Last recipe we did ceviche in lime juice. This time we tried lemon. How do you like dem apples?
While living in Lima, Peru, Amanda & I fell in love with the country’s classic seafood dish, ceviche. This recipe comes from the world-famous Peruvian restaurateur and chef, Martin Morales, and his colorful cookbook: Andina.
This recipe comes from my favorite restaurant in Napa, Mustards Grill. It’s become a tradition to eat lunch at Mustards at least once with the family when out visiting over Christmas and this time I bought their cookbook as a present to myself after another great meal. Give them a visit the next time you’re in California wine country!
Making the stock for this dish was way more fun than I had expected (relaxing, too). I just tossed some of my favorite vegetables and herbs together in a pot and stepped away, letting the boiling water extract all the wonderful flavors as I prepared the other ingredients. It was a nice change of pace from flying around the kitchen trying to cook 10 things at once!
Here’s a recipe to try after your next payday. Why? Because crab is expensive! But don’t worry, these crab cakes should last you a few meals. With them being so rich, it’s tough to eat more than one or two in a sitting.