Mr. Hubby is not what I call a crazed out foodie. I feel for him. It must be hard for him to be living with someone who is always amped up about food and has an opinion about everything she eats.
And so though Mr. Hubby does appreciate good food, you'll never hear him swooning, drooling, cussing or fussing over a dish (unlike someone else we know). However, just the words ceviche & sashimi let loose in a conversation brings a twinkle to Mr. Hubby's eyes.
Ceviche (pronounced sa-vee-chay) involves the process of chemically cooking fish in an acidic base such as lime lemon or other citric juices has been around a long time and one variation of this dish or the other is easily found is most Latin countries.
It also happens to be a staple in our kitchen and is happily devoured by grown-ups and kids alike especially in warm weather but come to think of it, I make this quite often in the winter too.
When you go down the ingredient list with fresh salmon fillet, ripe cocktail tomatoes, ripe avocado, limes, fresh cilantro leaves, good quality olive oil, bell pepper & Serrano chiles, is it any wonder why?!