Here in my end of the world we had a practically nonexistent winter. Which means its february and its already a hundred million degrees outside. And that, in my opinion is weatherchannel code for wearing silky dresses, sitting on sunny terraces eating carpaccio and having rosé. Sounds heavenly, I know. And that is what I try to do with my time…when I’m not having emotional meltdowns/family fights/random bursts of craziness. Which is what happens post holidays in my world. (And yes, february is still post-holidays) But since the weather permits it, I can pull my old trick of making ceviche right and left, because as I once told you over here, there is nothing as therapeutic, calming, relaxing, forget-everything-else-ing, as grabbing your sharpest knives and just spending 20 minutes dicing away. There’s something about the clean cuts, the even tiny cubes, and the simplicity of ceviche that just makes everything feel in order, in its proper place, balanced out with all the flavors in the mix. And that is how I like my head to feel. So even though I missed winter, I’m glad I have an excuse to make so much of this summery, light, brilliant dish. On to the recipe? Read more.
