Pete and Barb are taking a break from their own recipes for a few weeks. Instead, they're tailgating with Matt Jones, regional governor of the Slow Food Rocky Mountain region, and the creator of some of our December recipes. "Come rain or shine, Matt is always out there setting up a tent, a small wood grill, two propane burners and, of course, a bar at the Denver Bronco games," says Barb. "We had fish soup, ceviche and fish tacos, and for dessert, Matt took oranges that he'd peeled, sliced and flambeed in Grand Marnier and served them over Sara Lee pound cake," Barb explains. Jones chooses his menu according to which team the Broncos are playing. When he put together this menu, the Broncos played the San Diego Chargers (ick), which was his inspiration for today's ceviche recipe.
Ceviche
1 pound fresh sole 1 pound mixed fish (Matt likes equal parts red snapper and octopus for their firmer textures and contrasting flavors) 10 limes 2 small tomatoes 2 medium white onions 4 jalapeños 1 bunch cilantro, about 1 1/2 cup finely chopped 1/2 cup finely diced green olives
Accompaniments
Tortilla chips pico de gallo Freshly sliced avocado or guacamole
Assembly
Cut the fish and octopus into 1/2-inch chunks. Juice the limes and add the juice to the fish. Dice the tomatoes, onions and jalapeños finely. Add the cilantro and olives. mix well and let 'cook' in the refrigerator for at least 6 hours. The ceviche can marinate overnight, but no longer than 24 hours. Serve with tortilla chips, pico de gallo and avocado slices.
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