Malakopf Ceviche

Many of you may recall fondly the killer ceviche that Tonio brought to the Malakopf potluck for our last night in Texas. I, for one, was a member of that shifty-eyed crowd of sharks hovering jealously over the frosty bowl of flavorful fish most of the evening, corn chip poised ever-ready between my fingers. I immediately solicited Tonio for the recipe, which he provided me almost instantly. Thank you Tonio!

Ceviche (A party-size recipe via Diana Kennedy)

Marinate in a glass or ceramic bowl for 4-6 hours, turning occasionally if you remember:

• 1 lb scallops
• 1 lb shelled deveined shrimp
• 1 lb skinned deboned redfish, cubed
• Or any mix of fish and/or shellfish you fancy
• 1 pint fresh lime juice – freshly squeezed at Central Market is too easy to pass up

Add:

• kosher salt
• fresh black pepper
• ¾ cup olive oil
• dried greek oregano
• 12 deveined and deseeded jalapenos or serranos, thinly sliced, salmonella be damned…the lime juice should kill it…
• 1 red onion, finely diced
• 2 avocados, cubed
• 6 tomatoes, cubed
• bunch cilantro, chopped

Wednesday Night Steak Nite at Waring General Store

For those of you in the Hill Country area, I highly recommend you stop by Waring some slow Wednesday night. The food may not be the best in the region, but the atmosphere certainly merits the trip. Good music, buckets of beer, and cowboys abound in this funky old gas station and general store. Make the short trip out there, you won't be disappointed and the fellas that run the place will make you feel right at home.