I’m a terrible, horrible blogger.
I don’t call, I don’t write and I hardly ever cook at home – just ask Citibank, they’ll tell you all about my take-out and restaurant charges. I read magazines on airplanes instead of “books of literary merit” and if attending weddings could be considered a significant creative achievement, I’d be a MacArthur Fellow. (How I’m going to pay my next credit card bill is really going to be a significant creative achievement.)
Since May 2007, I’ve survived the following:
4 weddings & receptions
2 rehearsal dinners
2 bachelorette parties
2 post-wedding brunches
1 pre-wedding BBQ
1 bridal shower
1 couples shower
I still have to go to:
3 more weddings
2 more rehearsal dinners
1 engagement party
As they say, ‘tis the season. In honor of the season, (and some hard-fought, freshly-caught yellowtail tuna), I present you with an insanely easy to make modified tuna ceviche. My married friend Cayley served a similar version of this recipe to us bridesmaids during a “crafting weekend” prior to her July 2006 wedding – a weekend that later came to be known as “Bridesmaid Sweatshop.” While the photo may not do it justice, hopefully reading the ingredients list will inspire my last, faithful reader to give it a spin.
Bridesmaid Sweatshop Tuna Ceviche
approx. ¾ lb sushi-grade tuna, cut in bite-sized chunks
½ cup chopped cilantro
½ cup light coconut milk
½ diced jalapeno pepper, seeds and membrane removed
¼ of a red onion, diced
1 small ripe avocado, diced
1 thumb-length piece of ginger, peeled and grated
zest from one lime
juice from 1-1 ½ limes
1 tbsp soy sauce
1 tbsp toasted sesame oil
1 tbsp toasted sesame seeds
Combine all ingredients in bowl and then refrigerate for no less than 30 minutes. Serve with endive spears as an appetizer, or on top of mixed greens for a salad.
Makes 4 appetizer portions, or 2 main courses.
I don’t call, I don’t write and I hardly ever cook at home – just ask Citibank, they’ll tell you all about my take-out and restaurant charges. I read magazines on airplanes instead of “books of literary merit” and if attending weddings could be considered a significant creative achievement, I’d be a MacArthur Fellow. (How I’m going to pay my next credit card bill is really going to be a significant creative achievement.)
Since May 2007, I’ve survived the following:
4 weddings & receptions
2 rehearsal dinners
2 bachelorette parties
2 post-wedding brunches
1 pre-wedding BBQ
1 bridal shower
1 couples shower
I still have to go to:
3 more weddings
2 more rehearsal dinners
1 engagement party
As they say, ‘tis the season. In honor of the season, (and some hard-fought, freshly-caught yellowtail tuna), I present you with an insanely easy to make modified tuna ceviche. My married friend Cayley served a similar version of this recipe to us bridesmaids during a “crafting weekend” prior to her July 2006 wedding – a weekend that later came to be known as “Bridesmaid Sweatshop.” While the photo may not do it justice, hopefully reading the ingredients list will inspire my last, faithful reader to give it a spin.
Bridesmaid Sweatshop Tuna Ceviche
approx. ¾ lb sushi-grade tuna, cut in bite-sized chunks
½ cup chopped cilantro
½ cup light coconut milk
½ diced jalapeno pepper, seeds and membrane removed
¼ of a red onion, diced
1 small ripe avocado, diced
1 thumb-length piece of ginger, peeled and grated
zest from one lime
juice from 1-1 ½ limes
1 tbsp soy sauce
1 tbsp toasted sesame oil
1 tbsp toasted sesame seeds
Combine all ingredients in bowl and then refrigerate for no less than 30 minutes. Serve with endive spears as an appetizer, or on top of mixed greens for a salad.
Makes 4 appetizer portions, or 2 main courses.
3 comments:
That is some social calender you have - gosh, I'm getting tired just reading through it! :) And you know, you're not a terrible blogger, you've just got other things going on. I also happen to think it's great that you great magazines instead of books on planes - we all need a mental break now and then. I was reading US Weekly during my last conference and people were giving me all sorts of funny looks, but I don't care. I wanted some non-thinking brain drugs! US Weekly fit the bill, lol.
Ari (Baking and Books)
You're too sweet! Thanks, Ari!
Oh my goodness! I adore ceviche and can practically taste this. This bruschetta is a fantastic way to highlight both avocados and the amazing flavors of chimichurri. I’d love for you to share this recipe (and any of your other favorite avocado recipes) in the avocado link-up/giveaway that I’m hosting with Kristen of Dine & Dish right now. http://bit.ly/NKF4rk
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