Sunday, July 24, 2011
Ricardo Zarate's Ceviche
Ricardo Zarate's Ceviche
For the ceviche sauce:
- 1/3 cup pure honey
- 4 garlic cloves
- 1/4 red onion
- 4 sticks of clean celery
- 1/8 lb fresh seabass
- 1 cup lime juice
- ½ cup coconut milk
- 1 tbs Aji amarillo paste
For the ceviche:
- 1 lb fresh seabass, diced
- ½ red onion, sliced
- 1 tbs cilantro, sliced
- Red serrano chili (to taste)
- Salt and pepper (to taste)
Notes: Aji amarillo paste is a yellow Peruvian chili paste that you can find in different Latin markets. You can substitute the serrano chili for either jalapeño or habanero chilis to taste.
Saturday, July 9, 2011
Topanga_08july11
I love those mornings that somehow manage to slip in under the radar of most of LA.
Usually the forerunners of a new swell or the last vestiges of a dying one.
Those mornings when you find yourself commenting to yourself that "it really doesn't feel like a Friday". After becoming comfortable with a place, you sometimes lose a level of awareness and sensitivity; understanding how things work and what your place is more cerebrally. But then when you step outside of your bubble, and are promptly and sometimes severely beat down, you're quickly reminded of how alive and critical things can still be out there in that big blue world.
Friday, July 8, 2011
Thursday, July 7, 2011
Tuesday, July 5, 2011
Monday, July 4, 2011
Sunday, July 3, 2011
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