It's every shark lovers favorite time of the year: Discovery Channel's Shark Week! Kicking off June 30th with all-new programming, this year's Shark Week promises to be more extreme than ever! From Hollywood horror hotshot Eli Roth's "Shark After Dark" to award-winning shark cinematographer Andy Casagrande's documentary on disappearing Great Whites "Isle of Jaws," to famed shark photographer Chris Fallows 8th Air Jaws adventure "Night Stalker," there is something for everyone.
But if you want to dive even deeper with your shark week game, why not host viewing parties for your pack? Encourage your friends to bring their favorite snack or beverage and turn your home into an underwater party pad with some blue light bulbs, sea salt scented candles, and a bubble machine. Since humans are apex predators, we'll eat just about anything but we rounded up some simple appetizers, drinks, and desserts to get you inspired to host your very own shark party.
Mini Lobster Roll Appetizers
The sweetness of fresh, juicy lobster with the tang of mayonnaise the crunch of toasted bread will have your guests in a feeding frenzy.
3.5 cups of cooked lobster meat (from four boiled 1-pound lobsters or tails), cut into 1/2-inch pieces
1/2 cup mayonnaise
2 tbsp fresh squeezed lemon juice
2 tbsp finely chopped fresh chives
1 tsp coarse sea salt
1 tsp black pepper
1/4 tsp smoked salt (optional)
1/4 tsp Old Bay seasoning
1/8 tspsssss cayenne pepper
2 tbsp salted butter
8 top-split hot dog buns or rolls, halved crosswise
Combine lobster, mayonnaise, lemon juice, chives, salt, pepper, smoked salt, Old Bay, and cayenne in a small bowl. Let stand for 30-45 minutes in the fridge for the flavors to meld. When you are ready to serve, heat butter in a 12-inch skillet over medium-high heat. Working in batches, toast the buns or rolls until they are golden brown, about 3 minutes per side. Carefully transfer them to a paper-towel-lined plate as you work. Fill each bun with 1/4 cup lobster salad, garnish with a lemon wedge and hot sauce, if desired.
Tasty Tilapia Ceviche
Hey, sharks aren't the only ones who love the clean, salty taste of raw fish! Satisfy your inner Great White with this sharp, delicious, and surprisingly simple ceviche.
1.5 pounds of fresh tilapia, cut into 1/2-inch pieces
1/2 red onion, thinly diced
3/4 cup freshly squeezed lime juice, plus wedges for serving
2 tomatoes, seeded and finely diced
3 avocados, halved, pitted and cut into 1/2-inch pieces (tip: sprinkle with lime juice after cutting to prevent browning)
1/2 English cucumber, peeled, seeded, and coarsely chopped into cubes
1/4 cup freshly chopped cilantro (optional)
Coarse sea salt, freshly ground pepper, chili powder
Hot sauce
Your favorite tortilla chips for serving
Combine the raw tilapia, onion, and lime juice in a large bowl. Cover with plastic wrap and marinate for about 15-20 minutes in the fridge. Remove and drain, pressing into strainer to remove excess liquid. Return the fish mixture to the bowl and stir in tomatoes, avocado, cucumbers, and cilantro. Season with salt, pepper, chili powder and hot sauce. Serve immediately with tortilla chips and lime wedges.
Chum Buckets
Think less smelly shark bait and more thoughtfully scattered snack mix to keep hunger at bay while guests are arriving. Grab some inexpensive plastic sand buckets from a local dollar store and fill them with Chex Mix, pretzels, Goldfish crackers, mixed nuts, trail mix, or any other nibbles. Not only will they look adorable, but they're great for little people who want to join the party.
No matter how you celebrate the best time of year for shark enthusiasts, be sure to catch all of the fascinating programming and share your love for the apex preadators of the deep.
