Recipes: Citrus tart, ceviche and more

Makes 1 tart (10 servings).

Note: "Southern Living: No Taste Like Home" by Kelly Alexander.

• 1/3 c. sweetened flaked coconut

• 2 c. all-purpose flour

• 2/3 c. powdered sugar

• 3/4 c. cold butter, cut into pieces

• 1/4 tsp. coconut extract

• 9 assorted citrus fruits, peeled and sectioned

Directions

Preheat oven to 350 degrees. Bake coconut in single layer in a shallow pan 4 to 5 minutes or until toasted and fragrant, stirring halfway through. Cool completely.

Pulse coconut, flour and powdered sugar in a food processor until combined. Add butter and coconut extract, and pulse 5 to 6 times or until crumbly. With processor running, gradually add 3 tablespoons water and process until dough forms a ball and leaves sides of bowl.

Roll dough into a 12 1/2- by 8-inch rectangle (about 1/4-inch thick) on a lightly floured surface. Press on bottom and up sides of a 9- by 12-inch tart pan with removable bottom. Trim excess and discard.

Spread Buttery Orange Curd over crust. Top with citrus sections.

Variation: Use a circular tart pan instead of the rectangular pan.

Nutrition information per serving:

Calories430Fat19 g

Sodium180 mgSaturated fat12 g

Protein5 gCholesterol64 mg

Dietary fiber3 g

Diabetic exchanges per serving: 1 fruit, 2 bread/starch, 1 other carb, 4 fat.

Makes about 2 cups.

• 2/3 c. sugar

• 1 1/3 c. orange juice

• 1 egg, slightly beaten

• 3 tbsp. butter

• 2 tsp. orange zest

• Pinch table salt

Combine sugar and cornstarch in a 3-quart saucepan. Gradually whisk in orange juice. Whisk in egg. Bring to a boil. Boil, whisking constantly, for 3 to 4 minutes.

Remove from heat. Whisk in butter, zest and salt. Place heavy-duty plastic wrap directly on curd (to prevent a film from forming). Chill 8 hours. Store leftovers in refrigerator for up to 3 days.

Serves 4 to 6.

Note: The acidic marinade "cooks" the shrimp in this zesty appetizer. Mexican crema is simliar to sour cream, which could be substituted. Pretty served in a wide-rimmed champagne glass. From "Healthy Latin Eating," by Angie Martinez and Angelo Sosa.

• 1 lb. medium shrimp, peeled, de­veined and split in half

• 3 tbsp. fresh lime juice

• 1 tbsp. lemon juice

• 2 tbsp. sugar

• 1/4 tsp. kosher salt

• 2 tbsp. Mexican crema (see Note)

• 1/2 ripe avocado, peeled and cut into chunks

• 2 tsp. diced red onion

• 1 tsp. chopped jalapeño

Directions

Put bowl of ice nearby. In medium pot, bring 6 cups water to a boil. Drop in shrimp and cook only until they just begin to turn pink, about 15 seconds. Do not overcook. Remove from heat, drain and chill the shrimp on ice.

Nutrition information per each of 6 servings:

Calories98Fat3 g

Sodium130 mgSaturated fat1 g

Carbohydrates7 gCalcium42 mg

Protein11 gCholesterol89 mg

Diabetic exchanges per serving: ½ other carb, 1½ lean meat.

Serves 8.

Note: Sweet and nutty, with a wonderfully chewy texture, the rice-like kernels of wheat berries marry perfectly with sweet oranges and grapes. If you are not into kale, substitute baby spinach. Go easy on the vinaigrette — it packs a punch. From "Straight From the Earth," by Myra Goodman and Marea Goodman.

• 2 c. wheat berries

• 1 tsp. salt

• 2/3 c. extra-virgin olive oil

• 1/2 c. golden balsamic vinegar

• Zest of 1 orange

• 2 tbsp. fresh orange juice

• 2 tsp. agave nectar

• 1 tsp. salt

• 3/4 tsp. curry powder

• Pinch of cayenne pepper

• Pinch of ground ginger

• Freshly ground black pepper

• 5 oz. baby kale or baby spinach

• 1 c. seedless red grapes

• 1 c. seedless green grapes

• 2 oranges, segmented

• Salt

• 1 c. raw, unsalted walnuts, toasted and chopped

Directions

To prepare wheat berries: Rinse them and put them in a medium pot with 6 cups water and salt. Bring to boil and then reduce to simmer. Cook, covered, 1 hour, until wheat berries are just tender. Add a few cups cold water to pot; stir and then strain. Place wheat berries in a very large bowl to cool, stirring occasionally.

To make vinaigrette: Combine oil, vinegar, orange zest and juice, agave nectar, mustard, salt, curry powder, cayenne, ginger and pepper in a small jar. Seal lid tightly and shake vigorously to combine. Set aside at room temperature.

