Maggie's Farm

I am gonna make us some. Maybe some Margaritas too, if I can find my lost shaker of salt...

Life has taught me at least one thing: have your Margaritas on the weak side and life will go better. Especially with bathtub-sized ones like the above, in Cabo last March.

Here's a good ceviche recipe. (It is "ce-BEE-chay.") All I would say about it is to make it 1/2" to 1" cubes, add some chopped garlic to the mix - not too much - and forget the parsley. It has to be fresh cilantro. Red onions, not white. Some carrot slivers are fine, too, to add some crunch but no cucumber, please. Avocado and orange slices for garnish, and definitely a bowl of chips. 2-4 hours marinating in the fridge - no more, no less.  Some people quickly -20-30 seconds - blanch the seafood first, but it certainly is not necessary and I never do it. My local fish market has the freshest.

My family and I could live on this stuff, in the summer. Fork, and a spoon to finish off those delicious cool fishy juices.

What fish? Well, as I reported in March, Spanish Mackeral (Sierra) is the best for ceviche but you have to go out and catch that yourself. However, any salt-water firm-fleshed (ie not sole or things like that which would turn to mush) white-fleshed fish will do, as long as very fresh. Bay or Sea Scallops are a good addition, and I have had it made with just scallops. I don't think it needs shrimp, but a few whole shrimp in the mix works fine for a garnish. It's supposed to be about the raw fishiness. Too much hot pepper distracts from that, but too little is no fun at all.

Mahi Mahi, Fluke, Shark, Sea Bass all good. I've heard of ceviche-starved Yankees using Cod and Haddock. Maybe I'll give it a try because I love that Cod.

For an appetizer, you can put it in a little bowl on some lettuce like a normal seafood salad, but I like it as a meal. There are very few cold dinners tastier than this.

Got a favorite ceviche? Let us know.