- Popular Southern California Coast sharing fiesta
- George Sloan
- Use a two-quart or larger bowl
- 1 Pound of fresh fish: Tuna, Yellow tail is excellent. Your favorite other fish, shrimp, scallops or deep sea monster
- Cut into 1/2" cubes
- Manly, Boy-Food hot and flavorful options-
- 1 or more finely chopped Seranno peppers for heat and flavor
- 1 or more finely chopper Jalapeno peppers for heat and flavor
- 1 cup (225 ml) chopped Anaheim peppers or pasillas peppers
- 1 cup (225 ml) chopped Spanish or green onions
- 1 or more finely chopped garlic cloves
- 1 cup (225 ml) chopped ripe, juicy tomato that taste like a ripe and juicy tomato.
- 1 cup (225 ml) cleaned, fresh and chopped cilantro
- 9 limes more or less. What ever it takes!
- Bags of white corn Tortilla Chips
- Toss or fold, but mix gently and spread in glass dish to marinate.
- Cover this Breath of the West Coast with fresh squeezed lime juice.
- Most restaurants do not salt. The lime juice masks the salt.
- Cover and let marinate in the refrigerator twenty-four hours.
- Taste the next day after the lime has cooked the fish.
- Then add salt but sparingly.
- This Ambrosia of the California Coast goes well with fun people and
white wine. Also, a crisp dry Chablis wine is perfect; Concannon makes
a perfect Chablis for this occasion. Second, a Sauvignon Blanc.
Chardonnay is third on the list and good but the flavors are some what
wasted in the flavor clash. The dryer white wines impart warmer savory
flavors to the fiesta.
Use tortilla chips of white corn. One perfect tool is the Tostitos white
restaurant style corn chip. They do make sturdy Cheviche shovels.
Mexican Beer is an imperative if you must drink beer. Most Mexicans do.
Warning. Do not eat over the bowl. You can avoid a black eye or a wifely
tongue lashing (You Pig) for dripping tainted morsels back into the
The lime juice cooks the fish without heat but chemically, with the natural acids of the lime juice.