Chef’s Ceviche

Chef’s work started on a Sunday this week, so our meals were a little off…We started off with a very, very late breakfast of mushroom, spinach and feta cheese omelette. I had mine with the Peppridge Farm Whole Wheat Thins with a little bit of Siracha. I am not the one to eat very spicy food, but adding a bit of Siracha to my omelette was delightful. The highlight of my day was chef’s ceviche. For my 30th bash, the chef made amazing ceviche, and two years later (oops, now you know my age) everyone is still talking about it. He doesn’t make it too often as it is quite labor intensive and it “cooks” all day, but on those special days, it’s a real treat. The ceviche consisted of shrimp, scallops, red onions, cilantro, olive oil, salt, mango, lemon and lime juice, garlic and coconut milk. Flavors, flavors, flavors. It was a bit tangy, but the mango and coconut milk perfectly complemented the citrus flavors. Of course I had a glass of wine and a warm whole wheat baguette drizzled with olive oil…a great Sunday night dinner, followed by a hockey game. Oh, and my team won, finally.

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