Name: Shrimp and Lobster Ceviche
Cuisine: Mexican
Ingredients: 1 lb Gulf shrimp, peeled and deveined (I live near the Gulf, so that’s super fresh for me, but wild-caught is great too); 1 lb wild-caught lobster tails; 1/2 red bell pepper, chopped very fine; 1/2 red onion, chopped very fine; 1 large handful cilantro, chopped fine; a generous slug of Extra Virgin Olive oil (chili-infused oil would be great too); juice of 5 limes; salt and pepper to taste

Jalapeno Ginger Beer Granita

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Author: Roni Proter
Category: drinks

Ingredients

Scale

1 bottle of good Ginger Beer of your choice
1 jalapeno, depending on your heat preference, whole, with seeds or seeded and pith removed
1 Persian Cucumber, skin on
juice of 1 lime
salt to taste

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Instructions

Combine all the ingredients in a high-powered blender and completely puree. Place in a freezer-safe container and freeze overnight. Then, using a fork, scrape the top until fluffy ice forms. Place on top of each ceviche topped tortilla chip.

Keywords: Granita

Find it online: https://dinnerreinvented.com/recipes/shrimp-and-lobster-ceviche-with-jalapeno-ginger-beer-granita/