To assemble salad: Combine cooled wheat berries with kale or spinach in a large bowl. Toss with 1/2 cup of dressing. Add grapes and orange segments and another 1/4 cup dressing and toss again. Add more dressing if desired and season with salt and pepper. Toss in walnuts right before serving.

Calories470Fat28 gSodium412 mg

Carbohydrates53 gSaturated fat3 gCalcium88 mg

Protein8 gCholesterol0 mgDietary fiber7 g

Diabetic exchanges per serving: 1 fruit, 2 bread/starch,½ other carb, 5½ fat.

Serves 4.

• 1 1/2 lb. sirloin steak tips, trimmed

• 3 tbsp. soy sauce, divided

• 6 tbsp. cornstarch

• 10 (3-in.) strips orange peel, sliced thin lengthwise (1/4 c.), plus 1/2 c. juice (2 oranges)

• 3 tbsp. molasses

• 1 tbsp. rice vinegar

• 1 1/2 tsp. roasted sesame oil

• 3 c. vegetable oil

• 1 jalapeño chile, stemmed, seeded and sliced thin lengthwise

• 2 tbsp. grated fresh ginger

• 1/2 tsp. red pepper flakes

• 2 green onions, sliced thin on bias

Directions

Cut beef with grain into 2- to 3-inch-wide pieces. Slice each piece against grain into 1/2-inch-thick slices. Cut each slice lengthwise into 1/2-inch-wide strips. Toss beef with 1 tablespoon soy sauce in bowl. Add cornstarch and toss until evenly coated. Spread beef in single layer on wire rack set in rimmed baking sheet. Put sheet in freezer until meat is very firm but not completely frozen, about 45 minutes.

Whisk orange juice, molasses, sherry, vinegar, sesame oil and remaining 2 tablespoons soy sauce together in bowl.

Heat reserved oil in 12-inch skillet over medium-high heat until shimmering. Add orange peel and jalapeño and cook, stirring occasionally, until about half of orange peel is golden brown, 1 1/2 to 2 minutes. Add ginger, garlic and pepper flakes; cook, stirring frequently, until garlic begins to brown, about 45 seconds. Add soy sauce mixture and cook, scraping up any brown bits, until slightly thickened, about 45 seconds. Add beef and green onions and toss. Serve immediately.

Nutrition information per serving:

Calories486Fat18 gSodium724 mg

Carbohydrates32 gSaturated fat4 gCalcium67 mg

Protein46 gCholesterol110 mgDietary fiber1 g

Serves 2.

Note: Forget about orange being the new black. Shades of pink — think the insides of a Ruby Red grapefruit — are where it's at during citrus season. Fresh grapefruit juice amps up the flavor in this easy, slightly sour margarita recipe. It also offers a dose of antioxidant-rich vitamins C and A, as well as dietary fiber. No agave nectar? Simple syrup works just fine. From "Healthy Latin Eating," by Angie Martinez and Angelo Sosa.

• Coarse salt

• 1 lime, cut into wedges

• 1 c. fresh grapefruit juice

• 1/4 c. agave nectar (see Note)

• 1/2 c. tequila

• Ice cubes

Directions

Scatter salt in a wide, shallow dish. Run a wedge of lime around rim of 2 glasses, then dip them in the salt mixture. Set aside.

Nutrition information per serving:

Calories320Fat0 gSodium5 mg

Carbohydrates47 gSaturated fat0 gCalcium16 mg

Protein0 gCholesterol0 mgDietary fiber1 g

Makes about 3/4 cup.

• 1 egg yolk

• Large pinch kosher salt

• 2 tbsp. strained freshly squeezed lemon juice, divided

• 1/2 c. neutral-tasting olive oil

Directions

Nutrition information per 1 tablespoon:

Calories85Fat9 gSodium3 mg

Carbohydrates0 gSaturated fat1 gCalcium2 mg

Protein0 gCholesterol15 mgDietary fiber0 g

Diabetic exchanges per serving: 2 fat.

Note: Lemon curd typically is made with butter and eggs, so this vegan recipe might seem strange. But it's actually quite good. Keep a careful eye on the cooking curd. From "Keep It Vegan: Over 100 Simple, Healthy & Delicious Dishes," by Aine Carlin.

• 4 lemons

• 1 (14-oz.) can coconut milk

• 1/2 c. superfine sugar

• 2 to 3 tbsp. cornstarch

Finely grate zest of 1 lemon and remove zest of another in wide strips using a vegetable peeler. Squeeze juice from all 4 of the lemons.

Place lemon juice, zest and zest strips in a small, heavy-bottomed saucepan with coconut milk, sugar and cornstarch, and whisk together until thoroughly combined. Bring to boil and then simmer uncovered for about 1 hour, stirring frequently, until mixture reduces and thickens.

Transfer curd to sterilized jars. Seal and store in refrigerator. Once opened, curd will keep in the refrigerator for 2 weeks.

Nutrition information per 2 tablespoons:

Calories54Fat3 gSodium2 mg

Protein0 gCholesterol0 mgDietary fiber0 g