I’ve forgotten how much fun it is to take a road trip. Cruising down the highway to some cool tunes, aptly selected and managed by my teenage daughter.
Stopping for a coffee and then a little snack. Talking, laughing, reminiscing about my daughter’s childhood and the adorable things she did and said when she was little.
Thought provoking discussions about life, love and the pursuit of dreams; and how my little girl will someday help shape the world and make it a better place.
All the while driving through cities and the green valley floor; over the rugged mountains to the end of the road that lead to the blue-gray Pacific ocean. A magnificent vision.
Angry storm clouds rolling past with wind and light rain, as if to say winter isn’t leaving just yet. It was beautiful. Magical.
After sharing such a lovely few hours with my daughter, once we arrived to our destination she was ready to kick off her shoes, lounge in her room and watch a movie. Most likely, while texting or snap chatting her friends about how they were enjoyng their spring breaks.
With the Sassy Gal happily lounging in her room, Ranger Craig and I were ready to explore the little seaside village. First things first, we found a pub. The cutest Irish pub with the freshest seafood, and of course, beer.
A festive little pub filled with cheerful souls that made me want to stand on my chair and sing an Irish tune. But I didn’t. I gracefully refrained. Although, I’m sure Ranger Craig wouldn’t have minded. He’s watched me sing a tune or two. Thankfully he’s charmed by my somewhat overzealous personality.
Home again, home again and dreaming of the ocean, I decided it was time to bring out the ceviche recipe. It’s a permanent resident in my frig most of the summer. Typically prepared with different ingredients depending on my food mood or what I found at the Farmer’s Market.
I hope you love the ceviche so much, it makes you want to stand on your chair and sing an Irish tune. 😉
Mixed Seafood and Avocado Ceviche
Feel free to add in your favorite ingredients. Sometimes I add diced cucumber, diced red pepper, diced mango or diced pineapple. Just for fun.
1lb fresh pacific halibut, diced into small bite sized pieces
½ lb bay shrimp
1/2 cup white onion, small diced (1 small – medium onion)
5-6 fresh Roma tomatoes, seeded and diced
1 teaspoon or more of Sriracha hot sauce
1/4 cup fresh chopped cilantro (add additional cilantro if desired)
Fresh lime juice, enough to cover the diced halibut (about 1/2 cup)
sea salt and pepper
1 ripe avocado, diced
Place the diced halibut and lime juice in a glass or non-reactive bowl. Let the halibut marinate refrigerated for about an hour or two until the small halibut pieces have been cooked through.
Once the halibut is done, drain the all the liquid and then place the halibut back in the glass bowl.
Add the diced onion, tomatoes, bay shrimp and cilantro. Toss gently with the Sriracha and season with salt and pepper to taste.
Before serving squeeze lime juice over the avocado and then gently fold into the ceviche.
Serve with blue or yellow corn chips as an appetizer or light dinner. But my favorite way to enjoy this ceviche is in warm tortillas as tacos! Top with a little Cotija or Mexican cheese and a dollop of sour cream if desired.
Recipe from karistaskitchen.com
- Grilled Cilantro Lime Shrimp with Spicy Hass Avocado Puree (avocadocentral.com)
- Tequila Glazed Fish Tacos with Fresh Avocado Salsa (avocadocentral.com)