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Cooking 4 You: Mojo Ceviche & Fried Queso Blanco

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Oct 30, 2009 6:16 pm US/Eastern

Cooking 4 You: Mojo Ceviche & Fried Queso Blanco

MIAMI (CBS4) ― CBS4's Lisa Petrillo whips up two delicious dishes: Mojo Cevichewith mangos and pearl onions and Mojo Cornmeal battered fried QuesoBlanco with Blackberry Mustard dipping sauce in this week's Cooking 4You segment.

Mojo Cevichewith Mangos and Pearl Onions

How many you feed: 4

What you need:
  • 1/3 Sweet bell Pepper sliced into thin strips
  • ½ pound of fresh Corvina cut into bit size pieces
  • 6-White Pearl onions peeled and halved
  • 2-tablespoons of capers
  • ½ Fresh Mango thinly sliced into bite size pieces: (if mangos are not available use a nectarine or a red plum)
  • ½ cup of La Lechonera Mojo sauce
  • 1 cup of Lime Juice
  • ½ fresh orange or ¼ cup orange juice
  • 11/2 Tablespoon of fresh finely chopped chives
Place the bell pepper strips on a baking sheet that is lightly covered with olive oil. Bake at 350 degrees for 15 minutes. Remove from the oven and allow them to cool until room temperature.

Mix the lime juice and La Lechonera Mojo Marinade in a medium size serving bowl. Add the Corvina and the pearl onions. Let them set refrigerated for 20-minutes.

Drain the liquid out of the bowl but don't rinse the fish (you want the marinade to stay on it just a little).

Add the capers, mango, chives, peppers, and toss them all together. Squeeze about 1-2 tablespoon of orange juice over the top.


Mojo Cornmeal-battered fried Queso Blanco with Blackberry Mustard dipping sauce

How many you feed: 4-6

What you need:

Blackberry Mustard Dipping Sauce (Prepare first)
  • 8-10 fresh blackberries
  • ¼ cup Dijon mustard
  • ¼ cup heavy cream
  • ¼ cup mayonnaise
  • 2-tablespoons of honey
Mash the blackberries with the back of a spoon in a small mixing bowl until they are completely mushy.

Mix the other 4 ingredients in with a fork until it's smooth.

Taste and adjust mustard and honey to your liking.

Mojo Cornmeal Fried Queso Blanco
  • 2-cups of cornmeal
  • 2-eggs whites
  • ¼ cup of olive oil
  • ½-1 cup of La Lechonera Mojo Marinade
  • ½ pound of Queso Blanco (firm mild Latin cheese, it usually comes in a large square or wheel)
  • ½ cup finely chopped fresh cilantro
Cut the cheese into 2 inch long sticks that are about ½ inch wide and deep:
Mix the cornmeal, cilantro, egg whites, and La Lechonera Mojo Marinade in a bowl with a whisk adding Mojo marinade slowly. Stop adding the Mojo when you have a thick batter. The batter should still have enough liquid in the texture to stick to the cheese.

Heat the olive oil in a large frying pan or skillet until it's hot on medium high heat. (You can drop of few morsels of the batter in the pan to make sure it starts frying right away).

Roll the cheese in the batter with your hands and make sure that it's covered on all sides. Place the cheese in the frying pan and cook on each side for 30-45 seconds. Remove the fried cheese from the skillet and place on a paper towel to drain off excess oil.

Serve immediately with the dipping sauce.


(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)

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