Happy Cinco de Mayo! Entertaining Tips and Recipes for Your Party [Video]

Tina Trevino-Cinco de Mayo

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Scallop Ceviche

Scallop Ceviche

This is one of my newer dishes that has come onto my annual winter “Hot Toddy” party every December, but obviously with the scallops and citrus, it makes a great summer dish too!

 

Ingredients:

2 lbs. fresh scallops

3 tomatoes (seeded & chopped)

1 cup fresh lime juice

1 medium red onion, chopped

1 cup fresh cilantro chopped

1 small red bell pepper, chopped

2 jalapenos seeded & minced

2 garlic cloves, minced

4 limes cut into thin wedges

parsley chopped

Directions:

In a colander place scallops and rinse with cold water; drain. In a glass bowl, combine scallops, tomatoes, lime juice, cilantro, onion, red pepper, jalapeno pepper, and garlic. Toss gently until scallops are coated with lime juice. Cover and marinate in refrigerator for 5 hours stirring several times. Into individual serving bowls, spoon scallop mixture and garnish with lime wedge and parsley.

 

Peach Bellini Punch

Peach Bellini Punch

This cocktail works for me all through the year. We make them as single servings in the summer at the beach for brunch. And during my cold weather month parties, I make it in a large punch bowl for everyone’s easy pouring and refilling.

 

My preference for the bubbly part is either Prosecco or Cava as opposed to Champagne as these tend to be a little dryer and blend much nicer with the natural sweetness of the nectar. This is a super simple cocktail, but the ice cube details make it a standout!

Ingredients:

2 large magnums of Prosecco or Cava, chilled

2  33.8 oz. containers peach nectar, chilled

assortment of raspberries, blackberries, strawberries or pansy and nasturtium flowers

(You can add in a bit of orange juice for zing and/or carbonated water to tone down the alcohol or sweetness)

Directions:

In a large punchbowl mix the bubbly and nectar. You want to use chilled liquids to make the punch cold from the start. You can mix to your desired level of either fruitiness or alcohol depending on the nature of your crowd. This is the fun part as a host—you get to taste test it out until it’s just right!

In order to keep the punch chilled and not have to add any ice which takes away from the effervescence, I always prepare nectar ice cubes in tin muffin pans the night before the big party. I drop in a mixture of whatever pretty berries or edible flowers are in season. This way as the punch needs to be continuously chilled and refilled throughout the evening, I can add more chilled bubbly or nectar to refresh without ever needing regular ice cubes. I love to garnish the punch bowl with mint sprigs too. This easy and tasty cocktail is all about the presentation. It looks special when garnished up.

Pretty party nectar cubes keep bellini cocktails chilled all through your party

Pretty party nectar cubes keep bellini cocktails chilled all through your party

Next- A new recipe we’re planning to try from Goya Foods

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