Tuesday Tangents

With a beach trip quickly slowly approaching, I’ve got serious vacay brain. All I can think about is sundresses, wedges, beach hair, neon nails, sleep and fabulous food.



Is there anything more beach-like than ceviche?

Mexican Ceviche

Recipe via foodnetwork


  • 1 lb halibut fillets (or use a mixture of fish and shrimp) OR 1 lb sea bass fillets (or use a mixture of fish and shrimp) OR 1 lb red snapper fillet (or use a mixture of fish and shrimp)
  • 5 -6 limes (Enough Juice to cover fish)
  • 1 cup diced fresh tomato
  • 1 green pepper, sweet, chopped
  • 4 tablespoons chopped parsley or 4 tablespoons chopped cilantro
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon oregano
  • 2 jalapeno peppers, chopped (or more to suit your taste)
  • 2 tablespoons white vinegar
  • 1 medium onion, finely chopped
  • 2 tablespoons fresh cilantro, chopped
  • 1 dash Tabasco sauce
  • lettuce leaf (to line serving bowls)
  • avocado (optional)
  • black olives, sliced (for garnish) (optional)


  1. Dice the fish (approximately 1/2-inch dice if using shrimp use cleaned shrimp).
  2. Marinate fish in the lime juice in the fridge overnight (this step cooks the fish).
  3. Stir often.
  4. Pour off most of the lime juice (just leave it moist).
  5. Add remaining ingredients except lettuce, avocado and olive. Do this preferably a few hours before serving & refrigerate.
  6. Toss well and arrange in individual serving bowls that are lined with the lettuce leaves.
  7. If you wish garnish with sliced avocado and sliced black olives.


I seriously cannot wait to build a sandcastle at the beach. True story. Kid at heart…


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