A couple of weeks ago a friend of mine brought ceviche to our girls' night in. I felt badly because I could not stop eating it and I'm fairly certain I ate most of it. As you can probably tell from my past San Francisco eatery posts, I'm a total sucker for fresh seafood, and lemon is probably one of my top two favorite flavors/ingredients, so it was naturally love at first taste. Additionally, a new Whole Foods Market just opened in my area and I wanted to explore their seafood counter.
My girlfriend gave me the cliffs notes on how to make it but I ended up just winging it [semi]-based off of this recipe. I limited the citrus to lemons, then added halibut and a touch of orange juice.
My friend's was solely shrimp but I thought this was a good opportunity to add some fish, a la Fish in Sausalito (remember this?).
That lemon juicer saved my life (or, just my arm). One of my favorite kitchen tools. Purchase here.
I know you're not supposed to drink red wine with fish, but the citrus was strong enough to hold up to the fruity, earthiness of this malbec (Altos del Plata 2011 for $10 at Whole Foods). Another example of an experiment gone so right.
Finals are over. So, now I'm gonna eat my face off and watch some Netflix.