Shrimp Ceviche
Serves: 6
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1 pound of peeled and deveined shrimp, cut into 1/2-inch pieces.
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2 tomatoes, chopped.
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1/2 cucumber, peeled and chopped.
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1 thinly sliced, fresh serrano chili
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1/2 thinly sliced red onion
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1 handful of chopped fresh cilantro
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1/2 cup fresh lime juice
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6 Tbsps. olive oil
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1/2 avocado, diced.
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Salt to taste
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Tortilla chips for serving
Combine the shrimp and lime juice in a medium non-reactive bowl. Cover the bowl and marinate, refrigerate for 1 hour.
Strain the shrimp (reserve the liquid) and add the tomato, cucumber, onion, avocado, serrano, cilantro, and olive oil. Fold the mixture together. Adjust the seasoning with salt to taste.
Add back some of the reserved liquid, if desired. Serve with tortilla chips and savor the crunch with the zesty shrimp on your tongue.
Watermelon and Feta Salad
Serves: 4
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3 tablespoons fresh lime juice
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2 tablespoons extra virgin olive oil
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1 1/2 teaspoons honey
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3 - 4 drops hot sauce (optional)
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1/2 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
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1/2 small red onion, diced very small
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1/4 cup thinly sliced fresh mint or small mint leaves, divided
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4 cups seedless watermelon cubed or cut into small wedges
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4 cups baby arugula
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3 ounces feta cheese, cubed or crumbled (about 3/4 cup)
Whisk together the first 6 ingredients in a large bowl. Add onion and half of the mint; toss well. Add watermelon and arugula and toss very gently.
Divide among 4 serving plates and sprinkle with feta and the remaining half of the mint. Enjoy!