Citrus Shrimp Ceviche and a Wintery Paloma

Citrus Shrimp Ceviche

I like to serve this with tortilla chips, but you could also fill taco shells with this mixture.

Serves 4

• 12 oz cooked shrimp, tails removed, rough chopped

• 1 persimmon, peeled and diced

• 1⁄2 c diced jicama

• 1⁄4 c pomegranate seeds, more for garnish

• 3 green onions, white and green parts, sliced

• 2 T chopped cilantro, more for garnish

• 1⁄2 c olive oil

• 1⁄4 c orange juice

• 2 T honey or agave syrup

• 1 t hot pepper sauce (Tabasco, Cholula, Tapatio, etc)

• 1⁄2 t cumin

• Zest and juice of one lime

• 1⁄2 t salt

• 1⁄8 t cayenne, more if you enjoy heat

• Tortilla chips, for serving

In a medium bowl, combine the chopped shrimp, persimmon, jicama, pomegranate seeds, onions, and cilantro and stir. In a small bowl or measuring cup, combine the olive oil, orange juice, honey, hot pepper sauce, cumin, zest and lime juice, salt, and cayenne and whisk. Pour over the shrimp mixture and toss to coat. Cover the bowl with plastic and let marinate for 20 minutes in the refrigerator. Garnish with more cilantro and pomegranate seeds and serve with tortilla chips.

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Wintery Paloma

The Paloma is one of the most popular and beloved cocktails in Mexico and is usually made by mixing tequila or mezcal, lime juice, and Fresca, Jarritos, or some other grapefruit-flavored soda. This variation uses cranberry and pomegranate juices in keeping with the season.

Makes 1 drink

• 2 oz tequila or mezcal

• 1⁄2 oz fresh lime juice

• 2 oz cranberry juice

• 1 oz pomegranate juice

• 2-4 dashes stevia or 2 t sugar or simple syrup (optional)

• Sparkling water

Pour all ingredients except sparkling water into a cocktail shaker filled halfway with ice. Shake vigorously for 15 seconds. Strain into a tall glass filled with ice. Top off with sparkling water. Garnish with a lime slice.

Enjoy!