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.

Tags: cinco de mayo, cinco de mayo party ideas, empanada, mexican recipes