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This Fast and Easy Shrimp Ceviche is a light and refreshing appetizer, great for any occasion. This quick version contains some fresh dill, tomatoes, avocado and red onions.  Having gone through South and Central Americas… each country has their own version of ceviche. The ‘Fast and Easy Shrimp Ceviche’ recipe is a mix of them all. For instance, in Mexico, they make it quite spicy and usually contain 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. They are also many variations; some with fish, shrimp, shellfish, and even shark meat (Trujillo, Peru). But in the end,…

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 simple braised cabbage and smoked bacon bits served with a delicious homemade horseradish-dill sauce. The Dough The original dough to cover 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 the sheets. 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…

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