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This quick and easy Shrimp Ceviche Express is a light and refreshing appetizer suitable for any occasion. Packed with fresh dill, tomatoes, avocado, and red onions, it’s a delightful choice for a light meal or snack. Having gone through South and Central Americas… each country has their own version of ceviche. The ‘Shrimp Ceviche Express’ recipe mixes them all. For instance, Mexico makes it quite spicy and usually contains avocados. In Peru, it’s a main dish, served with Choclo (big grain corn) and sweet potatoes. Usually, it’s lightly spiced with Aji or Rocoto hot peppers. In Colombia, the ceviche is often made with ketchup or tomato sauce, which makes it red and served with fried plantain (Patacones). Finally, in Ecuador, the ceviches are like a soup, with an extra shrimp broth, lots of cilantro and barely spicy. Types of Ceviche There are also many variations, some with fish, shrimp, shellfish, and even shark meat…

German Cabbage Roll, called Krautstrudel in German, is a crunchy filo dough rolled up around braised cabbage with bacon bits. Usually served with a simple horseradish-dill sauce! When you think of strudel, you probably automatically picture a sweet apple strudel. Am I right? Well in Central Europe they make some great savoury ones too! You can find some pumpkin, spinach, sauerkraut and more strudel types here and there. This German Cabbage Roll is a braised cabbage with bacon bits served with a delicious homemade horseradish-dill sauce. The Dough The original dough to cover the strudel is usually a thin and elastic puffy dough. Although, for this recipe, I’ve used stacked phyllo sheets with a light spray of olive oil on each sheet. I like the flakiness of the phyllo, plus it contains way less butter than the flaky puff dough. The only thing with phyllo is to make sure you overlap the sheets so…

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