rock shrimp ceviche with jalapeños and manzanilla olives

Rock Shrimp Ceviche

Ceviche made with fresh lime juice and a little zest makes an easy flavorful appetizer, bring on the margaritas and pull up a chair on the deck. We've had a break from the foul air and our red flag 🚩 fire season but that's forecast to change this weekend. The air is going to heat up and the wind is going to blow giving us our second red flag 🚩 warning this year. I don't think they're going to turn off our power but you never know, unfortunately. But, better safe than sorry. Cold food will be in order, ceviche is easy and I'm forecasting that it will be a perfect appetizer, no generator required-just ice, plan ahead.

Ingredients and Recipe for Rock Shrimp Ceviche with Jalapeños and Manzanilla Olives

serves 6

1 pound rock shrimp 🍤 , peeled and deveined

6 limes, juiced and zest of one lime

1 medium large tomato, cut into small dice

1/2 small red onion, sliced thin

1 large jalapeño, minced

1/3 cup minced cilantro, plus extra for garnish

sea salt and freshly ground black pepper

10 manzanilla olives, or green olives, pitted and chopped

2 tablespoons extra virgin olive oil

flour tortillas, cut in strips and grilled

optional- avocados 🥑 for serving

Place rock shrimp in large glass bowl and pour in the lime juice and zest, make sure all the shrimp are covered with juice.

Stir in the tomato, onion, jalapeño, cilantro, salt and pepper to taste.

Refrigerator for 3 hours, or until shrimp are firm and opaque.

Stir in the olives, drizzle with olive oil and serve with the grilled flour tortilla strips.

Optional, serve ceviche in half an avocado or cube up the avocado 🥑 and mix into the ceviche, very good.

Comments

pear jam with saffron infused honey and cardamom

Pear Jam with Saffron Infused Honey and Cardamom

The summer after high school I worked sorting Bartlett pears at the Scotts Valley Fruit Exchange in Lake County California. I thought I would never touch or eat another pear again in my life. But, here I am years years later making pear jam in my kitchen with pears, honey and saffron grown in Lake County. A few weeks ago My husband and I went to visit friends in Kelseyville at their finca, they generously supplied me with the pears from their orchard-Finca Castelero- for my jam. I will never forget getting up early in the morning and riding my bike across the valley from my cousin's house to work a long hot day sorting pears. I remember thinking whoever came up with the idea of creating a cooperative to sort, pack and send pears from family farms, including my cousin's family farm on what is now called Hendricks road, to markets all over the country really had a good idea! I never looked at pears in the grocery store the sam…

French strawberry cream cake

Gracie, my 10 year old granddaughter and I have been wanting to make a strawberry cake with whipped cream for such a long time, we made it happen this week. I found what I think is a do-able recipe for a French style cake with strawberries and a cream filling to make at home with basic baking ingredients including fresh strawberries which are still in season. We baked a butter cake for the base, then we cleaned, trimmed and sliced the strawberries together. We used a springform pan for the cake; the cake was trimmed and put back into the pan with a parchment collar to support the berries and cream topping. Then we whipped up a cream cheese, sugar and heavy cream mixture that we piped around and into the strawberries that we layered around the sides and into the center of the cake. We put aside a few sliced strawberries to decorate the top before serving. The cake has to be refrigerated over night for the cream filling to firm up so it can be sliced cleanly. We both enjoyed ou…

tarragon jalapeño spring garlic mustard marinade

Makes enough marinade for 2-3 chicken breasts
Marinade Ingredients
1/4 cup lightly chopped fresh Tarragon
1/2 small Jalapeño pepper, sliced thin
1 shaved clove of Spring Garlic
2 T Extra Virgin Olive Oil
2 T fresh Lemon Juice
1 T old style Maille Mustard
Sea salt and freshly ground black pepper, to taste
Chicken

Stir ingredients together in a bowl that will hold chicken.
Add the chicken and marinate for 4 hours.
Place chicken in a hot grill for about 10 minutes on each side.

Serve with garbanzo bean salad, recipe to follow.

Tarragon and Chives

Search This Blog