Ceviche
Say hello to making ceviche — and don’t be scared! It’s raw seafood, cured (cooked) with citrus juice. If you would rather eat your chips with jarred queso than this, I am not sure we can be friends.
You can make this delight found in tapas restaurants in the comfort of your own home. I wish there were a recipe to share, but there really never is one…
Start with any one, or any combo of the following: raw shrimp tuna or whitefish, and mix it up with PLENTY of fresh lime juice (and/or a combo of lime/lemon/maybe even fresh-squeezed orange juice).
Then, you basically add the things you like in your salsa: tomatoes? onions? jalapenos? cilantro? You’re the boss, here. Don’t forget sea salt and pepper to taste. No matter what you decide to throw in this melange, as long as you marinate the raw fish in citrus, after 30 minutes, you’re good to go.
Wine pairing: Green Truck white blend. It’s made from organic grapes, meaning it’s all natural and you can never get a hangover from it. (That… is actually false.)
Enjoy!
~LC
