|It all started out well -- with the fish 'cooking' away in lime and grapefruit juice, I cut up the rest of the ingredients. Lovely avocado, very expensive organic mango (all I could find ripe).|
|A little pico de gallo -- tomato, cilantro, red onion.|
I used to have a wonderful ceviche recipe, given to me by a chef in the Napa Valley eons ago when I was trying to publish a Napa Valley cookbook. It was wonderful -- and I don't know why I don't still have it. I do remember tossing all those wonderful recipes at one point, prior to a move. But I sure should have hung on to some of them.
I'll keep trying. Eventually. In the meantime, I should probably spend a little time contemplating the futility and suffering involved with the word 'craving'.