Good Morning Cerise,
Wow, yesterday evening, we went through some of our Ceviche recipes and also had come across, a lovely idea for your Avocado Thread; Stuff a large ripe red tomato, scoop out the interior, and place a stunning shrimp salad employing avocado, lime or lemon, a bit of spring onion, home made Mayo ( Evoo, Egg Yolk & Salt & a touch of Dijon Mustard and beat energetically until a Mayonnaise Paste forms ) and place in the tomatoes. Serve with Avocado on side and bread sticks ...
Now, here is a Ceviche Recipe which can be altered to one´s specific taste buds and palate:
Acapulco, Mexican Ceviche:
1 pound of shrimp ( devein, and discard shells except for tails )
1/2 pound of firm fresh white fish avail in your region; sliced into 1 inch by 1/2 inch cubes
1 small magenta red onion sliced finely ( can use white, yellow, spring onion or scallions if this is too strong of a flavor for you )
1 small Hass, black wrinkled very ripe yet firm Avocado cut into tiny cubes
4 serrano chili peppers sliced finely
1 large lime or 2 small limes: squeeze for the Juice
3 cherry tomatoes sliced finely or 1 ripe red plum type tomato
1 1/2 cups of green olives stuffed with red bell sliced
1 cup extra virgin olive oil
1/2 or 1 small jalapeño ( the piquantness is up to you )
1/2 tsp. oregano
2 tablespoons fresh finely minced Cilantro
salt and freshly ground rose, green, white and black peppercorns ground
*** Put all of these ingredients in a large glass or ceramic bowl ( do not use metal or plastic ) and Marinate the ingredients for no more than 1/2 hour.
*** Taste test the marinade and see if this is desirable to your palate, as if you marinate longer than 20mins. to 1/2 hour, the marinade can become quite Bitey and unpleasant.
Thanks again for all your assistance with your very innovative and lovely ideas for the 21st.
Have nice August, Ciao.