The TexMex & Music Fest presented by Calamos Investments is a two-day festival that features top country-fusion bands including national headliner Chris Isaak, and bold TexMex food from top chefs including celebrity chef Rick Bayless. A portion of tickets sales benefit DuPage PADS, an organization that works to end homelessness.
Mark Bosanac with Chicks n' Salsa , a Mexican restaurant based in Glen Ellyn, came into our ABC7 studio to tell us about the festival and to show us how to make a great summer fish ceviche and watermelon agua fresca.
Two-day general admission ticket pricing is $45 in advance, $60 at the door. Premium, single day, child, and group pricing is also available. All tickets are rain or shine and include musical entertainment, food demonstrations, and access to the family activity center. A portion of ticket sales will be donated to DuPage PADS, an organization that works to end homelessness.
TexMex & Music Fest
Friday, July 13: 4-10 p.m.
Saturday, July 14: 3-10 p.m.
Tilapia and Shrimp Ceviche
1lb Tilapia Fillets
1lb Shrimp peeled and deveined, 60 ct
5-6 limes (enough juice to cover fish)
1 cup diced fresh tomatoes
1/2 green sweet pepper finely chopped
1/2 red sweet pepper finely chopped
6 tablespoons chopped cilantro
1/4 teaspoon salt
1/4 teaspoon blk pepper
1/2 teaspoon Mexican oregano
2 jalapeno peppers finely chopped.
6 small romaine leaves
12 avocado slices
Black olives sliced for garnish and color
Dice fish into small cubes 1/2 inch.
Marinate fish in the lime juice in the fridge overnight (this step cooks the fish).
Pour off most of the lime juice from fish (just leave it moist).
Steam shrimp until pink - then chill and set aside.
Add shrimp to the marinated fish.
Add remaining ingredients except lettuce, avocado and olive. Do this preferably a few hours before serving & refrigerate.
Place 2 small romaine leaves on plate, and serve 3 oz of ceviche in each leaf.
Garnish with 2 avocado slices and black olives.
Place tortilla chips in center of plate.
Watermelon Agua Fresca- Fresh Watermelon Water
6-8 pounds Seedless watermelon, cut into 2-inch pieces (save some for 6 triangle slices for garnish)
2 cups cold water divided
1 tablespoon freshly squeezed lime juice
1 tablespoon Agave Nectar (or to taste)
Mint Leaves for unique flavor enhancement
Make simple syrup by heating the two cups of water with Agave Nectar until dissolved. Chill.
Cut the watermelon flesh from the rind.
ln a blender, process half the watermelon pieces with 1 cup of water until smooth.
Pour into pitcher or directly into glass with ice.
Repeat the process with the remaining melon and water.
You can muddle mint leaf at the bottom of glass before pouring watermelon and then add ice.