We are almost in spring-mode, and definitely ready for something fresh and savory. We have created a recipe so fresh, delicious, and healthy that you'll wonder why you bothered eating anything else these past few months: shrimp ceviche stuffed avocados.

Recipe:
Ingredients

• 3 large ripe avocados
• 1 lime wedge
• kosher salt
• 1 pound fresh raw shrimp, chopped
• 1 red Fresno chili, minced
• ½ cup finely diced white onion
• 2 tablespoons fresh cilantro, minced
• 2 tablespoons fresh lime juice
• ½ cup orange juice
• 2 tablespoons vegetable oil
• kosher salt to taste

Instructions

1. Cut in half the avocados. Peel the skin off and dispose of the pits. Arrange the avocado halves on a serving platter. Sprinkle them with lime juice and kosher salt.
2. In a medium bowl add the chopped raw shrimp, and then add the chili, onion and cilantro. Mix well and then add the lime juice. Stir and let sit for 10 minutes.
3. Add the orange juice and vegetable oil and stir well. Season to taste with kosher salt.
4. Spoon the Ceviche into the hollow in each avocado half and serve chilled.

Preparation time: 25 minute(s)
Number of servings (yield): 6

This is an ideal dish for a warm spring or summer day, or when you're nostalgic for beautiful, hot steamy nights in Mexico with a few fine glasses of tequila waiting for you. It is a complex mix of fresh and spicy, fragrant and delish. This is best enjoyed with a refreshing glass of prosecco or a nice tequila: let us know how you enjoy it!

For more recipes and fun cocktail pairings, get the latest issue of the magazine.
xo

We borrowed the boys from #PdMModels and crafted a custom shoot of two stunning and talented guys, Nelle and Kyle. Photography by Jorge Zavala (@BROMOISH)

Catch the full photo-series in our spring print editions, available here.
xo

We always love the IDEA of a Shamrock Shake (so colorful! so festive!), but find the taste is kind of lacking. Is it just us, or do you prefer mintier than most? Shamrock Shake loyalists, please don’t hate, but we’ve definitely had a shake or two that tasted like plain-old-vanilla with food coloring.

Our take on this cult-followed, boozy shamrock shake recipe is made with actual fresh mint, and of course, plenty of booze. We use Branca Menta (Fernet’s minty cousin) for herbal mint goodness and Irish Cream… because — well, it is a St. Paddy’s Day drink and all.

If you’re looking to fulfill your Shamrock Shake craving with more fresh mint flavor and less green dye, you really need to try this boozed-up version!…

• Serves 2

Ingredients

• 4 ounces Irish cream liqueur
• 2 ounces Branca Menta
• 1 1/2 cups fresh mint leaves
• 1 pint good quality vanilla ice cream

Instructions

• Combine everything in a blender and blend until smooth.
• Pour and serve with whipped cream (fresh is best!) and cherries (classic Shamrock Shake style) or with a touch of grated chocolate for added decadence (We used the dark side of some peppermint bark for added mint flavor).
  

Let us know what you think, and send pics!
xo