The wonderment of spring is abound with the landscape a prismatic collection of pollen soaked plants and cherry blossoms. The promise of possibility has helped lure us from our home and out into the great unknown, the ever-changing horizon within our grasp. May springs eternal and carries with it an abundance of hope.
Hope for new beginnings. Fresh starts. Rekindled moments.
May is also the real beginning for wedding season and celebrations, together and independently of one another. The busy summer season starts with engagement sessions amidst the backdrop of burgeoning gardens, a canvas only mother nature is capable of producing. And that’s precisely how this weekend began. With love in the air and a waterfront town to capture it all.
We met the first thing in the morning, the town sleepy and quiet save for a few birds and early risers. We walked among the store fronts and landmarks, enjoying the sights from a different perspective. From the stone-edged waterway to the bunkers of a nearly forgotten fort, we weaved in and out of all the available sights and scenes. A couple of hours and near-perfect golden light that shimmered across the lake and down main street. All while soaking in the love of two people we’ve been blessed to photograph. Not a bad Saturday.
Sunday carried a different feel to it, something it does with ease. We tackled forgotten and pushed aside projects around the house before slowing down and coming together to celebrate Cinco de Mayo. We have always held a special place in our hearts for the people, culture and food of Mexico, so celebrating Cinco de Mayo goes without saying. It was home to our first vacation together, our wedding day and subsequent honeymoon. Our own love story.
As the day drifted into the evening we reconnected over a great Mexican meal. This incredible ceviche, shrimp & chicken tortillas and a couple of glasses of a spicy margarita. At the end of it all, a celebration or a shoot, we always end up back where we started. New season but same result. Together. Viva la spring.
Shrimp, Tomatillo and Corn Ceviche
Ingredients:
- 2 pounds of medium shrimp
- 3 tomatillos, husked, washed and cut into 8
- 2 avocados, halved, pitted and chopped (plus 1)
- 2 cobs of corn, grilled and corn removed
- 1/4 cup cilantro, roughly chopped
- 1 ripe mango, peeled and diced into 1/2″ pieces
- 4 scallions, trimmed and finely chopped
- 4 limes, juiced
- 1 tsp. garlic paste
- 1 jalapeno pepper, halved, seeded and finely chopped
- sea salt
- lime wedges, for serving
Prep:
- Using a large mixing bowl, add in the tomatillos, 3 avocados, cilantro, half the lime juice, corn, jalapeno pepper, garlic and salt. Mix well. Cover and chill for at least an hour.
- Peel and devein shrimp and cut into thirds. Transfer to a medium bowl. Stir in the remaining lime juice, mango and scallion. Cover and allow to marinate in the fridge for an hour, stirring occasionally.
- When ready to serve, add the avocado mixture to the bottom of 6-8 cups and top with the shrimp mixture. Sprinkle a few tomatillo and avocado pieces over top with some additional cilantro. Season and serve.
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