Strawberry Lemonade

Cool off with my refreshing strawberry lemonade. Yummy!

INGREDIENTS:
2 cps water
1 cp sugar
1 tbls grated lemon peel
1 cp fresh lemon juice
1 pt fresh strawberries, hulled and halved
2 cps cold sparkling water or club soda
Ice
Mint sprigs, garnish
Whole strawberries, garnish

DIRECTIONS:
In a medium saucepan, bring the water and sugar to a boil. Reduce the heat and simmer, stirring occasionally, until the sugar dissolves. Add the lemon peel and lemon juice, stir, and remove from the heat. Let cool completely, then strain into a clean pitcher.

In a blender, puree the pint of strawberries and add to the pitcher with the lemon juice. Stir well to combine and refrigerate until well chilled.

Add the sparkling water and stir well. Pour over glasses filled with ice and serve, garnished with mint and strawberries.

Summer Ceviche

This is an exciting alternative to regular salsa and guacamole!

INGREDIENTS:

• 1 lb halibut fillet, sea bass fillet or red snapper fillet (or use a mixture of fish and shrimp)
• 5-6 limes or lime juice to cover fish
• 1 cup diced fresh tomato
• 1 sweet green pepper, chopped
• 4 tbls fresh cilantro, chopped
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 tsp oregano
• 1 or 2 jalapeno peppers, chopped
• 2 tbls white vinegar
• 1 med. onion, finely chopped
• 1 dash Tabasco sauce
• Lettuce leaf
• Avocado

DIRECTIONS:
Dice the fish. Place fish in bowl with lime juice. Marinate in refrigerator overnight to cook the fish. Stir often. Pour off most of the lime juice. Add remaining ingredients except lettuce and avocado a few hours before serving and refrigerate. Toss well and arrange in individual serving bowls that are lined with the lettuce leaves. Garnish with sliced avocados.