This is a REALLY different recipe that I have wanted to try for some time, and its quite good! From the current "Cooking Light" magazine (June 2010) its slightly tangy, a little spicy and a bit crunchy :P

Seviche:

8 ounces chopped cooked shrimp (which you can get frozen right in the bag)
1 cup fresh lime juice (about 6 large limes)
4 ounces lump crabmeat, shell pieces removed (or, 1 large can o' crab :P)
3 tablespoons finely chopped red onion
3 tablespoons chopped fresh cilantro (I used dried...yeah, theres a difference, so go with fresh XD)
1 tablespoon minced seeded jalapeno pepper
1 tablespoon extra virgin olive oil
1/4 teaspoon salt (sea salt is ok too)

Soup:

3 pounds peaches, peeled, pitted and chopped

~ Folks- I confess I skipped this step, and used the cans of peaches instead. BUT not the ones with syrup, RATHER, the kind packed in pear juice- which is MUCH lighter (and sugar tolerable to diabetics) and has more of a pleasing taste....I highly recommend it, though I suppose if you HAD to there are peaches packed with the Splenda juice XD)

-ALSO- save the juice from these cans, you'll see why in a moment!

1/3 cup fresh lime juice (about 2 large limes)
1/2 teaspoon salt (again, sea salt is ok)
1/4 cup thinly sliced Vidalia onion (my own twist, it actually calls for more red onion in this- I wanted to emphasize the sweetness)
1/4 cup matchstick cut radishes (hence the crunch :P)
1/4 cup red bell pepper (I actually used one whole red bell pepper in this- why waste it, those peppers are expensive!!)
3 tablespoons fresh cilantro
1 tablespoon minced seeded jalapeno pepper
1/4 teaspoon fine sea salt
Cilantro sprigs (optional)

1.) To prepare seviche, combine shrimp and 1 cup lime juice in a medium bowl; chill one hour. Add crab; toss gently to combine (yeah...sure...not with me *grind mash crunch* :P) Drain thoroughly; return crab & shrimp to bowl. Stir in 3 tablespoons onion and next four ingredients (through 1/4 teaspoon salt). Once mixed, Chill at least 30 minutes or up to 6 hours.

2.) To prepare soup: combine peaches, 1/3 cup juice, and 1/2 teaspoon salt.

Now folks...er...I have to stop there, because I did something a bit different...

I grilled those peaches :3 (not with the juice, as I said, that got reserved)

Along with the Vidalia onion, and the red pepper, I grilled those until I saw a good amount of carmelization from all three, and THEN- in small batches-
I put them in the blender until I got it nice and pureed (you can always do this raw- but I have to say, grilling really brings out the best in fruits and veggies)

Then pour it out from the blender into some container(s), cover and chill in the fridge for 30 minutes....(I needed about three semi-big Ziploc storage bowls...one for the seviche, two for the soup :P)

3.) Arrange 1/4 cup seviche in each of 8 small shallow bowls; ladle about 1/2 cup soup around seviche (I threw mine on top of the soup...same thing, really :P) Sprinkle evenly with sea salt, and top with a fresh sprig of cilantro, and you're all set !

AS for the juice- well, I'm glad you asked!

If you can find those plastic popsicle molds- or yeah, if you HAVE to, those ice cube trays- All you need is:

1 part pear/peach juice (covered and chillin' in the fridge previously)
1 part sparkling white wine (I have some prosecco that Ive been saving for just this sort of occasion)
and chopped fresh mint (optional, but I thought I'd give it a try, it grows like weeds in my garden anyways XD)

Carefully put those molds/cubes in the freezer- let them sit overnight-
and then you have a very tasty treat for tomorrow :3

Enjoy :3