You are what you eat & drink

Posts tagged “seafood

Sunday Art Fare

Lobster dinner painting

Lobster dinner painting

Source: Linda Olsen Artworks


Wednesday Whine

Ugni blanc

The wine today is no longer in my rack…

I drank it on Saturday to celebrate the Argentine game against Iran in the FIFA World Cup…

Ugni Blanc Chardonnay 2013 from Viñas de Balbo, Mendoza, Argentina.

“This generic wine is obtained from the harmonic combination of Ugni Blanc and Chardonnay varieties which gives this wine a delicate yellow color with hints of green, a subtle and persistent aroma and a particular soft and fruity flavor. It goes well with white meats, soft cheese, fish and seafood.”Don Cano Wines

Although I drank it with weinerschnitzel, boiled minted potatoes and cauliflower with cheese sauce…

Good price, went down a treat, looking for more.

The Mendoza region in northwest Argentina produces many great wines. Here’s a good guide to northwest wines: Grape Travel

My rating: Definitely not plonk.


Mediterranean Baked White Beans

While I am not a vege, nor a vegan. I can appreciate a vege dish. Such was the case this morning on visiting a new blog for me, The Detox Diva. The current post, Mediterranean Baked White Beans, struck me as awesome.

Just look at this dish.

Photo credit, The Detox Diva

You can visit the link above for the step by step recipe.

For me, there is only one thing missing, I love white beans with seafood. A grilled fish or something like squid, mussels, prawns or lobster would make that perfect. Of course, there would have to be a suitable white wine, a Chardonnay, or Sauvignon Blanc, both excellent with seafood.

Mouth is watering at the mere thought, and I haven’t even had breakfast yet.

Seafood Dinner

Redneck style…

Saturday Satire


Ceviche is a traditional Peruvian dish. It has been referred to a Peruvian sushi because it is made with raw fish and seafood.

There are as many versions of ceviche as there are fish in the sea.


Traditional cerviche

Ceviche is any raw fish, cut into slices or cubes and marinated in lemon juice.

Additionally, chopped chilies (according to taste or tolerance) are added and the dish is served with a variety of veges; corn-on-the-cob, roast corn kernels, boiled sweet potato and sliced raw onions. Serve on a lettuce lined plate with parsley as a garnish.

From Tumbes in the north to Tacna in the south you can find ceviche served anywhere. Tourist spots like Cusco and Puno also get their fish fresh from Arequipa daily. So it is widespread through the country.

I might add that while I have said that ceviche is a traditional Peruvian dish, many types of ceviche are found throughout Latin America.

I have seen many articles and recipes posted on blogs (principally American) around the internet that mention the use of limes as well as lemons; even Wikipedia makes a reference to limes.

In close on 20 years traveling around and living in various parts of Peru I have NEVER seen nor heard of limes being used.

I find this quite erroneous. I can only assume this ignorance stems from the fact that Americans think any citrus fruit that is green is a lime. Here in South America, lemons are green, the yellow Mayer lemon with which Americans are mostly familiar is a rarity. I have found the same mistake is made when American blogs write about caipirinha (traditional drink from Brazil); limes are NOT used, green lemons are.

Some pictures of various ceviche dishes:

Some examples, as you can see there are many styles.

If you haven’t tried it, do so. The recipe is so easy, because there is no recipe.