image from bleubird.com
I’m sick today. Of course. In 100 degree weather, I have a temperature of 100. Lovely. So Dan called up his mom for me and requested some Jewish Penicillin, aka: Chicken Soup. Why is chicken soup usually called that? And why do people eat chicken soup when they’re sick? Well here is a brief reason why: Continue reading
I went to a wonderful and elaborate Passover dinner for Seder last night at Dan’s family’s house. It was course after course of interesting, delicious food. Most of the food served during a Passover dinner is very foreign to our palates. Some of the ingredients used are familiar, but the way they are prepared is not. This is what was on the menu for last night, which is very traditional Jewish Passover fare: Continue reading
I went to go see Itzhak Perlman (the reigning virtuoso of the violin) this past weekend and was inspired by the beautiful classical music that poured out of his violin. He was accompanied by Rohan De Silva (a Pianist) that was equally as talented. Continue reading
La Paz, Mexico March 2010
This time last year I was in La Paz, Mexico, and the only food that really stuck out in my mind was the Ceviche that I ate out of huge Margarita glasses every time I went to the beach. Served from little shacks on the warm sand, just feet from the ocean, the ceviche was so fresh and perfect for a hot day!
*Ceviche is a dish in which raw fish is “cooked” by simply being marinated in citric acids, Lemon juice and or Lime juice. When fish is marinated in citrus juices, (called: denaturation) it turns the flesh of the seafood firm and opaque, as if it had been cooked with heat. Chili peppers, avocado, mango and onions are traditionally in every ceviche dish.
Here’s a great recipe I found so anyone can get that “on the beach” feeling:
Pic from Laylita's Recipes
2 pounds of shrimp
½ pound of white fish – sea bass fillet for example (dice into ½ inch cube)
3 large limes
1 small lemon
1 medium diced fresh tomato
½ small white onion, finely chopped
½ small green sweet pepper, chopped in cubes
½ jalapeño pepper, chopped in cubes
½ bunch of fresh chopped parsley or chopped cilantro
1 teaspoon of olive oil
salt and pepper to taste
lettuce leaves (to line serving bowls)
avocado cut in slices (optional)
corn chips (optional)
In a large bowl, gently mix the shrimp and fish with the lime juice and lemon juice and put it in the fridge for 1 hour or until shrimp and fish are opaque (this step cooks the shrimp and fish).
In another bowl mix the tomato, onion, sweet pepper, jalapeño, cilantro/parsley, olive oil, salt and pepper.
Mix all ingredients; cover the bowl and chill ceviche in the refrigerator until ready to serve.
Serve the ceviche on top of lettuce leaves, garnish with avocado slices and corn chips. Voila, you’re done and your friends are impressed. Not bad…
Enjoy this warm beautiful day and have a good weekend!