Tuesday, October 14, 2014

{peruvian ceviche}

Over the weekend, we headed over to the westside to have dinner at our friend's amazing restaurant, Fundamental LA.  Every single dish we had was amazing, but one I was particularly obsessed with was a flavorful crudo.  During the following Sunday spent lounging on our deck, we decided to try to recreate a similar dish using this recipe for peruvian ceviche.   Using that recipe as a base we added in pomegranate seeds, thinly sliced radishes, and persimmons  Do not skip the pomegranate seeds and persimmon in this as they add a delicious crunch and tartness- I especially love their flavor mixed with the spicy jalapeño slices and citrus-y marinade.  This dish may look complicated, but besides the chopping up of all the ingredients, the labor involved in putting the dish together is minimal and takes only 5 minutes.    Serve it alongside sea salt and vinegar potato chips for a perfect refreshing lunch dish!

 {check out this simple video for the secret to harvesting pomegranate seeds}

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