PEACHES SHRIMP AND CRAB RECIPES

Steps:

• To prepare seviche, combine shrimp and 1 cup juice in a medium bowl; chill 1 hour. Add crab; toss gently to combine. Drain thoroughly; return shrimp and crab to bowl. Stir in 3 tablespoons onion and next 4 ingredients (through 1/4 teaspoon salt). Chill at least 30 minutes or up to 6 hours.
• To prepare soup, combine peaches, 1/3 cup juice, and 1/2 teaspoon salt. Place half of peach mixture in a blender; process until smooth. Pour pureed peach mixture into a large bowl. Repeat procedure with remaining peach mixture. Stir in 1/4 cup onion and next 4 ingredients (through 1 tablespoon jalapeño). Cover and chill 30 minutes.
• Arrange 1/4 cup seviche in each of 8 small shallow bowls; ladle about 1/2 cup soup around seviche. Sprinkle evenly with sea salt; garnish with cilantro sprigs, if desired.

Steps:

• Heat a grill to medium-high. In a large bowl, toss the shrimp, 2 tbsp. lemon juice, and 2 tbsp. oil. Season with salt and pepper. Let sit at room temperature, tossing occasionally, for 15 minutes.
• Drizzle the asparagus with oil; season. Grill, turning occasionally, until crisp-tender and charred in spots, 3 to 5 minutes. Transfer to a cutting board. Cut on an angle into 1 1/2-inch pieces.
• Grill the shrimp until charred in spots and just opaque in the centers, 2 to 3 minutes per side. Transfer to a plate.
• In a large bowl, whisk the remaining 4 tbsp. oil and 2 tbsp. lemon juice and the mustard; season. Toss with the peaches, tomatoes, arugula, fennel, basil, asparagus, and shrimp. Top with the feta and fennel fronds.
• This recipe originally appeared in our Summer 2020 issue. Get the magazine here.