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« Roast fillet of beef with coriander & cashew pesto and caramelised potatoes | Main | Caramelised fennel salad & celeriac purée amuse-bouche »

Jan 04, 2005

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cucina testa rossa

i love ceviche, also having experienced it for the first time in mexico. my dad would arrive from his daily fishing expedition with a cooler full of fish and the inevitable story of the "big one that got away". the resort would take his fish and make fresh ceviche for appetizers (they made it just they way you did plus the occasional papaya) and dinner for everyone. it doesn't get much better than that!

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