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Good Reads...

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Adventure Associates "Real Travellers" often engage in a favorite conversation: What are you reading? .

The Best Women's Travel Writing 2008:
True Stories from Around the World

Edited By: Lucy McCauley
Featuring : Kate Wheeler, Sharon Balentine, Susan Butterworth, Diana Cohen, Mei-Ling McNamara, Christine Sarkis, and many more!
Suggested by: Margaret (Midge) Finder, Yellowstone Ski Safari 2008
What is it about? The third in the series of Best Women's Travel Writing, this year's collection from Travelers' Tales has women recounting stories from South Korea to Portugal, from Afghanistan to Hawaii. When women travel and write, we bring a uniquely introspective slant to our stories. The powerful narratives in this book capture moments of personal growth, laughter, empowerment, family relations, new friends, romance, strange cuisine, and misadventures. We hope that within the quickly-turning pages of this tome, you will find the inspiration to plan your next great journey!

Seattle's own,
WIDE WORLD BOOKS & MAPS, has the unique distinction of being the first travel-only bookstore in the country. Start reading about your adventure destination today at:
Wide World Books & Maps

Meals served by new friends in distant countries result in recipe swaps. This one was captured from an Ecuadoran Cookbook during our
Galapagos Islands All Women Cruise.

Note: Most cebiche is made with raw fish marinated in citric juice, but this cooked shrimp version is delightful!

Shrimp Cebiche (Say-be-chay)

Recipe by: Christy Buchanan and Cesar Franco
Photo: Shrimp Cebiche served with Plantain Chips and fresh-squeezed Passionfruit Juice

  • 1 pound shrimp, peeled and cleaned
  • 6 Tblsp. fresh lime juice
  • 1 tsp. salt
  • 1 red onion
  • 1/2 Tblsp. fresh lime juice
  • 1/2 fresh Green chili pepper, deseeded (optional)
  • 1/2 larg tomato (optional)
  • 1/2 cup fresh Orange juice
  • 6 Tblsp. ketchup
  • 2 Tblsp. olive oil
  • 1 Tblsp. minced cilantro
  • 1 Slice Orange for Garnish

    Serves 2-4
    Cook shrimp for 1 minute in 2 cups boiling water. Strain and reserve 1 cup of the cooking water. Mix lime juice and salt in large, flat, non-metallic container. Marinate shrimp with 6 Tblsp. lime juice in refrigerator for 1 hour. Meanwhile, cut onion in half and slice as thinly as possible. Rub salt thoroughly into onion and marinate for at least 10 minutes (this will turn onions greenish). Rinse onion strips several times through a strainer to remove excess salt and squeeze out the water. Add 1/2 Tblsp. lime juice and marinate at least 10 minutes more (this will turn the onion slightly pink). Dice green chili pepper and tomato into small pieces. Add onion and vegetables to marinated shrimp. Mix in the reserved water, OJ, ketchup, olive oil and cilantro. Serve in a small bowl with a teaspoon and garnish with fresh slice of Orange. Plantain chips or popcorn, lime and an ice cold beer or fruit juice are authentic accompaniments. Enjoy!

               Adventures for Women                                                     Adventures for Everyone

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