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They asked for a V.V.V.I.P menu so my team delivered. Remember we are not a restaurant. We have to adapt restaurant style plating to a banqueting system to deliver our numbers.

Here is an old recipe of mine for a Costa Rican Style Fish Ceviche...


1 pound of the freshest local fish you can find. In California you have some awesome halibut, flounder, black cod, and reef bass like sandbass, rockfish.


8 MEXICAN limes (or key lime is there other name) the limes is really important. Lemons do not have enough acid and you want to stay away from sweet limes like Meyers and Caribbean limes. Look for key limes for the best tarty punch

Half a regular sized red onion sliced as thinly as you can.

Half of a sweet red pepper also sliced thinly.

1 stalk of celery sliced super thin.

Good sea salt and fresh cracked black pepper (use your pepper mill)

Half a bunch of cilantro washed and hand picked leaves. I never chop it. I think the leaves taste better whole and burst in your mouth rather than making the whole dish taste like cilantro.


Squeeze the lemon juice only when you are ready to make the dish. It makes a huge difference.

Put chopped up fish in a bowl and put the fresh lime juice on the fish. It should just barely cover all the fish. There shouldn’t be any lime juice clearing the top of the fish level. Put these two ingredients in the fridge while you cut the veggies.

About 20 minutes later when you are ready to add the aromatic veggies take the fish/lime mix out of the fridge and check that the fish has turned mostly white. You should still see a little bit of “raw” fish on the bottom chucnks and that is what you want. You don’t want to overcook it with the lime. Now is when you toss in your chopped veggies and cilantro. Depending on the fish and personal taste I will sometimes put 1 or 2 ounces of either soda water or ginger ale. Salt and pepper to taste and back in the fridge for about 10 or 15 minutes….

Serve with hot sauce and some food tool to get it into your mouth like chips, crackers, toasteses….


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