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 s

alfajores de tarragon and chives

well here we are again Christmas 🎄 and covid. This time with a side of alfajores on a fish plate. Do you have a favorite Christmas cookie or cookies? As long as the flour, butter, eggs, vanilla and sugar keep flowing- I will be baking Christmas cookies, might even slide over the December 25 cutoff and into January this year. We moved in October. After a week long getaway to Bandon Dunes, Oregon. We came back to a new one level, slightly smaller inside and outside new to us home in our same town of Novato. I think we have electricity gremlins though. I'm ready to invite my electrician to Christmas dinner since he's here every week. The latest problem a doorbell chime that almost melted down after continuous buzzing for a day, he's looking for a short in our wiring-don't like the sound of that. He found it and fixed it, hoorah. We have a ton of unpacked boxes in our new big white garage. My husband Scott ordered a backyard studio shed for his home office and on

springtime chamomile tea cake with strawberry icing

Good grief, Easter is in the rear view mirror and we are deep into this new year. And once again it's tea time at my house. This chamomile tea cake is a beautiful sweet addition to any tea ritual, especially my favorite, chamomile tea, which I rediscovered in my hotel room in Carmel earlier this fast moving year. I highly recommend a slice of chamomile tea cake with strawberry 🍓 icing with a cup of chamomile tea to just take a moment and slow this year down. Baking with tea is both creative and fun. Earlier this year I made Earl Gray sugar cookies which are made using the same method of infusing the butter with loose tea. For my tea cake I also rubbed the lemon zest into the sugar -another way to lend a pop of citrus to your baking. The strawberry icing is made using freeze dried strawberries, I pulverize them in my spice mill and then they are pressed through a fine sieve into the confectioner's sugar. In addition to using lemon zest rubbed into the sugar for the cake

Tarragon and Chives

Search This Blog