Sharing a quick, easy and super delicious ceviche recipe where you actually cook the shrimp but preserve the perfect texture. This recipe is ideal for an spring or summer BBQs or dinner parties!

Hi friends! How are you? I hope your week is off to an amazing start. I’m still working on my Disney cruise recap post – should be up Wednesday! – but for today, I wanted to share a DELICIOUS healthy appetizer recipe: ceviche!!

Ceviche is a classic and especially good during the summer. It wasn’t something I make often at home, but my friend Kathryn brought it over last summer and we all devoured it. It was fresh, beautifully flavored, and so so delicious. When we had family dinner last night, I knew it would make a perfect appetizer.

Here’s the deal, though: “cooking” the shrimp in lime juice freaks me out. I know it’s the common method for making ceviche, but I know too much about parasites lol.

Yes, the acid from the limes can turn the color of the shrimp opaque so that they appear to be cooked. It kills a little bit of the bacteria, but not all of it. (You can download my free parasite cleansing guide here!) I don’t eat a ton of raw fish anymore, and while I definitely wanted ceviche, I wanted HEAT to kill the bacteria so I could stuff my face and not worry about any creepy crawlers.

So I did what any girl would do: called my brother the chef and asked him if I could saute the shrimp first.

He legit laughed at me and informed me that it would be a rubbery disaster.

“Blanch it. Just for like a minute and then put it in an ice bath.”

“Ok, so just put it in boiling water for a minute?”

“Yes but add stuff to it so it actually tastes good. Make a blanching liquid with peppercorns, lots of salt, flavor it up.”

So that’s what I did! It turned out AMAZING and I’m pumped to share the recipe with you!!

The best ceviche recipe (with cooked shrimp!)

Ingredients:

Blanching liquid: water, salt, peppercorns

Raw deveined shrimp (I get ours from ButcherBox)

3 large avocadoes

The juice of 6-8 limes (about 1 cup of lime juice)

1 1/2 large English cucumbers, peeled, seeded, and diced

1 red onion, diced

3 large tomatoes, seeded and diced

2 jalapeño, seeded and diced

1 buch of cilantro, diced

Garlic powder, salt, pepper, sriracha, and Worcestershire sauce (the secret ingredient!!!)

Worth mentioning here that I chopped almost everything with this contraption and also cut the heck out of two of my fingers. It says, “don’t touch the blades” and this means even while you’re washing it, even if they don’t *seem* sharp. Don’t do it.

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If you love our Korean ground beef, you’re going to be obsessed with these crispy Korean beef pockets. It is my FAVORITE way to eat our Korean ground beef now. These pockets take that same sweet-and-savory flavor and wrap it up in tortillas with melty cheese, then bake until crisp and golden.

They’re easy enough for a busy weeknight, fun for kids, and also perfect for a hearty appetizer or gameday food.

I have a 5 minute limit on my Instagram so to say that I’m out of touch with things is a total understatement. But! My sister texted me one day that she’d sent more reels than dollars in her pocket so I’d better get on and watch them all.

As soon as I opened it up, I saw a crunchy tortilla pocket and knew instantly we should make a Korean beef version to use our viral beef recipe. And I cannot even tell you how unbelievable they are! Like, I would literally make a food truck of these suckers!!

I was going to wait until the Super Bowl next year to post these little beauties, but this CANNOT wait! You all need to love these as much as I do RIGHT NOW!!

Why You’ll Love These Crispy Korean Ground Beef Pockets

I had high hopes when I decided to test this recipe, but I had NO IDEA that I wouldn’t be able to keep my hands out of these crispy Korean beef tortillas. We are lucky I got some good photos of them because I seriously couldn’t stop. Here are all the reasons you’re going to love them too:

• Crispy on the outside and saucy inside
• Quick and easy to make – a 30 minute meal!
• Kid-friendly – it’s ok for them to use their hands with this one!
• Uses pantry staples
• Bold sweet and savory flavors

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There are a lot of fancy Super Bowl snacks out there, but pigs in a blanket will always be the first thing gone. Every. Single. Time. These are made with juicy Lil Smokies wrapped in buttery crescent rolls and baked until golden, then served with a simple homemade dipping sauce that takes them completely over the top.

They’re easy, nostalgic, and totally irresistible which is exactly what you want for a game day party when everyone’s grazing the Super Bowl appetizers in between plays in the big game.

Why Pigs in a Blanket are the Ultimate Super Bowl Snack

Pigs in a blanket check every game day box. They’re handheld, crowd-pleasing, kid-approved, and easy to eat while yelling at the TV. You can make a big batch without much effort, they bake quickly, and they’re just as good warm as they are at room temperature.

Add a homemade honey mustard dipping sauce and suddenly this classic appetizer feels extra special without losing that nostalgic, party-food charm everyone loves.

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Christmas gatherings deserve food that brings people together—and nothing sets the mood like delicious holiday appetizers. Whether you’re hosting a formal Christmas dinner, a casual family gathering, or a festive holiday work potluck, these Christmas appetizers and easy finger foods make entertaining effortless.

From warm bites and cheesy dips to elegant handheld snacks, and make-ahead options, this collection has something for every party. Mix, match, and build your perfect holiday menu!

read more: If you’re looking for more sweet Christmas dessert options, check our our Christmas cookies and treats recipe roundup!

Holiday Classics & Crowd Favorites

These are the appetizers everyone expects at a Christmas party—warm, creamy, cheesy, and always demolished by the end of the night.

Our Antipasto Italian Focaccia Recipe is the ultimate way to use up leftover charcuterie ingredients for the most delicious and easy bread recipe! You’re going to love the salty, chewy crust, tender crumb and those meaty toppings!

I was on a phone call with an important business colleague who knows his stuff. I casually mentioned that we were working on both a focaccia bread and pasta recipe that helps to use up the leftovers from a charcuterie board or antipasto board. He immediately chimed in that he loves charcuterie and is often stuck in the same dilemma; what do I do with all of this stuff?!

Why I Love Antipasto Focaccia Bread

I’m the queen of “recreate it.” I don’t love when we make something that needs a very special ingredient or a bunch of things that I just need a little of but you have no choice but to buy a lot.

I LOVE this focaccia bread because not only does it use up leftovers, but it’s also so satisfying! In fact, because of the meats and olives, it’s a hearty bread that can totally count as a main dish at dinner. It’s like pizza!

Ingredients for Antipasto Focaccia Bread

• Flour: Adds structure and the base of our bread.
• Water: Essential to get that yeast going and make the bread.
• Salt: While many Italian breads skip the salt, like in Florence, I never do.
• Sugar: Helps the yeast rise and balances the acid and salt of this dish.
• Yeast: Get that bread rising and fluffy.
• Meats: Grab any combination you love on a normal antipasto platter.
• Olives: We love a mixture from kalamata to black.
• Tomatoes: Try using fresh and sun dried for more texture and flavor.
• Peppers: We love a touch of smokiness from a roasted red pepper.
• Artichokes: Adds a little brine and acid to the bread.

How to Make Antipasto Focaccia Bread

1. Stir: Make the bread by simply stirring together the flour, salt, sugar and water.
2. Refrigerate: Let this bread dough sit overnight in the fridge for enhanced flavor and texture.
3. Chop: Chop all of your ingredients to the same size so nothing cooks more than the ingredient next to it.
4. Dock the Bread