So, I always tell myself I am going to concentrate on taking photos and well, i usually forget outside of a couple quick grainy snaps...
Anyway, grouper diced and soaked in lime juice.. Shrimp covered in salt, cooked on the grill in the shell.. Removed the shell and diced. The ceviche itself was 2 garlic cloves diced, one half onion sliced thin, 1/2 lemon juice, 1 orange juice, 1 clementine juiced, 1.5 lime juiced.. 1 avocado diced, 8 baby heirloom cherry tomatoes quartered. cumin, salt, pepper, cilantro, one serano diced, a little horseradish, 7 radish match sticked and maybe a big spoon of sour cream... Then cliantro, added the grouper that had been in a zip lock soaking in only lime juice.. The grouper I think was maybe 1 or 1.5 limes worth of juice... i grilled them real quick just to get the juices flowing sort of speak.
Queso fundido with queso hebra, chorzo, and onions.. Queso hebra is a oaxacan string cheese.. if you have never had it, get it.
The entire ball unravels in one string and then, the large string can be broken into thousands of little strings.
Cooked the chorizo, cooked the onions, added them together in a gratin dish and covered with the cheese:
There is a video of the cheese pull somewhere.. 400 degree oven for like 15 minutes or so.. The green onons where for shrimp tacos but, i made too much as per usually.. shrimp tacos are for lunch tomorrow.
