Bold, Brave, Fearless - I made Ceviche!

Fact is, when I first moved to Florida from Kentucky I had eaten many dishes that represent "road-kill" to most... Squirrel, Rabbit, Venison, Frog, etc... However, I remained squeamish about certain sea foods. Basically, if it was battered and deep fried, I was good -- unless it had tentacles, legs, or eyes! Well, life changed for me on a trip to the Dominican Republic in 1989 when I had Ceviche overlooking rio Chavon in the city of La Romana. Until then, friends tried to get me to eat sushi, calamari, clams, oysters, -- you name it... as my son Brandon would say "it's Yuckkieee". It all changed that night. The combination of sour, salty, hot, bitter --I devoured the dish like a kid discovering chocolate for the first time - tentacles and all!

Over the last 18 years, I got sand between my toes and saltwater in my veins... now an adopted Florida boy. Not too much I won't eat. I've had raw conch beaten and diced on the Pier in the Bahamas, eaten octopus cooked over burning logs in St. Lucia... caught by a couple native kids swimming over the coastal reef where I was snorkeling. The chase was exciting, the smokey charred flesh of fresh octopus was stunning, primitive.

I've learned not to ask who makes the best Ceviche. Each Caribbean, Central and South American friend I know claims their country has the BEST Ceviche... usually a mix of sea foods cold "cooked" with acidic lime and lemon juices. I've had the dish just about every place I could order it. With few exceptions (Puerto Rico - it was too sweet), I've loved every acidic bite. For the past couple years now, I've traveled frequently to the Dominican Republic for work. I became a regular patron of a restaurant in Zona Colonial, close to Christopher Columbus' house. When the waitress spots me in the crowd, she puts in an order for Ceviche. Really, it's true!

Sadly, It's been a while since I've been back to get my Ceviche fix.... I now know what's meant when someone says the are "jonesing" for something... fact is, I couldn't take it any longer.

I did it... I became bold, brave, fearless... I made Ceviche, and it was GREAT!!!! Why did I wait so long???? It's the next morning and I'm still alive, have no bad gastronomical feelings, and made no late night run to the emergency room.

I'll be making this dish time and time again. I wish I could give the recipes measurements here, can't do it... Just seemed wrong at the time to measure accurately when I was living so dangerously!

Here's what I included --

Talapia, Raw Shrimp, Scallops
Lemon Juice, Fresh Lime Juice
Cilantro chopped
Diced Garlic
Red Bell Pepper
Habanero Pepper (red)
Salt, Pepper

Red Onion

Garnish with lime wedge, cilanto leaf