Monday, August 11, 2014
Shrimp Ceviche and Maggie~
Maggie is my favorite Daylily..and she most probably will always be..
She's my July Joy in the garden.
She is stunning and prolific..and sturdy..and glorious.
I love her.
It is so easy for me to love plants.
I am just so easy:) To fall in love.
To celebrate August .. a lovely app is this recipe of shrimp ceviche..I made it about 5 yrs ago and posted about it..
Didn't make it since then until recently..
It's as good now as it was then.
It's a perfect summer appetizer..
You can have all kinds of presentations.
I am partial to this serving platter I purchased about 5 years ago.
The spoons are bigger than nomal..like small mise en place bowls with handles..A good sized medium shrimp sits perfectly on top.
You can find my original post here..
With a link to the recipe..That is here too:)
It's fresh and sparkling and clean..and delicious..
I served them with miniature silver forks..
They were perfect.
1 navel orange, peeled
½ cup fresh orange juice
¼ cup fresh lime juice
½ cup diced watermelon
1 teaspoon grated peeled fresh ginger
½ cup finely diced red onion
½ teaspoon red pepper flakes
1 Tablespoon sea salt
1 pound large shrimp (21 to 25 per pound) peeled and deveined
¼ cup of chopped cilantro
lime wedges for serving
Cut orange into segments and chop enough pieces to measure ¼ cup. Stir together orange, orange juice, lime juice, watermelon, ginger, onion, red pepper flakes and salt in a large bowl. Set aside. Steam shrimp until just pink and rince in cold water to stop cooking. Add shrimp and cilantro to watermelon mixture and toss to combine. Cover and let marinate at least 1 hour. Serve with lime wedges.
It's from Taste Book~
Mind you they are all quite pretty♥
Lucky girls that they are.