Cincinnati Ceviche

Saturday 3 September

We had not been able to try the Peruvian ceviche back at the Nasca Café in Munich, so we decided to make our own in sun-baked Cincinnati, where the temperature climbed to around 100º F. on this Labor Day weekend. 

The materials were mainly gathered from Findlay Market and our own garden and fridge.  From the first, yellow and red tomatoes, bursting with summer flavor (or just bursting), plus red onion and scallion, and a half pound of bay scallops from Luken's, which got put under lime juice to cook themselves for a few hours in the fridge.  The garden gave us the second seeding of fresh cilantro, our favorite opportunistic weed.  Finally, the fridge  provided one of Holt's preserved lemons to be chopped small, and most of a bag of frozen shrimp, which we cooked quickly in a court bouillion of their own shells, parsley, and scallion tops before chopping them up and mixing them in too.  It tasted piquant, cool, fresh, and a bit raw, which is just what you want.