Making Ceviche on a few Glasses of French Bordeaux...

So...I have been contemplating this blog spot for some time now and finally got up the cahones(I dunno if that's how you spell it, my Spanish is comprised of three years worth in high school) to start an online forum for food fanatics and amateur at home chefs, such as myself. As the title suggests, this is simply my stress reliever. My aim here is to share the passion, intensity, and creative element that I find in cooking with others that are like me, as well as others that enjoy reaping the benefits of our experiments.
Feel free to leave tips, recipes, advice, criticisms and debate. I am open to learning and refining my skill set in the kitchen. I am also incredibly passionate about what I make and the commentary can get pretty heated in here. I therefore as that you give me you unbiased, candid output on any and all posts that I blog. Here's a quip on tonight course and where you might begin to think i'm a bit insane...
I have been known to try any and all exotic cuisine, sans insects. Maybe someday I will be incoherent enough or bribed with money in order to try, but not for now.
So, was feeling the urge for something raw. Sushi comes to mind, but that would include gauging rush hour traffic so that I can avoid it and lots of little pricey peices of raw fish that are coming from god knows where, hopefully not Louisiana. Instead of having to jump through all those obstacles, I opted to brainstorm for a dish I could create at home that was cheaper and close to, if not, raw and high in nutrional content.
It hit me like a ton of bricks. As much of a foodie as I am, I'm afraid to admit that I have never tried: Ceviche. So, I proceeded to the mecca of all foodies supermarkets...a place that rhymes with Flegmans and picked out a nice peice of Corvina fish. After speaking with the fishmonger (google that, its rare you can find one nowadays), I was informed that this was the best fish for ceviche.
Note: I talked about raw food earlier, but this food is in fact, cooked by the acids in the lime and lemon juices that are added.
Onto the recipe, more to follow on how this bad boy turns out...
Cheers!

http://simplyrecipes.com/recipes/ceviche/

P.S. I scaled this recipe down to half a pound and use a thai red pepper, seeds removed instead of serrano(I love the flavor) and added the cilantro in with the marinade to really infused the flavor. At some point, I would like to try this with shrimp since we all love shrimp, self included.
First things first, lets see if I can eat this and not end up with food posioning.

The crazy part: I also made my own garlic herb butter and olive oil, grilled whole shrimp with head on(better flavor), and sauteed fiddlehead ferns. You can find fiddlehead ferns in some grocer markets now. They seem to be in season for two weeks during the spring season. I will let you know how they turn out.

-Dita