The Latin Ladies Like it Hot
April 14, 2006
Ok, it wasn't exactly dinner, it was lunch. A long lunch that seamlessly became siesta ;-) David, I wish you could have joined us down there in Mexico for the aforementioned lunch and a bit of cooking school because both the latin and mayan women's eyes lit up when they tasted the Ceviche de Langosta con Salsa de Piña. It set my palate alight and the Argentinian white provided a delicious relief.
This is another one of those dishes that requires some advanced planning and preparation. If she's Spanish, Portuguese or native to the Latin Americas, she'll know you went to lengths and that's a fine start at getting to lengths.
My Spanish has improved greatly from that trip.
Lobster Ceviche with Pineapple Lime Salsa
2 pounds shelled spiny lobster tail cut into small pieces
1 cup lime juice
1 cup orange juice
1/4 cup mango puree
1/4 cup passion fruit puree (key word, passion)
1 red onion diced
1/2 cup chopped cilantro leaves
2 serrano chiles deseeded, diced
1 habanero chile deseeded, diced (don't touch your genitals)
1 clove garlic smashed
Pinch of salt to taste
In a large bowl, combine the indredients and let marinate for at least 4 hours or overnight, covered, in the refrigerator.
Pineapple Lime Salsa
1 fresh pineapple, diced
6 limes, sectioned
1/4 cup fresh basil, shredded
2 habanero chiles, diced
Pinch of salt
Make this 30 minutes prior to lunch. I prefer the sweet, hot and salty flavors to be fresh and distinct.
Cut an avocado in half and rub with lime juice. Mound the ceviche in the avocado half and rim the plate with Pineapple Salsa. Get your squeeze bottle out and finish the plate with a couple of drops of basil olive oil. Hold your wine glass in your right hand and in your deepest voice say "Me llamo es Julio Martinez Vargas". You're a shoe-in.