Recipe
1 3/4 Cups Self-Rising Flour
3 Large Eggs
1 Cup Sugar
1 Cup Sour Cream
1 Tsp Vanilla
1 Stick Butter (Don't be cheap and use margarine)
3 Tablespoon Vegetable Oil
2 Tsp Lemon Zest
1 1/2 Cups Fresh or Frozen Blueberries

Glaze
3 Tablespoons Lemon Juice
1 Cup Confectioners Sugar (sifted)
1 Tablespoon Real Cream

Directions
Preheat your oven to 350 degrees. Grease the sides and bottom of your loaf pan.
In a large bowl mix sugar, butter, and vegetable oil until it is all creamed together.  Add eggs, sour cream, vanilla, and lemon zest. Mix well.   Take two tablespoons of flour out of the measured flour and coat berries with it, then add remaining flour to the wet ingredients. Mix well and then stir in the berries gently until they are coated with the batter.  Pour in loaf pan and bake for 55 minutes or until a toothpick comes out clean.  
Prepare your glaze by mixing the lemon juice, cream, and sugar in a bowl. Set aside.
After cake is done, let it cool for 10 minutes then remove it from the pan and brush it with the glaze.  (Can also use toothpick and poke tiny holes on top of it so the glaze soaks into the cake) 

     Mine never fully gets to cool, because my little vultures are waiting on it when the sweet smell of it baking starts. I would not have it any other way. Love the Grands! 
​      Enjoy!  

     First, people will wonder what Ceviche is. Ceviche is dated so far back that we don’t really know, but some say it started with the Peruvian people as the Spanish and Indigenous people’s cultures merged.  It is now Peru’s national dish.  But what exactly is Ceviche? 
     Ceviche is a rich combination of many different vegetables, seasonings, and fresh caught raw fish or other seafood.  Marinated together for the wonderful full flavor.  Some call the making of this dish, “Cold Cook”.  The juices of the limes and lemons or citrus used more or less pickles the fresh fish.  No heat needed. 
     This recipe, I use with Sheepshead, simply because I wanted some different way to eat Sheepshead rather than frying.  It is delicious! So don’t knock it until you have at least tried it. 
     Ceviche is cooked differently in every country.  There are many different recipes and I have a couple more I will share later if you want.  Just leave a comment on your interest and enjoy this one.  Let me know how you like it.  

   RIVA CEVICHE
 
6 Medium to Large Sheepshead (need fresh caught only)
1 Large Red Onion
3 Large Tomatoes
1 Stalk Celery (optional)
1 Bunch Cilantro (I grow my own in a pot)
1/3 Cup Green Onions Chopped
4 Cloves Fresh Garlic (Diced Fine)
1 Yellow or Red Bell Pepper (Do Not Use Green)
10 Fresh Limes
5 Fresh Lemons
1/4 Cup Orange Juice
Salt and Pepper (To Taste)
Tonys, or comparable Seasoning
​
     After having a fun time catching your Sheepshead, just filet them out and cut them into small bite size chunks (I prefer smaller).  If you are a fisherman, then you know to cut the bloodline out and if you are not, then now you know too.
     Finely chop all the vegetables, I never use the thick stems of the cilantro in my recipe, just the leaves.  After chopping, toss all vegetables with the fish. (I might add that this recipe can be used with any saltwater fish of choice, as long as it is fresh caught)
     Next, squeeze limes and lemons over fish and orange juice.  Season with salt and pepper and other seasonings to taste.
Put this in refrigerator for at least 6 hours, covered.  Let it marinate well, stirring often.  
     Serve with crackers of choice or even on a bed full of fresh lettuce.  I prefer lettuce bed with fresh fried flour tortilla chips. 
Savor and enjoy!