Tag: Lime Juice

Strawberry-Mint Sparkling Limeade

I have a confession. I honestly don’t get the brunch obsession with mimosas. Every time I order one, I end up drinking maybe half of it. It just doesn’t do it for me. I love the general idea of them though: sparkling wine with fruit juice. So I was really excited to find this drink recipe in Cooking Light. It sounds right up my alley!
Ingredients (makes 6 servings):
1 container of strawberries, sliced
1/2 cup loosely packed fresh mint leaves
the juice of 4 limes
1/4 cup water
1/4 cup agave nectar
1 (750-milliliter) bottle sparkling wine, chilled

To make, place the strawberries, mint leaves, limes, water, and agave nectar in a blender.
Blend until smooth, about 1 minute.
Pour enough of the mixture into a glass to fill the glass half way.
Carefully fill with the sparkling wine and gently mix to combine.
Serve garnished with mint leaves and a whole strawberry, if desired.
So as you can see from my ingredients photo, you do not need to buy an expensive sparkling wine for this. I used a rose to give it a little extra flavor, but a normal white sparkling wine will do just fine.
This is one of the most refreshing drinks I’ve ever had! The lime and agave completely balance each other out, so it’s not to sweet or too sour.
The mint-strawberry-lime flavor can be tasted in every sip, it’s just perfect!
Note: you can substitute in 3 cups club soda for the wine if you’d like an alcohol-free version. I personally would add another maybe teaspoon of agave to account for the lack of sweetness in the club soda.

Shrimp Ceviche on Jalapeno Parmesan Crisps

I’m really on a canape/appetizer kick. I used these Jalapeno Parmesan crisps to make canapes with Black Bean Mango Salsa on top, but really wanted to make something with shrimp incorporated in it. I found this Cooking Light recipe for Ceviche de Camaron and used it as a base for this recipe for Shrimp Ceviche on Jalapeno Parmesan Crisps. Traditional ceviche is usually fresh raw fish marinated in lemon or lime juice. I actually steamed the shrimp before marinating them in the lime, so it is not an actual ceviche, but the general idea of it is still present.
Ingredients:
1/2 cup chopped red onion
6 cups water
3/4 cup fresh lime juice, divided
1 pound medium shrimp
1 cup chopped peeled cucumber
1/4 cup ketchup
1/4 cup mild taco sauce
1/3 cup chopped fresh cilantro
1 teaspoon sriracha or other hot sauce
1 tablespoon olive oil
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
Jalapeno Parmesan Crisps (Kitchen Table Bakers)

I didn’t read the recipe correctly before buying my ingredients, so I actually asked the seafood place to peel and devein the shrimp. Well, the original recipe required boiling the shrimp and then peeling them, so I had to change it up a bit. Click the link above for the original recipe if you’d like.
Bring 6 cups of water with 1/4 cup fresh lime juice to a boil in a large pot. When boiling, add the shrimp to a steam basket and place on top. Cover and cook for 3 minutes.
Remove the shrimp and combine with 1/2 cup juice, plus the zest from the limes, in a large bowl.
Cover and refrigerate for 1 hour.
While waiting for the hour to pass, chop your onion, cucumber, and cilantro. Take the chopped onion and rinse with cold water in a colander.
Add the onion to a medium bowl. Stir in the cucumber, ketchup, taco sauce, cilantro, hot sauce, olive oil, Worcestershire sauce and salt.
Refrigerate until the hour has passed for the shrimp. When the hour is finished, stir in the shrimp and lime juice.
Top each Parmesan crisp with one shrimp and a teaspoon of the onion cucumber mixture.
Aren’t these fun?
So I realized after taking these photos that the shrimp still had their tails. I wouldn’t suggest serving the shrimp on the crisps with the tails on.
However, if you serve the ceviche in a bowl or wine glass with the crisps on the side, keep the tails on for presentation.
The shrimp managed to maintain a really nice citrus flavor despite being pre-cooked.
The cocktail sauce on the shrimp had a nice spice but didn’t deliver much heat (the Parmesan crisps were spicy enough for me) so if you like it really spicy, add a bit more hot sauce.
I did think corn kernels would go great with this as well. Next time I make it, I think I’d throw in some frozen thawed corn kernels for extra texture.
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