Cinco De Mayo 2016: 3 Simple Guacamole, Margarita, Ceviche Recipes

guacamole
Chef Stephanie Izard's guacamole and hummus at Little Goat Diner on August 1, 2015 in Chicago, Illinois. Erika Goldring/Getty Images for VH1 Save The Music Foundation

Cinco de Mayo, celebrated on May 5, honors the French military defeat during the Battle of Puebla in Mexico in 1862. This day is often mistaken for Mexico's Independence Day, which is celebrated on September 16. You would be surprised to know that the festive holiday is observed more in the U.S. than actual Mexico, although it is very popular in the state of Puebla. 

It is true, people in the U.S., especially in cities such as Los Angeles, New York and San Antonio, are big on celebrating this day. For those who are suckers for the May festivity, here are three simple and easy-to-make recipes courtesy of The Resort at Pedregal in Cabo, San Lucas, Mexico for margaritas, guacamole and ceviche.

BAJA MARGARITA

Margarita Tequila Herradura Horseshoe Margarita at Casa Herradura on March 21, 2016 in Atlanta, Georgia. Paras Griffin/Getty Images for Tequila Herradura

Ingredients:

  • 2 ounces Tequila Reposado
  • 2 ounces Homemade Damiana and green pepper cordial
  • 1/2 ounces Cointreau
  • 1oz Fresh lemon juice
  • 3/4 ounces homemade ginger syrup
  • Craft made chile morita salt

Preparation:

- Add all ingredients in a Boston glass.
- Fill it with ice.
- Shake well and strain into a rocks glass previously rimmed with chile morita salt
- Garnish with lemon zest

GUACAMOLE

guacamole It's not a party until there's guacamole and chips on the table! Shutterstock

  • ½ lb Avocado
  • 1 bunch Cilantro 
  • ½ pz Tomato 
  • Lime juice

Preparation:

- Dice all ingredients and place in a bowl.
- Add a little salt and start to smash with a spoon.
- Add the juice of enough lime until the consistency becomes of a puree.

SHRIMP CEVICHE (serves 2)

Ceviche Mexican Shrimp Ceviche is a delicious appetizer that your guests will love at your Memorial Day party. Shutterstock.com

Ingredients:

  • Shrimp (depending on the size you choose)
  • Green Chili (depending on how spicy you choose)
  • 1 Avocado                           
  • 1 Tomato                          
  • 1 Orange                         
  • 1 Purple Onion            
  • 1 Radish                            
  • 2 tbsp. Cocktail Sauce                
  • 8 Pitted Green Olives    
  • Olive Oil
  • Salt
  • Pepper
  • Lemon Juice

Preparation:

- Clean the shrimp by removing the shell and the back vein.
- Then poach the shrimp for three minutes in boiling water with enough salt and the juice of one lime.
- You can also cut the shrimp raw and cook it in lime juice for one hour.
- With the pre-cooked shrimp, add the sliced green chili.
- Zest from one orange, sliced onion, diced tomato, salt, pepper, lemon juice and olive oil.
- Mix well and add the cocktail sauce and some pitted green olives.
- Garnish with some diced or sliced avocado and some thin cuts of radish.
- Finish with a fresh cilantro leaf.

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Jessica Lucia Roiz

Jessica L. Roiz is a Miami-based bilingual journalist of Nicaraguan descent. In addition to Latin Times, she's published in VOXXI, The Miami Herald, Huffington Post, La Opinion, El Nuevo Herald, The Latin Kitchen and more. With over 10-years experience in digital media, she's nothing but passionate and creative with her work. When she's not writing or editing videos, she can be found listening to rock en Español, dancing bachata, reading Paulo Coelho, missing Selena Quintanilla or relaxing in Nicaragua. She's also the founder of ALoNica con la Roiz and PulsoPOP