©Victor Rodriguez

One of the greatest pleasures that we have in life is to eat. Who doesn’t like to eat? There’s also another special group within this category, and that belongs to those who like to cook. I consider myself to be a part of both groups and even aside from trying new food, I enjoy to try different foods with various cultural backgrounds. Speaking of cooking, this is one of the many favorite things we like to do with my wife.

To name my favorite food is tough since I have so many, but there’s one meal that I love since I was little and has since changed my life. Ladies and gentlemen, I present to you the delicatessen of a good Ceviche.

My beginnings with Ceviche starts many moons ago, and maybe I recall at the age of 5 having my first plate of ceviche made in the District 7 of Guatemala City. It was a small spot on the side of the road where there were few tables but made up in flavor. To go for a bowl of ceviche with my grandpa after going to his textile factory was the best reward. Of course, time passed, and my taste for that small dish only grew trying new versions: of fish, shrimp, black clams, mixed and some more exotic versions. Ceviche is a plate that requires time. In its preparation, each ingredient should be fresh and suitable which is fundamental. For that same reason, the price of this plate is not cheap. Especially when a small plate is not enough. What can you do when you can’t go to your favorite seafood place each weekend for a good ceviche? That is where I count with my loving mother’s complicity. In order keep us happy and to make sure we ate when we were little, she learned new recipes and perfected them each time she made them.

I had the blessing of having a very spoiling mom, at many times she would ask me what I wanted to eat for lunch and my inevitable response was: ceviche. It wasn’t just about enjoying it together but also the fact that we got to make it together. Sometimes the fish would somehow make it home through artisanal sellers that would go to each house within the capital to sell their products and merchandise. Other times we would make our way to the great central marketplace in the Capital of Guatemala where I would very much enjoy watching how my mother chose the pieces of fish. It was exciting to see different kinds of fish brought from the Guatemala coast. Some would still move, and I loved watching the crabs slowly climbing their way out. Also, selecting the perfect vegetables was imperative. This would give that special and unique touch while mixing it with the seafood. I remember very well the yellow onions, the purple ones, the red tomatoes, the cilantro, the mint, the juicy lemons that we would carefully select from the baskets full of color and sacrifice of each seller. There was also ingredients like a special seasoning called Soya, cayenne pepper, pepper, salt, vegetable stock and even the right kind of crackers.

Now that I describe this from San Rafael, Ca, the scene has changed a bit. Instead of the central marketplace downtown, we got to our favorite store, Whole Foods. Now, I’m in charge and Tanya assists. We try to remain loyal to my mom’s original recipe with the exception that now we add avocado. It’s mainly because of the influence of our Yucatan friends that avocados can never be missing from our household.

Time passes while the seafood cooks in lime and the flavors and colors blend. It’s difficult to be patient and sometimes I use the excuse to see if it’s ready by giving it a little taste or two (chef only privileges). It suffices to say that we love ceviche, not just because of the flavor but because of the beautiful memories; it brings me being at my mom’s side.

I end with this, I enjoyed the preparation and taking the photos of this ceviche, and I hope with these lines I have awakened a craving for a good ceviche.

Tells us if you’re going to try it out! If you have a recipe, share in the comments below. We always love to tweak things here in there!

PS: Love you, mom.

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