Sitting on the dock of Chincoteague Bay… I love this picture.

We are here on Chincoteague Island- enjoying family time, food, the beach, the ponies and good food.  Did I mention the food?( It’s been really, really good!)

We left early Sunday morning- the sky was gorgeous- I put my camera on top of the car and clicked away.

And the sky by the Bay Bridge was a beautiful blue.  (BTW- I LOVE the EZPass- you can just drive on through and even have your own lane on the other bridge!)

We went to Island Creamery and had ice cream on the first night.

Then we went to meet this beauty-

who seriously wanted to nibble on my arm.

Aidan decided he DID NOT want to ride on a pony.

No- NO rides!

Then we ran about town for a while- shopping and buying (I’ll show pictures of our lovely yarn later).

And  then we had a wonderful meal for dinner of grilled pork shops, singing potatoes, steamed broccoli  and cheddar bay biscuits.

No pictures- we snarfed it down right quick.

BUT- I was watching Luke make a special appetizer, Shrimp ceviche.

The beauty of this dish is that you use citric acid to cook the shrimp.

Citric acid, as in lemon and lime juice.

Luke made up his own recipe and he graciously offered to share it with us all.

Shrimp and Avocado Ceviche

3/4 lb of raw shrimp, deveined and cut into 1/2 inch pieces

Juice from 1 1/2 lemons

Juice from 1 lime

1 pepper- chopped (habenero, serrano, or your choice)

1 medium cuke, chopped

1 medium tomato, chopped and seeded

1 avocado, sliced into cubes

1/2 bunch cilantro, chopped

salt and pepper, to taste

Put shrimp into glass bowl and pour juice over it.

Stir well, add other ingredients and watch the shrimp turn pink!

Let sit in refrigerator for 3 hours, covered with plastic wrap.

Serve with blue corn chips and enjoy!

Dip right in and take a bite of this Latin American dish.