He say ceviche

The longer we're together, the more Cobe drifts toward foodie-ness.

We spent this past blisteringly-hot Saturday wandering in and out of the pool, Pacifico in hand. The idea of cooking seemed unbearable. At about 4 Cobe started flipping through cookbooks.

"How about ceviche?"

I handed him "Mexican Everyday" and in an hour he was hard at work, chopping cilantro and jalapenos. I meanwhile, worked on my tan. It was a nice change.



The ceviche turned out perfectly, enough heat from the serranos and jalapenos, a bit of bite from the lime, and the brightness of the cilantro. It could have used a bit of onion but Cobe is so anti-raw onion he usually leaves them out. The avocados were a good texture contrast too, creamy and fresh.

Make sure you have enough time for it to marinate as the longer it sits the more "cooked" it will taste. We found it needed at least 2 hours. The recipe said to wrap it in lettuce leaves, but we were unimpressed. French bread toasted to a crisp was much better.


Ceviche
(adapted from Rick Bayless, Mexican Everyday)

1 cup lime juice (fresh squeezed)
2 garlic cloves
1 cup cilantro
3 serranos
1 red pepper, cut into medium dice
1 small tomato, cut into medium dice
salt
1 # sashimi grade boneless skinless fish, cut into 1/2 inch cubes
1 avocado cut into 1/2 inch cubes
1 loaf french bread cut into thin slices and toasted at 300 degrees until browned and crispy through

Put lime juice, garlic, cilantro, chiles and 1 tsp salt into food processor, blend till smooth. Pour over fish in a bowl. Let "cook" in fridge 1-4 hours, depending on your taste. When done, pour off half marinade. Add avocado, tomato and red pepper. Scoop up with crispy toasts.