Tropical pink limeade

 

 Salud! is this weeks theme at I heart cooking clubs. And while í am making this post the rain is pouring, but when i made this thirst quensing limeade this week it was very hot outhere and we where really in the mood for this limeade.

It even was a coinsidense that i could get my hand on prickly pears because i never noticed them before in any shop, but now they where there and the taste is great in this lovely pink limeade.

 

 

Tropical Pink Limeade

 

Makes 5 or 6 servings

Courtesy by Rick Bayless
Recipe from Season 3 of Mexico - One Plate at a Time

Ingredients

1 1/3 cups fresh lime juice
1 quart water (use sparkling water for a festive touch)
1/3 to 1/2 cup sugar
2 or 3 prickly pears

Directions

In a large pitcher, mix together the lime juice, water and smaller amount of sugar. Taste and add more sugar if you think the limonada needs it. Serve over ice.

Cut the ends off 2 or 3 prickly pears (handle prickly pears with latex or rubber gloves or with tongs). Make a shallow slit down the length of each one, then peel away the thick skin; discard. In a small bowl, crush the fruit into a coarse puree, then strain the puree into the limeade mixture. Taste and add more lime or sugar if necessary.


Admitting this to:
 

Avocado-Dressed Shrimp a la Mexicana Tostada

Finally it's that time of the month again Potluck week at I Heart Cooking Clubs. Because i wanted to make this recipe ever since i saw it a few weeks ago but the time wasn't right untill now ofcourse! I made this as an appetizer but i made really small bitsize tostadas and if there wouldn't have been anybody else around i could have eaten them all by myself;-).

To make small tostadas i used a cookie cutter to cut out small rounds from big tortilla's(The leftovers i didn't use this time but there are options enough to do that). Baking small tortillas is another option ofcourse but i was lazy and used storebought tortillas this time around. If you want to make youre own here is the recipe.

The taste of this small tostada is fenominal! The combination of shrimp, avocado and lime do the trick for me. Although my avocado wasn't totally ripe yet, but this recipe is a winner for me and will be my go to summer appetizer this year.


Avocado-Dressed Shrimp a la Mexicana Tostada

Camarones a la Mexicana con Aguacate

Makes about 4 cups, enough for 15 tostadas, serving 15 as a nibble or light appetizer

Rick Bayless Recipe from Season 6 of Mexico - One Plate at a Time

Ingredients

12 ounces (about 2 1/2 cups) medium-small, peeled-and-deveined cooked shrimp
1 medium white onion, chopped into 1/4-inch pieces
1 large tomato, chopped into 1/4-inch pieces (you should have a generous cup)
1/4 to 1/3 cup fresh lime juice
Hot green chiles to taste (usually 3 serranos or 1 to 2 jalapenos), stemmed and roughly chopped
1 medium avocado, pitted, flesh scooped from the skin and chopped
1/3 cup (loosely packed) chopped cilantro, plus sprigs for garnish
Salt

Directions

In a medium bowl, combine the shrimp, onion and tomato. Measure the lime juice into a food processor or blender. Cover and turn on. Drop in the chile(s) and, when chopped, turn off and scoop in the avocado and cilantro. Blend until smooth. Thin to a "creamy dressing" consistence with water (usually 2 to 3 tablespoons). Taste and season with salt, usually about 1 teaspoon. (You will have about 1 1/2 cups.)
Mix the dressing into the shrimp mixture. Cover with plastic wrap directly on the surface of the shrimp a la mexicana and refrigerate. When you're ready to serve, scoop into a serving bowl, decorate with a cilantro sprigs and it's ready.