It’s getting hotter in Topeka. i can hear air conditioners humming in other apartments downstairs.
Last weekend, Mark and I had a blast at Legends in Kansas City, Kansas. I loved sipping cocktails and beer on the rooftop bar at Dave & Busters. We also watched a fantastic display of fireworks over Hooters.
Mark left for California the next day.
I’ve been missing him ever since.
After Legends, we did sangria and conversation at one of our favorite bars in Lawrence, the Bourgeois Pig. Then I came down with a case of the late-night munchies. We stumbled on Fatso’s. This bar next to the Granada sold slices of Pyramid Pizza. Yum. Some folks were ticked-off with the price hike, from $2 to $2.50. I think it’s partly because of the rising price of cheese. Still, I was happy to sit on the curb and enjoy my pepperoni slice.
This weekend, I wanted something cool, but hearty. I savored the memories of eating tirista on our Mexican honeymoon. So I figured ceviche would hit the spot.
I whipped up this cold seafood dish based on recipes from the South Beach Diet, Simply Recipes and what’s available at the grocery store and inside my cupboards. Both called for red snapper. The only fresh fish available at the market was US Farmed Catfish. Some day, I’d like to try it again with the red snapper.
- catfish (or really any fresh fish you enjoy)
- frozen shrimp
- 1/2 can of diced tomatoes
- 1/2 onion, sliced up
- 1 1/2 cups of lemon juice (bottled)
- 2 cups of lime juice (bottled)
So, I thawed out the shrimp. Then I washed the catfish and sliced it up into strips. I added the fish, shrimp, tomatoes and onion to a Pyrex pan. I topped everything off with several dashes of salt and oregano. Then I poured the lime and lemon juice and stirred it up. I made sure the seafood was coated with the juices. According to both recipes, the citrus acid ends up cooking the fish. I covered the mix and left it overnight in my fridge.
Today for lunch, I topped the ceviche over hot rice, mushrooms and corn. I could really see the difference in the catfish. Overnight, it lost its raw translucent color and now looks cooked. Neato. Mostly yummy. I think chilly seafood tastes so satisfying on a hot day. I wish I added more spice to the ceviche — like chili powder. I also wanted to use less of the lime juice and more of the lemon. The tangy lime flavor almost overpowered the fish. I think I’m going to add cilantro to my next serving — to add a bright bite to the seafood.