You’ll never guess what I’m doing. Well, maybe you could get
part of it right…I’m involved in some sort of kitchen adventure. That’s a safe assumption. However, I’m not
baking gluten-free delicacies, concocting a weird brew of soup, or tossing an
offbeat salad (all safe guesses).
Rather, I’m right smack dab in the middle of creating
Mexican ceviche, pronounced
seh-BEE-tcheh if you want to be authentically Spanish, or you can use the
Americanized pronunciation, sev-ee-chay, which honestly slides out of my mouth
better. The Spanish articulation gets a little thick at the end, breathy and
provocative, or else I feeling like I’m trying to blow out a candle but can’t
quite get the air out through my teeth.
Making ceviche involves marinating raw fish in juice
extracted from fresh limes. The flesh
breaks down until it flakes, resembling poached fish. I supposed you could say it is “cooked,”
although via acid rather than heat. Trustworthy online sources assure me if you
use pre-frozen fish (which mine is), there’s no danger of ingesting tag-along
parasites. I find this comforting.
When the fish is “done,” I’ll add salsa-like
ingredients – onion, tomatoes, cilantro, avocado, jalepenos – and serve the
result on garbanzo chips, our next-best option for (currently outlawed) corn
chips. Caramba! Que delicioso!
The fish du jour (oops, I mean fish del dia, out of respect for Mexico) is local bluegill and
perch. The filets I’m using are from
fish caught in our lake on the 14th and 15th of
July. Who knows if parasites frequent
our summer waters and take residence in our fish, but no te preocupes – or to be colloquial in Australian-gone-American
vernacular, no worries mate. It’s been
frozen.
Ah, the intrigue of fate.
What respectable fish would think he might end up swimming in lime juice
rather than sizzling crispy-brown in the frying pan?
Destiny. It is what
it is.








