Cashew Semifreddo with Salted Caramel Sauce

Semifreddo: Semifreddo ( Italian : "half cold") is a class of semi-frozen desserts , typically ice-cream cakes, semi-frozen custards , and certain fruit tarts. It has the texture of frozen mousse because it is usually produced by uniting two equal parts of ice cream and whipped cream .
As a good Italian girl that i am, my love for semifreddos goes a long way.
I was thinking of a recipe to link up to a friend's website's Hawaiian Luau Party and decided on adding  cashews to this dessert, since cashews are grown and widely available in Hawaii.
You can mix fresh fruit, nuts and cookies. Just play around with the recipe and you can't go wrong.

Ingredients:

1 1/2 cups salted cashews

1 cup sugar

6 large egg whites, room temperature

2 cups chilled heavy cream

1/4 teaspoon vanilla

salted caramel sauce

Cut 2 pieces of parchment paper to fit the bottom of a loaf pan. Grease 2 loaf pans and place paper on bottom, spray a bit more on top of paper.

In a food processor, pulse 1 cup of cashews with 3/4 cup of sugar until finely ground.

Add remaining 1/2 cup of cashews and pulse until coarsely ground.

In the bowl of a electric mixer (make sure it is very clean and dry), beat egg whites until soft peaks form. Add remaining 1/4 cup of sugar and beat on high until it holds stiff, glossy peaks.

Beat cream and vanilla until soft peaks form.

Gently fold cream into meringue(egg whites), then fold in nut mixture throughly. Pour mixture into prepared pans. Cover tightly with plastic film and freeze for at least 4 hours.

Remove from freezer 5 minutes before serving. Run a knife or spatula thru the sides of the pan and turn semifreddo into serving plate. Pour warm salted caramel sauce over it and serve immediately.

Shrimp Ceviche

Back in NYC, where all cuisines are widely available 24 hours a day, one can find amazing ceviche.
A chilean friend, Carlos, introduced me to Ceviche a decade ago. We worked the restaurant business in NYC and no matter how good the food was, eating the same flavors 5 days a week will get you tired... So the kitchen staff would always do fun things or bring a different meal from home. Carlos was the ceviche man, he used the freshest chilean bass that would slowly cook in the citrus juice. That was when i fell in love with Ceviche.

Ingredients:

1lb 16-20 shrimp, peeled and deveined, tails off

juice of 4-5 lemons

juice of 3-4 limes

1 small red onion, chopped

1 jalapeno, seeded and chopped

1 avocado, cubed

1 small cucumber, peeled and chopped

handful chopped cilantro

2 tablespoons salt

pepper to taste

Bring a pot of water to a boil. Cook shrimp until pink, about 2 minutes.

Remove from hot water and dump shrimp in ice cold water, to stop it from cooking more. Cut shrimp into 3-4 pieces each.

In a large bowl mix shrimp, onion and jalapeno . Pour lemon and lime juice over shrimp and season with salt and pepper. Refrigerate for 1 hour. Add cilantro, cucumber and avocado before serving. Serve with corn tortillas or toast.