Discussion about this post

User's avatar
Richard E McCormack's avatar

Julia - Your post triggered memories of a Christmas time trip to northern CR in 1988 with a friend. It was quite an adventure and you are “dead on balls accurate” (as my cousin Vinny’s fiancé would say) about the people, food and ambience! I need to go back. I’m going to make your recipe today with fresh Louisiana shrimp. Once I “get it in my belly,” I’ll let you know if I did your recipe justice. I love your column! Au revoir, mon ami!

Richard E McCormack

Expand full comment
Kate Walker's avatar

I adore both ceviche and the Mexican version, aguachile, whose origins (maybe apocryphal?) stem from sailors using chilli and seawater to cure their fish. It tends to be spicier than ceviche, and I love it: https://www.theyucatantimes.com/2021/09/all-you-need-to-know-about-aguachile

Expand full comment
10 more comments...

No posts