Peruvian/Mexican hybrid Ceviche
So last summer, Drew and I were in Peru. We (or rather, mostly I) had the delightful experience of eating ceviche there. Ceviche (or cebiche, depending) is a delightful concoction of fish and lemon and lime and other squishy and tasty items. So, during the ‘Hey, we’re leaving tomorrow, lets hit the grocery store and buy souvenirs!’ trip, I got this little baby:
Now, the Peruvian variety is pretty much just the seasoned fish topped with onions, with corn-like items and other things on the side. Being as I’d left all my maize in my other pants (and boy do I hate it when that happens) I decided to use this seasoning packet to produce mexican ceviche, which in addition to the fish and onions, also has tomatoes and cilantro and is topped with avocado, which is always a beautiful thing. I used flounder, as a.) any whitefish’ll do and b.) on that particular day at the grocery store, flounder was cheaper then your mom (and as you well know, that’s pretty cheap!).
Moving on..
I squirted in some extra lemon and lime (technically, I squirted in the juices from the little plastic lemons and limes, or ‘lemyn’ and ‘lyme’ if that’s preferable) to help top off the fact that I dumped in more ingredients then usual. Then it lounged in the afternoon sun whilst I photographed it, just before the period of the devouring.
I heart the period of the devouring.
