Mimi's Ceviche!

The rain let up a bit and that gave more than a reason to celebrate and raise our glasses.  In our case, our glasses brimmed with ceviche while our ginger ales on the side sat on the rocks.

There are many different variations of on how to make ceviche that I decided to as my personal chef to describe this creation in her own words.  Here she is now... enjoy the read!

I'm more of an intuitive cook rather than a recipe cook.  I never follow a recipe exactly, but go by taste, smell, colors and textures as I compose a meal.  So this ceviche is made-up on the spot without measuring cups or spoons.  Sorry, I know this is probably frustrating for those who might want something more precise.

You can't really go wrong with ceviche (in my opinion) if you use the right kinds of fresh seafood and make sure it gets "cooked".  In this case, I mixed bay scallops, with chopped opah (moonfish) and squid, marinating it in lemon juice (I would have used limes but I didn't have any in the fridge).  The vegetable mixture consisted of parsley, cilantro, tri-color peppers finely diced, red onion, celery, salt, pepper, garlic, chilli pepper, olive oil and flax seed oil.  After "cooking" the seafood for a day, I drained most of the lemon juice, then added a touch of orange juice and the vegetable mixture.  The orange juice gave it a bit of sweetness while still maintaining the original flavor.