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Recipe of the Month: October 2009

Shrimp Ceviche

Have some friends over to watch the Sunday game, and surprise them with a refreshing ceviche as an appetizer.  All goes perfect around a beautiful Silestone Mountain Mist island top.  Serve the ceviche with crisp corn tortilla chips.

Ingredients

1 pound medium-small cooked shrimp
1 Tbsp salt
1 cup lime juice (juice from 4-6 limes)
3/4 cup finely chopped onion
1 serrano chile, ribs and seeds removed, minced
1 cup chopped cilantro
1 tomato, diced into 1/2-inch pieces
1 avocado, peeled, cut into slices

Mix all ingredients in a glass or ceramic bowl, except the cilantro and the avocado. Cover and refrigerate for at least two hours.
Spoon ceviche in wine glasses for fun. Garnish with the cilantro and the avocado slices.
Serves 4-6.

June 2010 - Mexican Ham Sandwich and Cucumber Agua Fresca

May 2010 - Catalan Bread with Tomato

March 2010 - Coconut Cake with Crispy Coconut Flakes

February 2010 - Trio of Flans

January 2010 - Nutella Panini

December 2009 - Brie with Plum and Almonds en Crôute

November 2009 - Alfajores de Dulce de Leche (Caramel Filled Cookies)

October 2009 - Shrimp Ceviche