I could write this post by telling you about how much I love ceviche. About how it’s incredibly light, delicious, and healthy. About how there’s no type of ceviche I won’t eat (ok…if it’s got bellpeppers I won’t, but shhh), and about how I’ve been making tons of different ones due to the endless possibilities when it comes to ingredient mixing. But I won’t do that. Instead, I’ll tell you about how I find incredibly soothing and satisfying the process of actually making the ceviche. My sister and I have this saying “anguish, anxiety, desperation” which we use to describe that feeling when you need to be doing something different, you just don’t know what. You know the feeling, the one that usually strikes on sunday? (happens to everyone ….right?) Anyway, I’ve found that the best cure for that feeling, in my case, is making ceviche. There’s just something about the dicing and chopping and waiting for it to be ready that’s mysteriously relaxing. It’s a way of making a great dish without stressing over anything. I don’t know…it’s just zen. Maybe that’s the way sushi chefs feel all the time! If that’s true…then I certainly need to look into that. But back to the actual ceviche recipe, this one is the result of a lonely leftover clementine (from me making clementine pound cakes almost every day this week) and a present from my sister; a lovely unidentified chile plant, which I suspect is a type of habanero. Feel free to substitute with any other available kind, such as serrano or de arbol. Just be sparing, if it’s too spicy it’ll overpower the fish and citrus. Read more for the recipe.
After an eon of not posting anything (and I do have stuff to post! like pan seared artichokes and honey mustard glazed salmon with a wilted spinach and goat cheese salad…I just haven’t had the time to get to the actual posting part) I’m coming back with one of the absolute classics in my sweet stuff repertoire. And it’s just as good as it sounds in the title….. Yep. Just what you read. Bananas in sweet caramelised cream with a topping of crumble that melts in your mouth and golden sliced almonds. And no, I am not talking about something you can only try in heaven. Oh no…this dessert (or breakfast, or lunch, or dinner, or snack) is as easy to make as it is to commit sin. You’ll bake it in 5 minutes and watch as it disappears in 2.
I’m not exaggerating. In fact, I even doubted posting this recipe for the sake of everyone’s health. But hey, when have I ever concerned myself with that? (ok…..I have…but this is whole wheat, and brown sugar! I know…I know) But enough with singing it praises, go make it!