Happy Cinco De Mayo!! Its rainy, but its always a good time for Persian Lime Guacamole, Mango Jalapeño Salsa and Tropical Coconut Lime Shrimp! Pretend youre on a beach somewhere, turn up the music and eat with friends! Were closed today, so I hope youve got need :-) Persian Lime Guacamole 2 large ripe avocados 1 small plum tomato 1 small red onion 1 lime, juiced 1 large bunch cilantro 2 tbsp Persian Lime Olive Oil Sea Salt Peel and mash avocados in a medium sized bowl. Dice and rinse tomato, dice onion, coarsely chop cilantro and add to avocado mixture. Pour in lime juice, Persian Lime Olive Oil and mix together in a blender for a creamier finish, or by hand for a more chunky look. Mix in sea salt to taste… and enjoy immediately. Keep in fridge in an airtight container for up to two days. Mango Jalapeno Salsa 3-4 medium tomatoes, medium diced 1 large ripe mango, medium diced 1/3 red onion, finely diced 1 serrano chili pepper, finely diced (seeds and membranes removed for less heat) Juice of one lime 3 tsp Jalapeno White Balsamic Vinegar 3 tsbp Persian Lime Olive Oil 1/2 cup cilantro, chopped 1/4 tsp cumin Salt and pepper Toss all ingredients together and season to taste with fresh cracked black pepper and salt. Allow flavours to meld for at least an hour and enjoy! Tropical Coconut Lime Shrimp ¾ pound large shrimp (about 15) Fleur de sel Pinch of crushed chili pepper flakes (optional) 1 Tbsp Persian lime infused olive oil 4 Tbsp coconut white balsamic vinegar ½ red pepper, thinly sliced ¼ cup mango, chopped ¼ cup red onion, diced small Handful of Cilantro Ensure prawns are cleaned, shelled and intestinal track is removed. In metal bowl, toss prawns in Persian lime infused olive oil, pinch of crushed pepper flakes and ¼ tsp salt. Heat medium non-stick pan over medium-high heat and quickly sauté oil coated prawns, red onion, and red pepper for 2 minutes or until just pink. Add coconut white balsamic, toss to coat and allow liquid to reduce for 2 minutes, stirring occasionally. Add mango and stir to combine. Remove from heat and sprinkle with chopped cilantro, serve over jasmine rice.
Posted on: Mon, 05 May 2014 17:08:31 +0000
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