If you can’t escape from the windy game of tug of war between winter and spring here in Santa Fe to a Caribbean vacation, just make ceviche.

If I get the timing right I stop by my sister and brother-in-law’s restaurant Paper Dosa when the kitchen staff is on break eating, an always delicious, lunch. One day when I conveniently stopped by, Ruben, one of my favorite people, had made ceviche. It reminded me of how much I love this dish. It was silly of me to think it was only to be enjoyed by the ocean with the feel of salt on my skin while also sipping a Dos Equis. When I looked outside this morning at the windy day ahead I thought to myself “I wish I was on a beach in Mexico”. Then I thought about lunch, naturally, and said – today I’ll make Ruben’s ceviche. 

At lunch we all were teleported to a table under a shady palapa for at least a little while while we ate. The ceviche was so easy and simple to make. I topped off the ceviche with avocado, lime, tostada shells and Valentina Salsa Picante. And alongside the ceviche I served a side salad made with cabbage, carrots, radishes, cilantro and red onion marinated in a lime vinaigrette.

Here’s Ruben’s Ceviche recipe, give or take:

Get a pound of tilapia, cut in medium sized cubes, and marinate in salt and fresh lime juice (about 10 limes) for an hour. The fish will turn white and you’ll be able to see the grain of the fish. Then finely dice 5 tomatoes, 2 jalapenos, 1 white onion and 1/2 bunch of cilantro. When the fish is done marinating mix it all together. Enjoy with hot sauce and tostada chips! Oh and a cold light Mexican lager.