CEVICHE

Ceviche? Or seviche? I really don't care how you spell it. But I have a real preference for how it is made. There is a style on the Pacific Coast of Mexico that has olives and tomato juice and a host of other things in it. I prefer this simpler style with just lime juice, raw fish, diced tomato, sliced chillies, oregano, coriander, onion, salt and a little olive oil. This is one of those incredibly refreshing dishes (like a lot of Thai salads and gazpacho) that are perfect on a summer day - or in this case, a summer evening with the sky over the ocean stained mauve by the setting sun.

CEVICHE