In case you are wondering, the ceviche came out great. I used:
Green and Red pepper
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.