Tuesday, November 11, 2008

Spanish Mackerel Ceviche

Spanish Mackerel (Kate's Fish), cilantro, lime juice, habanero, green pepper, shallot (Snake Hill Farm), hot sauce, tostada. The picture doesn't do it justice.



4 comments:

Anonymous said...

your next post should be in the form of a heiku

The CFT said...

That sounds like a plan
Maybe I will go for it
We shall see shortly

Debra said...

I love mackerel, and this ceviche must have been intense and tasty. Thanks so much for your blog, which I enjoy reading, and I love to see so many quality local food producers and suppliers credited as the source for your fine raw materials!

The CFT said...

Thanks Debra, that's very nice of you to say. It was tasty--not fishy--which is a nice change from some of the whitefish-style ceviches that seem more common. Hope you keep enjoying.