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. Continue reading
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.