Happy Cinco de Mayo!
WooHoo! A chance to celebrate is always welcome at our house and since Mexican food is a particular favorite, it’s definitely time to party. I can’t think of a single holiday that isn’t celebrated with a feast and today I’m inviting everyone to attend. I’m also inviting everyone to share a recipe that they have shared to Pinterest. Just tell me where to find it and I’ll follow you!
Not on Pinterest? Just tell me about your most memorable party snack!
Is there anything that’s more fun than a party where everyone contributes a favorite dish? As the hostess, I’m going to be making the Ceviche and Guacamole so that everyone can get started with a fun little appetizer while I’m whipping up a few Margaritas and waiting for everyone to arrive.
Years ago, a friend of my mom gave her a wonderful recipe for Ceviche that I’m still using. Hubby is quite the fisherman so instead of halibut or any other firm-fleshed white fish we usually just use fresh crappie. The lemon juice actually cooks the fish and is a fun, fresh way to prepare it.
1 ½ lbs. fresh fish sliced into small, thin pieces
1 C. lemon juice
2 canned Serrano or Jalapeno chilies (rinsed, seeds removed and chopped)
½ C. minced onion
2 large tomatoes, peeled, seeded & chopped
1 t. salt
¼ C olive oil and/or white vermouth
Place the fish in a glass bowl (metal will react with the acidity of lemon), stir in lemon juice and refrigerate for 4-6 hours. Drain and reserve the juice. Pour juice into another glass bowl and toss with all remaining ingredients. Strain and add this to the fish. Chill for 2 hours, garnish with avocado slices and green olives and serve very cold. I usually place the chilled mix inside another bowl filled with ice. You can use tortilla chips to scoop this up but I much prefer the mix on a fancy cracker.
2 ripe avocados, peeled, pitted and diced
1/2 white onion, chopped
1/2 white onion, chopped
1 chopped tomato
¼ C. cilantro leaves, chopped
Salt to taste
Tortilla chips or fresh veggies, for serving. This recipe is supposed to serve 4-6. I usually double it for that number.
***In a pinch, I’ve been known to use prepared salsa instead of chopping the onion and tomato and if you use the kind that already has cilantro, you don’t have to add that either. I do like my guacamole a little chunkier so I’m not real big on mashing it to bits J
Lime wedge, plus two lime wheels for garnish
1 T. coarse salt for glass rims
4 oz. Tequila
2 oz. orange liquor (Cointreau)
1 ½ oz. fresh lime juice (from 2 limes)
I did mention that I love a party where everyone brings a tidbit and you can manage to make a meal from appetizers. To add to the festivities today, if you have a Pinterest page with a favorite party recipe, please share. Anyone contributing a pin or a recipe suggestion will be entered to win your choice of either a Kindle copy of my erotic romance novella, NO HOLDS BARRED or the Romance Books ‘4’ Us, ENTICE ME boxed set that includes my story, I’LL BE SEEING YOU.
Let’s get this party started!
Entice Me/I’ll Be Seeing You: http://www.amazon.com/Entice-Me-Luscious-Love-Stories-ebook/dp/B015YEHP9U/
No Holds Barred
Barnes & Noble: http://goo.gl/7Oyq4j