Try a night of no-cook recipes. Invite friends and never turn on the oven. A sassy pitcher of Cucumber-Lemon Water is a refreshing way to great your guests. Make ice cubes with half moons of citrus to float in their glasses.

Fresh Catch Ceviche

Yields 6 portions

2 lbs. fresh, local fish, filleted and de-boned, or fresh (or dry-pack) wild-caught sea scallops

Juice of 4 limes + Juice of 3 lemons

Cilantro, handful, chopped

¼ cup each minced red bell pepper + green bell pepper + sweet onion

Jalapeno pepper to taste

Sea salt

Cracked pepper

Combine all ingredients and chill at least 24 hours before serving. Serve on a mix of local salad greens with a handful of blue corn chips.

Spring Rolls with Carolina Shrimp

1 pound Carolina shrimp, peeled

2-3 garlic cloves, peeled, minced and partially smashed

2 teaspoons fresh ginger root, minced

Crushed red pepper to taste, approx 1/2 teaspoon

Sea salt to taste, approx 1/2 teaspoon

6 spring roll rice wrappers

1 Napa cabbage, grated

3 green onions, chopped, use white and some of the green

1 tablespoon chopped fresh mint

1 tablespoon chopped fresh cilantro

3 tablespoon rice wine vinegar

3 tablespoons organic soy sauce

Generous dash of sesame oil

Squeeze of fresh orange

Steam shrimp in salted water for approximately three minutes. Cool slightly. Toss all other ingredients except rice wrappers together in a large bowl, add shrimp and set aside.

Soak rice wrappers, one at a time in warm water, only about a minute. Lay the wrapper on a clean cutting board and place approximately 1/2 cup of filling in the center; tuck in sides and roll up ends. Place tucked-side down and cut in the center, on a diagonal. Serve on a plate with one half propped on the other. Serve Orange-Mint Dipping Sauce on the side.

Orange Mint Dipping Sauce

¼ cup local honey

¼ cup unseasoned rice vinegar

3 tablespoons minced, fresh ginger

2 teaspoons organic soy sauce

2 teaspoons Sriarcha (optional)

1 teaspoon natural sesame oil

1 teaspoon grated orange peel

Juice of 3 oranges

2 tablespoons chopped fresh cilantro

4 tablespoons chopped fresh mint

Combine all ingredients. Adjust to taste.

Nutty Lettuce Tacos

Filling:

1 cup raw, North Carolina pecans

¼ cup sesame seed butter, or tahini

2 teaspoons cumin

1 teaspoon coriander

2 teaspoons organic soy sauce

1/4 teaspoon cayenne

Up to ¼ cup water

Pinch sea salt

Taco Assembly Ingredients:

2 heads romaine lettuce, keep the leaves whole

2 medium tomatoes, diced

1 large avocado, diced

Jalapeno peppers, minced

Cilantro

Lime

Hot Sauce or Homemade Salsa

Combine all filling ingredients in a blender or food processor and blend until almost smooth. This is best when still slightly chunky.

Assemble tacos on each plate or serve family style and let everyone make their own. Start by layering a spoonful of filling onto a piece of lettuce. Add tomatoes, avocado, a squeeze of lime, jalapenos, cilantro and hot sauce or homemade salsa.

Recipe courtesy of Outer Banks Epicurean

(We try to use all organic/natural/real ingredients.)

outerbanksepicurean.com

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