Once a week, I take a walk--interrupted by a lovely ride on the free Harbor Connector water taxi--over to Whole Foods to get fresh fish, with the intention of making some form of ceviche, tiradito, or lomi. I usually go with the salmon because it always looks good, and I can’t help but love how buttery and comforting it is to tuck into and how its richness plays against the sharp acidity of the citrus, the crunch of the onions, and the heat of the serrano peppers.
More to come on this one soon, and more fresh fish dishes to come soon now that we’re in Daylight Savings Time.
















