In case you are wondering, the ceviche came out great. I used:
Sea scallops
Shrimp
Red Snapper
Mango
Peach
Green and Red pepper
Jalapeno
Roma tomatoes
Limes
Lemons
Cilantro
Sea salt and fresh ground pepper.
I whipped it all up, let it cook in the fridge all afternoon, and placed in a bowl lined with greens and topped with sliced avocado.
And I washed it down with Laphroiag.
It was as tasty as it was pretty. If I don’t post tomorrow, it is because I have dropped dead from food poisoning.
Stormy70
Laphroiag?! I forgive you for any wayward political tendancies on the spot. I think I deserve a bottle for being magnanimous. I’ll let you know where to send it. Cerviche…meh.
slickdpdx
I’m getting some ceviche tonight by some cosmic coincidence. I hope its as good as that looks.
Stormy70
Cerviche, ceviche, whatever.
John Cole
I *heart* Laphroiag. One of my profs turned me on to it years ago. Best in the world, IMHO.
Kathy K
Don’t worry a bit about food poisoning… the Laphroiag would kill any of that before it had a chance…
Good choice of drink.
Stormy70
My Scotch gene kicked in when I turned thirty, and my Dad introduced me to Laphroiag. My husband and I get a welcome shot of it when we walk into my Dad’s house for a visit. Scottish tradition. I love the auld ways.
Just some guy
Sounds great. Other options to mix and match (I make it for my wife all the time, but it’s not a favorite of mine):
sour orange
strawberries (seriously)
conch (blanch for 60 seconds in habenero water and slice thin)
blackened scallops (not traditional, but adds a nice texture)
sweet lemon
serranos (jalepenos may add too much “green” flavor instead of heat)
Ceviche is a great dish to make if you can find people that will eat it. As far as food poisoning, the fish was (mostly) fresh and you parboiled the shrimp, right?
Gary Farber
You’re inviting me over when?
:-)