And, now it is Cinco de Mayo. We are in to the first week in May. Do you think we could work on some Springtime temperatures? Please, God!?
But you know me, it doesn't take me long to get positive because negative just uses soooo much stupid energy. Here are the bright spots!
The sugar snap peas, pumpkin hill, the peppers and the eggplants! All are doing great. We did some row planting last weekend and we have radishes, bok choy and arugula coming up and yes...beets, of course. Get ready, cooking class folks!
All of the herbs are flourishing as well so I have a lot to be thankful for!
In honor of Cinco de Mayo (if you know me, you know that I have a thing about Cinco de Mayo NOT being Mexican Independence Day but I'm being a good sport today), I am including a recipe that we made often (also if you know me, you know I married into a Mexican family but that's another story). It is different from a lot of ceviche recipes that you will see because we add ketchup. It gives it a sweetness that you can't duplicate with a regular sugar and the dish needs it for balance. I hope you try it. It's a great summer appetizer...if summer ever gets here!
2 lb large shrimp, 26 – 30 count
3 large limes, juiced
1 small red onion, finely chopped
1 large tomato, chopped
1 jalapeno pepper, finely chopped
½ bunch cilantro, chopped
3 tbsp ketchup
1 – 2 tsp Sriracha
1 tablespoon kosher salt
1 avocado, chopped
Chop shrimp into ½” inch pieces.
In a large glass or ceramic bowl, gently toss the shrimp with the lime juice.
Add in onion, tomato, jalapeno, cilantro, ketchup and Sriracha.
Cover bowl, and chill ceviche 1 hour in the refrigerator, until shrimp are opaque. Taste for seasoning and adjust as needed. Fold in avocado and serve with fresh tortilla chips.
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