First Walleye Ceviche. The marinade was made with lime, red wine vinegar, cilantro, onions, red peppers, hot chili peppers, sea salt.
The vegetarian version used the identical marinade on fresh morzarella. (The fish after nearly an hour of "cooking" was perfect. The cheese, well, it works if you are vegetarian.)
The main course was this awesome Pebre and Tofu dish with stuffed bell peppers served on hydroponic boston lettuce. Simmered for about 30 minutes and served with Pebre (cold).
The wine selection included whites from New Zealand (Oyster and Monkey Bay) and this really lovely, smooth Apothic Red from California that Sylvie brought.
Lemon meringue pie - by our pal Jan - topped it all off just so.
Meal was fantastic. The Ceviche was amazing. Fish was done to a "T". The Apothic Red is a yummy wine. Well done ladies.
ReplyDeleteYour pal Jan
The second amazing aspect of our Chilean supper last night is that my fridge smells like pebre because there are leftovers. Even more delicious. The leftovers include quinoa, which I prepared for my breakfast. Delicious and nutritious. Can it get any better! Thank you, my lovely Inga. It was a very inspired -- and inspirational -- meal.
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