Dear Hubby and I don't vacation much. I think because we just don't like spending the money! During our eight years of marriage, we have been on 2 "big" vacations - one was our 5th anniversary where we went on a week long fly-fishing adventure in Montana. We stayed at this cute cabin B&B right on the river, and spent our days fishing, hiking, and exploring. I'm happy to say that to my surprise I out-fished Dear Hubby on that trip. You can check out one of my bigger catches (rainbow trout) here.
And the second big trip was after Babycakes' first birthday; We celebrated surviving our first year of parenthood, and left our little monkey with my parents for 5 days to spend time at the beach together...with some other monkeys.
Looking back now, I don't actually have that many pictures of ME - as I was at a point in my life where I was super uncomfortable with my weight and appearance, as discussed in this blogpost. Here's the only one I could find: perfectly cropped above the waist to cut out all stomach, thighs, and butt bulges:
One of my favorite memories from the trip was sitting on this little patio overlooking the ocean, eating ceviche, drinking a beer, and talking about how much life had changed over the past year.
Which brings me to today's recipe: Ceviche!!
Until further research I had no idea that ceviche isn't actually cooked! The acidic properties of the lime (or lemon) juice, "cook" the fish. Who knew?!?!? Now that I know how EASY this recipe is, how customizable with various spices and add-ins, etc... I will be making this regularly because Dear Hubby and I love it so much! Muy Delicioso!!!!
I was *almost* brought back to the beaches of Costa Rica with this homemade ceviche...you know, minus the fussy whiny toddler running around trying to hit the dog and screaming. :p
- Do you vacation regularly?
- What has been your favorite destination?
Lime & Avocado Ceviche
Lime & Avocado Ceviche
- Thaw & Dice White fish.
- Marinate the fish in 1 cup of lime juice (I used the juice of 4 limes PLUS 1/2 cup of Key Lime Juice) -- for 4 hours (or more, up to 24 hrs) in the fridge.
- After 4 hours, drain/pour out the lime juice, leaving just the fish. The fish should no longer be translucent, but completely white, as the acidic lime juice has "cooked" it in the marinating process.
- Mix in the salsa, orange juice, olive oil, salt, pepper, and avocado.
- OPTIONAL (mix in 1/4 cup diced red onion) -- I always leave onions out as Dear Hubby hates them.
- Mix in the diced avocado.
- Serve with tortilla chips, pita chips, or just spoon it right in :)
Yields 4 Servings