Sunday, September 03, 2006


I've been invited to a virtual picnic over at Cream Puffs in Venice, with the stipulation that I bring "a dish that features a fresh summer ingredient."

I brought ceviche to the party. There may be fancier recipes for this stuff out there, but this one was taught to me by a Mexican friend, thrown together just like his Mama used to make it: No frills. Though I keep meaning to branch out and research other versions, I haven't yet; when I get hungry for it, I just fall back on Rafael's method. It's simple, cheap, and delicious.


Approx 1 lb. pollock
1 lb. shrimp (I use frozen, pre-cooked)
1 onion, chopped
1 jalapeno, seeded and diced
5-6 limes
2-3 tomatoes

Dice pollock into small chunks and toss into a bowl. Add onion, jalapeno, and the juice of the limes. Let it sit until the fish is no longer transparent.

(Rafael went for about 20 minutes, but I'm always a bit more cautious, and go for at least twice that, or until I just can't stand it any more, and have to eat!)

Stir in the cilantro, and tomatoes.

I usually serve this spooned over a tostada smeared with sour cream, and topped with avocado slices. I only had chips this time though, so served it as above. If I don't have the accoutriments, I don't have any problem spooning up a bowl of it and eating it like a chunky soup.