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Try a little seafood for Labor Day

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Shrimp, Scallop Cerviche

Riding the wave of interest in Latin cuisines, ceviche is seizing the moment. Ceviche is seafood thoroughly cured and pickled and requires no heat.

Ceviche is low in fat, bold in flavor, popular from Mexico to Chile and rapidly adding Florida fans. In Peru, ceviche is virtually a national dish, where it is beach food and the food you eat when it's too hot to eat. So easy to prepare, there are many variations of this citrus-marinated entrČe. Garnished with tomato and avocado, this recipe is enormously popular in sizzling climates. Yield: 6 servings

1 pound shrimp, peeled and deveined

1 pound sea scallops

2 cups fresh tomatoes, seeded and diced

1/4 cup lime juice, fresh squeezed

1/4 cup lemon juice, fresh squeezed

1 each red onion, thin rings

4 each scallions, bias-cut

1/4 cup

1 each datil or jalapeno pepper, fine diced

1 tsp. fresh garlic, minced

6 tbsp. fresh cilantro, chopped

2 each fresh carrot, julienne strips

1 bag mixed salad greens

Combine all ingredients in a glass dish, cover with film wrap. Refrigerate for 4 hours.

Lift seafood and vegetables from marinade with a slotted spoon. Place on a bed of mixed salad greens garnished with fresh tomato wedges and avocado slices.

Fresh Peach Pie

OK, I know I've been talking about NOT cooking during the summer. However, this "never fail" fresh peach pie is a refreshing end to a summer meal. With all the beautiful fresh peaches available to us this time of year, I simply have to share it with you. It's very simple to make and if you have good peaches, this pie cannot be beat! For ease or time restraints, use a pre-packaged pie crust. Just follow package directions.

Crust:

1 1/2 c all purpose flour

1 1/2 tsp. granulated sugar

1 tsp. salt

1/2 cup vegetable oil

2 tbsp. milk

Combine flour, sugar and salt together. Add oil and milk. Mix together and press into an 8-inch pie pan. Prick with fork. Bake at 375 degrees, for 18-20 minutes. Cool.

Filling:

4 tbsp. cornstarch

1 cup water

1 cup granulated sugar

4 tbsp. peach Jell-O

6-8 fresh peaches, sliced

1/4 tsp. almond extract

Cook cornstarch, water and sugar, stirring until clear. Remove from heat; add peach Jell-O and almond extract. Let cool. Gently mix cornstarch mixture with sliced peaches and pour into cooled crust. Refrigerate at least 4 hours. Perfect to make in the morning to serve later in the day.