I’m seriously sick and tired of the cold winter. I’m always cold, I’m not playing outside and I’m starting to fade away. I need sunshine in my life and because I can’t always go on vacation I’ve decided to bring sunshine in my home. How do I do that? Well. First off, you gotta set the mood. Music is a great place to start. Reggae is my personal pick. It’s beachy, moody and super sexy! I’ve always been a huge fan of Gregory Isaacs, even more because I discovered him many, many years ago while I was chilling on a beach in Costa Rica with a few surfers (yeah, tough life!). Here, set the mood with this song: [embed]https://www.youtube.com/watch?v=lyEP_st9csI[/embed]
Then, I think of what makes me remember the beach, the sunshine, and good times: fish and Jalapenos! Yes, fish comes from the sea so that’s easy. And then there’s something spicy. Everywhere in the Caribbean’s, Mexico, Peru, etc. All those great countries use a specific hot pepper. Why not, then, go for jalapenos, which are super easy to find in most supermarket, they’re spicy but not overwhelming. And voilà! I’ve decided to make a completely refreshing bite of shrimp ceviche, full of sunshine, vitamins, and warmth. Eating this will make my life much better for the next few days, until the warmth crawls back into our lives with the arrival of Spring.
P.S. My pics are great, once again. My camera broke down. Can’t wait to get a new one!
Refreshing Shrimp Ceviche With Avocado Mousse Makes about 24 bite size servings | Preparation: 15 minutes | Level: KID
INGREDIENTS FOR THE CEVICHE
Shrimps
1 jalapenos pepper, cut in tiny pieces (use gloves)
½ red onion, finely chopped
3 tbsp fresh coriander, chopped
The juice of 3 limes
Salt to taste
PREPARATION
Cut the shrimps into small pieces. In a bowl, combine all the ingredients. Cover and leave in the fridge for 6 to 8 hours. Adjust taste.
INGREDIENTS FOR THE AVOCADO MOUSSE
2 avocados, ripe
The juice of 1 lime
2 tsp garlic powder
Salt
PREPARATION
In a bowl, crush the avocado with the lime juice. With a hand mixer, blend until it becomes creamy. Season with the garlic powder and salt.
In bite size serving dishes (or little serving bowls), place about 1 tbsp of the ceviche. Top with a little bit of the avocado mousse and serve immediately.
Note: if you want to prepare your plates in advance, cover in the fridge and take out only when you’re ready to serve.
