Lupini bean ceviche (ceviche de chochos or cecvichochochos ). It’s a thing. Really. When you think of ceviche, you probably envision raw fish cured with some type of citrus — lemon, lime and/or orange juice — spiced with (ají) chile peppers and cilantro. Ceviche de chochos is a vegan, plant-based ceviche made with chocho beans, … Continue Reading
Who loves squid? Whenever I see ‘dirty’ squid (i.e., squid that hasn’t been cleaned and still has its outer, gray-purplish skin) at the fish market, I instantly know what I’m having for dinner that night. Unfortunately, dirty squid is hard to come by. These days, most squid comes cleaned (sigh). Yes, it’s convenient, but cleaned … Continue Reading
So I had made a batch of preserved lemons a few months back and ever since have been contemplating what to do with them? Any suggestions?? You would think if one was going to go through all the trouble of preserving lemons, they would have a plan in mind for them. Alas, I did not. … Continue Reading
Somewhere along the way I discovered yuzu and yuzu kosho. Yuzu, an ever-fragrant and utterly aromatic, unique Japanese citrus that looks a bit like a lemon (or a lime, when unripe) with large seeds, yet has a taste all its own. Yuzu kosho, a spicy condiment made from yuzu zest. Traditionally, yuzu kosho is made … Continue Reading
Within the past few days, I’ve cleaned out my local grocer of their supply of blood oranges. I can’t get enough of them. Wasn’t planning on doing anything in particular with them, save for enjoying them. Not everything needs to be blogged about, right? Well, that was a short-lived notion. When I sliced open the … Continue Reading
