I believe spring is here to stay in the south as our average temperature is 65 nearly every day, and everything has been in total bloom. I even pulled out shorts to wear to a soccer game last week as it got up to 80 degrees one day!
|one of my flowering crabapple trees|
With the exception of the spring storms and excessive rain, it has been gorgeous! The farm has been in full bloom, the grass is green again, all of the livestock are happy to bask in the sun all day, and I have been quite content to play in my flowers & herbs.
As spring arrives, I start looking for recipes that are quick, easy, and light to serve at our table. We love fresh seafood, so anything with it is always a big hit! I served this at the engagement party last weekend, but it will not be the last time that it makes an appearance on our table.
This easy dish just screams sunshine and swimming pools!
adapted from Coastal Living Magazine
2 pounds medium shrimp, peeled and deveined
1 English cucumber, quartered and sliced
1/2 red onion, sliced
1/4 cup chopped fresh cilantro
1 large jalapeno pepper, finely chopped
4 garlic cloves, minced
1/2 cups organic lime juice
1/8 cup olive oil
1/2 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
Cook your shrimp in a pot of salted boiling water 3 minutes, or just until done; rinse with cold water to stop the cooking process. You can also make this an even faster dish by purchasing precooked shrimp.
Combine the shrimp with the remaining ingredients in a large bowl (a Tupperware bowl works best for this). Cover and chill 4 hours to combine the flavors.
Serve your ceviche in a beautiful glass bowl to show off all of the color of your dish. For the engagement party we prepared individual cups of the ceviche and set them on the table. Either way makes an excellent way to show off a simple taste of sunshine!
|Colorful shrimp ceviche|
Linking up with Designs By Gollum for Foodie Friday today. Stop by and see what all is going on!