Veggie Challenge #2: Avocados

Okay, let's not kid ourselves.  I didn't actually want or need to learn to cook with avocados.  I really just wanted an excuse to try my hand at ceviche because it was entirely too hot to think about turning on the stove or the oven.  So, reverse engineer that and BAM! you get my entry for avocados (or tomatoes, red onions, and cilantro for that matter - take your pick).  

There are a few tools in my kitchen that I absolutely love using and find an excuse to do so frequently.  Just ask boy.  If I can squeeze citrus on it using my juicer or zest it using my microplane chances are I will really enjoy cooking it.  That being the case and the fact that "lime" is a food group in our house (yum), ceviche is something I have wanted to try making since the very first time I tried it.  We are pretty spoiled living where we do with unbelievably fresh seafood right at our fingertips, so for you flat-landers at home (or anyone for that matter) I extend this offer: come visit me and I will make you ceviche with the best seafood around.

When trying to decide what seafood I was going to use, I wanted to go with something I hadn't had myself at restaurants to avoid comparisons if mine sucked.  Enter: scallops.  


As much as I would like to tell you that ceviche is very difficult and try to make myself sound amazing for doing it successfully, the fact is that it couldn't be easier.  


Step 1. Buy seafood and limes.
Step 2. Smother said seafood in said lime juice and let sit in fridge for 2 hours.
Step 3. Mix seafood with favorite "guacamole vegetables" and enjoy!


I highly recommend trying it.  Especially as a no-cook summer meal for those "too-hot-to-even-think-about-cooking" evenings.

Enjoy!


P.S. More exciting things to come next week, I promise!