Ceviche

In the last issue I explained that the computer gods ate one of my newsletters, and asked if any of you happened to save it. I fully expected no response. Boy was I wrong. I wasn't sure anybody even read the stupid thing much less saved it but I have been inundated with copies. Thank you very much. You're wonderful! Anytime any of you make it down to Cabo just introduce yourself to my son or me and we'll pop for a round of great Margaritas--unless of course I'm off on a book tour or selling my autographed Bobble-head Dolls or something

After all these years of viciously attacking all those self proclaimed 'Celebrity Chefs" as self aggrandizing idiots who don't care about anything but their fame and the sale of their next cook book, an embarrassing situation may be headed my way. There are 2 new cook books coming out that will be including some of my recipes, and this fall a new Glossy high-tone tourist Mag will be doing a cover article on one of my Cabo Restaurants (Felix'). In addition, the prestigous food Magazine 'CHILE PEPPER', in their upcoming annual "SALSA' issue, will be doing a profile of a 'celebrity Chef--'THE SALSA KING'(me). They are also doing an article on the restaurant and including a handful of my recipes.....Sheeesh!, I might be turning in to one of those jerks I've been attacking for all these years. Hey, anybody want to buy a cook-book??.......or maybe a line of 'Felix' cookwear??....I'm thinkin' NIKE or ADIDAS might have an endorsement deal for me.

I'm gonna try really hard to keep all this from going to my head and maybe you can help me. Keep looking for any sign that I'm getting uppity or that I'm letting any of this go to my head. If you notice any changes in my style or attitude let me know by email-- addressed to 'THE SALSA KING' (his-royal-highness@salsaking.org). The proper salutation to use is 'SIRE' or'YOUR ROYAL HIGHNESS'. Of course I won't be answering your email personally--I'm going to be very busy shopping for a 'PORSCHE' and arranging a 'TV COOKING SHOW' and a 'BOOK TOUR'-- but not to worry, I'll have one of my lackeys or hangers-on get back to you.

Okay, let's make some Ceviche

(Pronounced say-VEE-chay)

Ceviche(fresh fish marinated in lime juice) is probably the most popular seafood dish in Mexico, at least among the Mexicans. It is eaten in every part of the country. Street vendors, taco stands, food carts, cantinas, fancy restaurants and hotels all have their own versions of this uniquely Mexican treat. At Felix' when a tourist brings in their catch for us to prepare, we always make some ceviche as an appetizer and they always love it and usually ask for the recipe. However when I put it on the menu -- nobody buys it. This leads me to believe that all you gringos area afraid to try anything new. Change your damn attitude!! Give it a try! Ceviche is a wonderful summertime dish -- as an appetizer or light lunch or as an afternoon snack. You can serve it as a dip with tortilla chips or on crackers as a party snack, stuffed into an avocado half on a bed of mixed greens(no arugula) as a salad, as a tostada or as a seafood cocktail, hell you could probably wrap it in rice and seaweed and call it 'Mexican Sushi.' Hey, it's really easy to make, the only equipment you need is a knife and a bowl.. hell, if you can squeeze a lime you can make ceviche that's as good as any in the world!!

PARTS LIST

FISH

any fresh white fish will do (at Felix' we generally use sea bass, but you can use whatever is available--scallops are wonderful and even octopus, shrimp, or calamari (squid) will work just fine). fresh lime juice...lemon juice will work too

SALSA MEXICANA

I don't have room here to give you a recipe (actually I do have room, but I'm the damn 'SALSA KING' and I don't feel like typing it out again. There's a great recipe for Salsa Mexicana on my web site (www.felixcabosanlucas.com) just click on 'recipes.' I think it's the very first one

CILANTRO

chopped

OKAY, LET'S ROCK 'N' ROLL

Cut your fresh raw fish into pieces (chopped really fine like hamburger is best for a dip--bigger pieces or thin mini-filets the size of a half dollar are best for a cocktail). Put the prepared fish in a bowl and cover with fresh lime juice - give it a stir, making sure that all the fish is in contact with the juice.

Put it in the fridge and go have a beer or call your mom or something, You will have ceviche in 15 minutes to an hour or so, depending on the size of the fish pieces. It's done when the fish has turned from translucent to opaque. If you use octopus or squid or shrimp it might take longer.

When it is all very white and cooked looking Pour off the extra juice and add some Salsa Mexicana-- how much is up to you (you want it to look pretty with the red and green of the salsa and the white of the fish) Garnish with some cilantro and serve.

Then sit back and wait for the oohs and aahs.

In the Puerto Vallarta area they chop the fish very fine indeed and then when its finished marinating they squeeze out the lime juice in paper towels and serve it very dry. I personally just pour off the extra lime juice and leave it moist. To make a ceviche cocktail, leave a little of the lime juice and put the fish in a cocktail glass with some of your favorite shrimp cocktail sauce (might be a topic for a future newsletter). Garnish with a sprig of cilantro and a lime wedge. I guarantee that everyone will be suitably impressed and think you're a culinary genius, just don't tell them how easy it was, but do let me know how it turns out.