With two days remaining before Cinco de Mayo, here’s two more recipes to add flavor to your party plans. Check back tomorrow for an excellent Mexican Limeade recipe!

Shrimp Ceviche
Makes 4 servings

1lb. Medium cooked shrimp
1C. Red onion – f finely chopped
1/2C. Plum tomatoes – diced
1 Jalapeno – seeded and minced
2 Tablespoons salt
Juice of 4 limes

Dice shrimp. Place in a bowl. Mix in lime juice and salt. Refrigerate while you prep the other ingredients. Mix in the onion, tomato and jalapeno. Place back in the refrigerator until ready to serve. Serve with tortilla chips and Tabasco for those who like a little extra heat.

Red, White & Green Vegetarian Sopes
Makes 12 sopes

12 Ready-made Sope shells
1C. Finely shredded lettuce
1/2C. White onion – finely chopped
1/2C. Plum tomatoes – diced
1/2C. Cilantro – finely chopped
1/4C. Pickled jalapeno peppers – finely diced
Juice of one lime
1/3C. Crumbled queso fresco
1/2C. Refried beans

Mix together onion, tomato, cilantro, jalapeno and lime juice in a small bowl. Refrigerate. Heat refried beans over medium heat until warm. Remove from heat and set aside. Cook sopes on a griddle or in a skillet until golden brown on the bottom. Remove from griddle and fill each with two tablespoons of refried beans. Top with lettuce, onion and tomato mixture. Finish by sprinkling queso fresco on top. Serve warm.

With just under two weeks until Cinco De Mayo, I thought I’d share some of my family’s fave fiesta recipes – those with mucho sabor. Check the site this week and next for lots of tips and tricks for throwing the best Cinco De Mayo fiesta ever!

The following recipes, twists on traditional Mexican fare, will bring big sonrisas (smiles) to all of your Cinco de Mayo party guests!

Ground Turkey & Potato Empanadas
Makes 4 servings

1 Tablespoon oil
1 Yellow Onion chopped fine
1 Bunch scallions chopped fine
1 Boiled potato diced fine
1 lb ground turkey
1 packet taco seasoning mix
1 package Goya ready made empanada shells (Discos Grandes)

In a saute pan, heat oil. Add onion and cook until translucent. Add ground turkey, crumble and cook until brown. Add taco seasoning, scallions and potatoes. Remove from heat and allow to cool.

Place about 1-1-1/2 tablespoons of meat filling into the center of each empanada shell. Moisten edges with water. Fold empanadas in half, pressing edges firmly together with the tines of a form to seal. Bake at 400 degrees F for about 10 minutes, or until golden. Serve with salsa.