Ensenada Shrimp Cocktail Recipe

              Ingredients 

• 1 pound peeled and deveined cooked medium shrimp
• 2 plum tomatoes, seeded and chopped
• 3 jalapeno peppers, seeded and chopped
• 1 serrano pepper, seeded and chopped
• 1/4 cup chopped red onion
• 2 green onions, chopped
• 2 tablespoons minced fresh cilantro
• 2 tablespoons olive oil
• 1 tablespoon rice vinegar
• 1 tablespoon key lime juice or lime juice
• 1 teaspoon adobo seasoning
•  
  TOTAL TIME: Prep: 15 min. + chilling

  MAKES: 8 servings

   

  Directions

  1. In a large bowl, combine the shrimp, tomatoes, peppers, onions and cilantro. Combine the oil, vinegar, lime juice and seasoning; drizzle over shrimp mixture and toss to coat.
  2. Refrigerate for at least 1 hour. Using a slotted spoon, place shrimp mixture in cocktail glasses, about 1/2 cup in each. Garnish with lime wedges. Yield: 8 servings.

  Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Green club sandwich

Ingredients

• 3 slices wholegrain or rye toast
• 3 tbsp ready-made houmous
• 1 small avocado (100g), stoned and sliced
• 1 handful rocket leaves
• 8-12 cherry tomatoes, sliced
•   Prep: 10 mins

  Skill level

  Easy

  Servings

  Makes 1, easily doubled

  Method

  1. Toast the bread and spread houmous evenly over one side of each slice. On one slice of bread, lay half the avocado, rocket and tomato. Season with pepper, then cover with another slice.
  2. Pile on the rest of the avocado, rocket and tomato, season again and top with the third slice