modern fiesta

i have a penchant for mexican food and i have been dying to make these recipes ever since i saw them in bon appétit.

rosé sangria with pineapple and guava

1 750-ml bottle rosé
4 6-ounce cans pineapple juice
2 11 1/2-ounce cans guava nectar
4 cinnamon sticks
2 cups 3/4-inch cubes fresh pineapple
2 oranges, halved through stem end, thinly sliced crosswise
Ice cubes

mix first 5 ingredients in large pitcher. set 12 orange slices aside for garnish; add remaining orange slices to pitcher. cover and chill at least 6 hours or overnight.
fill tumblers with ice. pour sangria over. garnish with orange slices and serve.

tomato-cucumber gazpacho

5 cups coarsely chopped tomatoes (about 6 medium)
3 cups tomato-based vegetable juice
2 1/4 cups chopped English hothouse cucumber (from 1 large), divided
1 cup chopped red onion (about 1 small), divided
1/4 cup extra-virgin olive oil
2 tablespoons finely chopped fresh basil plus additional for garnish
2 tablespoons plus 1 teaspoon red wine vinegar
2 tablespoons mayonnaise
3 small garlic cloves, peeled
2 teaspoons anchovy paste
Purchased Parmesan croutons (optional; for garnish)

working in 2 batches, puree chopped tomatoes, vegetable juice, 1 1/4 cups chopped cucumber, 1/2 cup chopped red onion, extra-virgin olive oil, 2 tablespoons chopped basil, red wine vinegar, mayonnaise, garlic, and anchovy paste in blender until smooth. transfer to bowl. season gazpacho to taste with salt and pepper. cover and refrigerate at least 4 hours and up to 1 day.

stir remaining 1 cup chopped cucumber and 1/2 cup chopped red onion into gazpacho. refrigerate 2 hours.

divide gazpacho evenly among bowls. garnish with chopped basil and parmesan croutons, if desired.

mexican seafood sauté with avocado-mango salsa

salsa:
1 mango, peeled, pitted, diced (about 1 1/2 cups)
1 large avocado, peeled, pitted, diced
1 large shallot, chopped (about 1/4 cup)
1 jalapeño chile, seeded, finely chopped (about 1 1/2 tablespoons)
2 tablespoons finely chopped fresh mint
2 tablespoons fresh lime juice

seafood:
1/3 cup chopped shallots (about 2 medium)
1/4 cup fresh lime juice
1/4 cup tequila
2 garlic cloves, pressed
2 teaspoons ground cumin
1/3 cup plus 4 tablespoons olive oil, divided
1 1/2 pounds uncooked jumbo shrimp, peeled, deveined
1 pound sea scallops, side muscles removed
12 green onions, thinly sliced (white and pale green parts only; about 1 1/2 cups)
Lime slices

salsa:
mix all ingredients in medium bowl. season to taste with salt. cover and chill. can be made 2 hours ahead. keep chilled.

seafood:
whisk first 5 ingredients in small bowl to blend. gradually whisk in 1/3 cup olive oil. season marinade to taste with salt and pepper.

place shrimp in large resealable plastic bag. place scallops in another large resealable plastic bag. pour marinade into bags, dividing equally (about 1/2 cup each). seal bags; turn to coat. chill at least 30 minutes and up to 1 hour.

drain shrimp and scallops; pour marinade into small saucepan. bring marinade to boil; set aside.

pat scallops dry. heat 2 tablespoons oil in heavy large skillet over medium-high heat. add scallops to skillet and sauté until beginning to brown, about 1 1/2 minutes per side. transfer to large bowl. add remaining 2 tablespoons oil to skillet. add shrimp and green onions; sauté until shrimp are almost opaque in center, stirring often, about 3 minutes. return scallops with any accumulated juices to skillet. add boiled marinade. simmer until seafood is just opaque in center and mixture is heated through, 1 to 2 minutes. transfer to large shallow bowl. garnish with lime slices. serve with salsa.