Lime crush?!? :)?!

Lime crush?!? :)?

I want to make a dinner that will be yummy with this drink

http://www.foodnetwork.com/food/recipes/...

I want to make a good fruit or vegetable recipe (salad or something) and an entre. Any ideas or suggestions? Thank you so much for your help!

p.s. if you have an idea for a dessert to that would be great! Thank you!

Try this snappy scallop cevic:
4 sweet potatoes
1 1/2 pounds bay scallops
2 1/4 cups fresh lime juice (11 to 12 limes)
1/3 cup sweetened shredded coconut
1/2 small red onion, halved and thinly sliced
2 jalapenos, seeds removed and thinly sliced in rounds
1/4 cup raisins
1/2 cup coconut milk
1/4 cup freshly chopped cilantro leaves, plus leaves, for garnish
1 tablespoon chopped fresh oregano leaves
Salt and freshly ground black pepper
Sweetened shredded coconut, for garnish
Canchita, recipe follows


Preheat oven to 350 degrees F.
Wash sweet potatoes and place in a deep saucepan with cold water to cover. Bring to a boil and cook until tender. Remove from heat, drain and allow to cool enough to handle.
Peel off the skin, slice into 1/2 inch pieces, and set aside.

Place the bay scallops in a medium bowl and toss gently with the lime juice. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 1 hour.

Place the coconut on a rimmed baking sheet and toast until golden brown, about 5 minutes, stirring every few minutes so the coconut toasts evenly. Set aside.

Drain the scallops and transfer to a clean bowl. Add the onions, jalapenos, raisins, toasted coconut, coconut milk, chopped cilantro, oregano, and salt and pepper, to taste. Mix well and refrigerate for at least 30 minutes and up to 3 hours. Sprinkle with cilantro leaves and the reserved toasted coconut and serve with Canchita on the side.



Canchita, the Un-popped Popcorn of Peru:
3/4 cup canola or vegetable oil.
1 pound chulpe corn
Salt
Heat the canola or vegetable oil in a large pot over medium-high heat for 2 minutes. Add the chulpe corn, cover the pot and reduce the heat to medium. Once you hear the kernels pop (like popcorn), shake the pot vigorously to prevent the kernels on the bottom from burning. Once the popping slows, after about 8 to 10 minutes, drain the canchita in a strainer and rub with a paper towel to remove excess oil. Season with salt while the corn is still warm and serve with Scallop Ceviche.

Or this red bean beach salad:



2 (15-ounce) cans red kidney beans, drained and rinsed
2 celery stalks, thinly sliced
1 large ripe tomato, cored, halved and chopped
1/2 cup chopped sweet pickles
1/2 small red or yellow onion, finely minced
1/2 cup extra-virgin olive oil
1/4 cup cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon sugar
1/2 teaspoon ground cloves
1/2 teaspoon sweet paprika
Salt and freshly ground black pepper
1 teaspoon finely chopped fresh oregano leaves


Mix the beans, celery, tomatoes, pickles, and onion together in a large bowl. In a small bowl, whisk the olive oil, vinegar, Worcestershire sauce, sugar, cloves, paprika, salt and pepper. Pour the salad dressing over the beans and toss to coat. Cover with plastic wrap and refrigerate for at least 1 hour or overnight before serving.


4 firm, ripe peaches (about 1 pound), halved and pitted, cut in half lengthwise
2 tablespoons Amaretto, Nocello or other nut-flavored liqueur
Almond Mousse, recipe follows
Toasted sliced almonds, garnish
White chocolate curls, garnish

Prepare a grill or broiler.
In a bowl, toss the peach halves with the Amaretto and let sit for 15 minutes.

Place the peaches, cut sides down, on the grill and cook until marked and golden brown, about 2 minutes. Remove from the heat and cut into quarters. Transfer to desert bowls or plates and top each with a scoop of the mousse. Garnish with the sliced almonds and grated white chocolate, and serve.

for desert:
Almond Mousse:
5 ounces almonds, lightly toasted and cooled
4 tablespoons granulated sugar
1 cup heavy cream
1 tablespoon dark corn syrup
2 tablespoons warm water
3 large egg yolks
3 tablespoons Amaretto liqueur
1/4 teaspoon pure vanilla extract

Blend the almonds and 2 tablespoons of the sugar into a paste in a food processor or blender. Set almond paste aside.
Beat the cream and remaining 2 tablespoons of granulated sugar until soft peaks form. Set aside.

In the top of a double boiler or in a medium metal bowl, combine the corn syrup and water and whisk until smooth. Add the egg yolks and Amaretto, place over a pot of simmering water and beat with an electric mixer until very thick and ribbons form. Remove from the heat and continue to beat until cool. Fold in the vanilla and whipped cream until just blended. Fold in the reserved almond paste. Refrigerate until well chilled, at least 4 hours.


Hope I helped! :)