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.  

Spearmint and cucumber ceviche
(Own recipe)

Serves 2 as a main dish, up to 6 as an entrée.

3-4 clean fillets of your favorite soft white fleshed fish (sea bass, red snapper, tilapia and basa are all good options)
1 medium cucumber
1/2 small red onion
1 large serrano pepper
3 tbsp agave nectar (agave honey)
3tbsp finely chopped fresh spearmint
1/2 cup lime juice
1/2 cup olive oil (or there about, to taste)
Salt, to taste

Finely dice the onion into 3-4 mm cubes. Do the same with the cucumber by cutting 4 thick slices with skin, leaving a long center cube with the flesh and seeds part, which you won’t use. Cut the cubes out of the skin slices by first cutting into strips and then across. Slice the serrano pepper in half, remove all the seeds and the veins (the spicy parts!) and also cut into cubes, as small as you can make them. (2 mm). Cut the fish fillets into 1 cm cubes, or slightly bigger. Place in a bowl with all of the remaining  ingredients. Toss with a spoon to get it all well mixed. Let sit at least for 3 hours in the fridge, until the fish is tender and no longer translucent. Serve with tostadas and avocado, if available.