EASY ENTERTAINING: MAKE SEAFOOD CEVICHE

Ceviche is a seafood staple in coastal regions of Spanish or Latin American countries. Refreshing and delicious, it has recently become popular in American restaurants. Because ceviche is healthy, simple and really flavorful, it will become a go-to when you are having friends over; it's perfect for margaritas after work or a great make ahead starter to kick off burger night with the neighbors. Best of all, ceviche is simple, unique, and super-fast! Use a firm white fish that will hold its shape. Cut into uniform size pieces so the fish cooks evenly in the marinade.

SIMPLE SEAFOOD CEVICHE

INGREDIENTS

1 pound red snapper or other fish cut into 1/4 inch cubes

3/4 cup freshly squeezed lime juice

1/4 cup freshly squeezed lemon juice

1/2 red onion, diced

1 small tomato, diced very small

1/2 cup red pepper, diced very small

1/2 cup yellow pepper, diced very small

1 jalapeno pepper, stems/seeds removed, diced very fine

4 tablespoons extra virgin olive oil

2 cloves garlic, minced into a paste or grated with a microplane or grater

Pinch of cumin

Pinch of cayenne pepper

Salt and pepper to taste

1/2 bunch fresh cilantro, chopped 

DIRECTIONS

In a large zip top bag, add the fish with enough lime juice to cover. Marinate for 20 minutes.

Wisk the remaining ingredients except the cilantro together in a bowl along with 1/4 cup of the lime juice from the marinade. Remove the fish from the marinade and add to the mixture, stirring gently to combine. Chill completely, at least one hour. Stir in the cilantro just before serving.

Serve in a chilled glass with wedges of lemon or lime, and tortilla chips.

Print Friendly and PDF

COCKTAIL HOUR: POPSICLES AND PROSECCO

Looking for a super easy and super fast cocktail or dessert for your summer dinner party, supper club, or get-together? Need the perfect "guest greeter" beverage for your wedding or rehearsal dinner? Why not make Popsicles and Prosecco... the perfect adult summer treat? This is a breeze to make, extremely affordable, and everyone will love it!

You can make your own homemade popsicles like I did or you can just buy really delicious flavors at most organic grocers. Even Wal-Mart has Mexican "paletas" (gourmet ice pops)  in flavors like Coconut, Lime, and Mango. No matter what variety you choose, this party-starter or dessert is easy, elegant, and absolutely a crowd-pleaser! You can match your colors to your party's color scheme, or serve a variety of flavors like I have here. I find the fruity flavors work best rather than creamy flavors and I also prefer Prosecco to Cava or Champagne because it is a bit sweeter and pairs better, IMO.

So, all you have to do is to make sure your pops are really frozen so they don't melt too fast. Also, chill the Prosecco a little colder than you normally would. When you are ready to serve, just pop the popsicle into a wine glass, pour over the chilled Prosecco and serve! You can also serve this with chilled ginger ale, chilled Italian sparkling soda, ginger beer, or seltzer if you prefer not to serve alcohol.

VARIATIONS ON A THEME:

Coffee or Chocolate Popsicles with Kahlua

Lime, Orange, or Watermelon Popsicles with Chilled Tequila

Lemon Popsicles or Sorbet with a Shot of Chilled Chambord

Raspberry Popsicles or Sorbet with a Shot of Chilled Limoncello

Coco-Cola Popsicles with a Shot of Chilled Bourbon

You get the picture... for the sorbet, line up your glasses on a tray and chill for 30 minutes.  first. Scoop in the sorbet and chill until party time. Just before serving, pour over the liqueur or serve the liqueur in a chilled shot glass on the side.

Print Friendly and PDF

RECIPE: STRAWBERRY PEAR SANGRIA

Are you entertaining a crowd this weekend? Here's a recipe that is not only delicious, it is inexpensive to serve for a large party. And it tastes as good as it looks! I had this as a cocktail at Ray's Boathouse in Seattle; a wonderful waterfront seafood restaurant. I've tweaked the original to make it for a crowd and included a some pomegranate and a little club soda. Scroll down to get a seasonal variation for holiday sangria. Perfect for a holiday open house or large gathering.

While traditionally made with red wine Sangria can be made with any variation of fruit and wine including sparkling white wine, Prosecco, or Cava. Change the fruit and the wine choice to the season. 

While traditionally made with red wine Sangria can be made with any variation of fruit and wine including sparkling white wine, Prosecco, or Cava. Change the fruit and the wine choice to the season. 

STRAWBERRY PEAR SANGRIA

Serves 6-8

1 pint strawberries, hulled and sliced

1 teaspoon sugar

1 each lemon, lime, and orange, cut into thin slices

1 pear, sliced

2 cups Pear Vodka (Absolut or Grey Goose)

1 bottle White Wine (use something crisp)

1/2 cup Pomegranate juice (I often use Pama Liqueur instead if I have it)

Club Soda

Muddle the strawberry and the citrus fruit with the sugar in a large pitcher to release the juices. Add the remaining ingredients. You can serve this immediately but it's even better if it has a chance to sit for 4 hours or more. I like to chill it for at least 2 hours before serving but you can serve it over ice. Top with club soda to taste at serving.   

SEASONAL VARIATION: HOLIDAY SANGRIA

Add some cranberries in place of the lemon and white cranberry juice cocktail in place of the pomegranate juice. A splash of Grand Marnier or other orange liqueur is a nice touch but not required. I often add a sprig of rosemary and let that infuse for a few minutes only because the taste is strong. Garnish with cranberries on a skewer.

Print Friendly and PDF