I first tried ceviche in Venezuela when I was 18 years old, and was fascinated with the concept that lime juice could cook the outside of the fish. Since then I’ve eaten it in many places, including Peru, where it is virtually the national dish. About 20 years ago, in the face of a widespread cholera epidemic, the Peruvian health minister warned the population against eating ceviche. the following day, he was relieved of his post, and the president was shown on TV eating ceviche… That’s how seriously they take ceviche in Peru.
I had a spectacular ceviche recently at Border Grill in Santa Monica, a long-time favorite restaurant. Fresh and delicious, with a variety of vegetables, and a not-too-citrusy dressing, it was beautifully balanced by avocado slices and a crunchy tostada shell. Just to day, I spotted a recipe for ceviche by Susan Feniger and Mary Sue Milliken, celebrity owners and chefs of Border Grill. It sure looks like what I ate in the restaurant.
Here’s the recipe: http://food52.com/blog/7573-all-about-ceviche
Here’s the website: http://www.bordergrill.com/bg_sm/bg_smwel.htm