And just like that, a month goes by. Tax season is over. We leave for Europe soon [I’ll take any recommendations for Bilbao, San Sebastian, Barcelona, Montpellier, Nice, and Milan!]. The weather is starting to cooperate, reminding me why I love Portland so much. Between the weather, no longer working 60+ hours a week, and getting caught up on the self-care [massage! facial!], I’m reinvigorated. I can’t promise that I’ve stopped falling asleep on the couch at 9pm, but it’s progress.
After tax season, we skipped town for a long weekend in San Francisco. Some friends of ours were getting married, so we used that time to eat a lot of Mexican food, finally try Tartine, and see why people fall in love with Heath ceramics. Swoon.
We finally ate at Han Oak. I made reservations on a whim during a Timbers game a few weeks back. Worth. The. Hype.
We’ve been eating a ton of ceviche from La Cocina lately. It comes out in a giant, frozen molcajete [the mortar in a mortar and pestle] and it’s a thing of beauty. I decided I’d be willing to risk eating raw fish from my own kitchen since it essentially cooks in the lime juice.
After a lot of searching, I came up with what you’re seeing. It’s a mishmash of at least 6-8 recipes. The idea is really quite simple. It’s also super customizable, too. What was once a spicy jalapeno or two was rendered virtually a calm poblano once the lime juice had its way with it. I would really suggest not even bothering with a tomato unless it’s close to the season or you’re somehow getting something worthwhile trucked in. These were not worthwhile. The rest was pretty much perfect, and exactly what I was looking for.
I was shocked that it can be ready to eat within 20 minutes of marination. Twenty!
Next time I want red onion instead of white and to not put one of the jalapenos in until the last minute. I’d probably throw in a cucumber if the tomatoes still aren’t in season. The one at La Cocina has a bunch of the spicy marinated carrots in it. It’s so good. You don’t need chilies when it’s like that.
- 1lb fresh Dover sole
- 1/2c fresh lime juice
- 1 onion
- 2 small Roma tomatoes
- 2 jalapeños
- 1 cup cilantro
- 2 small avocados
- chips or tostadas, for serving
Keep the fish in the fridge until the last minute so it stays cold and fresh.
In a small bowl, chop the onion, tomatoes, and jalapenos into small, uniform pieces. Set aside.
Chop the fish into similarly sized pieces. Place in a larger bowl with the lime juice. Stir together until coated. Set in the fridge for 20 minutes. About 10 minutes in, add the chopped vegetables. Stir and leave in the fridge for the remaining 10 minutes.
Cube the avocado and chop the cilantro if you haven’t yet.
Remove the ceviche from the fridge. Stir again and taste for salt. Stir in the avocados and cilantro.
Serve with chips or tostadas.