the pan. Place sliced pineapples on top and cover dessert with plastic wrap and refrigerate 8 hours or overnight before serving.
Soy Ceviche
Recipe submitted by: Martha Solis
Serving size: 4 people
Cooking time: 20 minutes
Ingredients:
1 cup of dehydrated soy meat
1 cucumber, finely diced
1 celery stock, finely diced
¼ bunch of cilantro
½ red onion, finely diced
4 lemons, juiced
Directions:
In a medium saucepan bring water to a boil and add soy meat. Cook for 15 minutes and remove soy from heat and let cool. Rinse the soy in a strainer over the sink. Chop cucumber, celery, cilantro, onion and combine in a large bowl. Add re-hydrated soy, lemon juice, and salt. Serve with chips or tostadas.
Tilapia with Lemon and Adobo Sauce
Recipe submitted by: Rafaela Patino
Serving size: 1 person
Cooking time: 2 hours
Ingredients:
1 Tilapia fillet
Juice of 1 lemon
¼ tsp. powdered garlic
½ onion, chopped
1 California chile
1 Puya chile
Fresh black pepper and salt to taste
1 tsp. butter to coat fish
Parsley for garnish
Directions:
Place chilies in boiling water until they are plump. Cool chilies and place in blender with onion and garlic. Blend well. Marinade fish 1 day in advance with this mixture. Add salt, pepper and lemon juice. Place in pre-heated oven at 350F degrees and cook for 15 minutes. Garnish with parsley.
Lemon Jell-O
Recipe submitted by: Maria Gomez
Serving size: 6 people
Cooking time: 30 minutes
Ingredients:
4 lemons, juiced
4 packs of unflavored gelatin
Green food coloring
1 litter of water
Directions:
Add water, lemon juice, and gelatin pack into a pot on low heat. Add food coloring. Once gelatin is dissolved, remove from heat. Place in fridge to harden and enjoy.
Drunken Salsa
Recipe submitted by: Ricardo Romero
Cooking Time: 20 minutes
Ingredients:
2 lemons, juiced
4 roma tomatoes, diced
1 bunch of cilantro, chopped
½ can of brine jalapenos
½ onion (your choice of white or purple), finely diced
Salt to taste
Directions:
Dice the tomatoes, cilantro, jalapenos, onion and place in medium sized sauce pan. Juice the lemons and pour juice on top of the other ingredients and place sauce pan on a burner and bring to a boil. Once boiled remove from heat to let it cool then enjoy.