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A Peruvian Classic // Ceviche

Peruvian ceviche


Nothing says Peru to me more, than ceviche. It is the quintessential party food for Peruvians. It gives me so much joy to be sharing this recipe with you guys today because it truly is one of my favorites. To me, ceviche is symbolic of family and great moments spent together– things that we will always treasure in life.

Recently, my parents, sister and boyfriend came to visit for Thanksgiving. We spent most of our time in the kitchen of course– cooking, eating, and laughing. There may have also been some dancing involved.

Peruvian ceviche is fish marinated in lime juice and fresh chiles. Since the fish essentially gets cured and cooked from the acid in the lime juice, it’s really important you use the freshest fish you can find. Ceviche can be served with boiled sweet potatoes, Peruvian corn, and lettuce. Today, we opted to use niblets of Peruvian corn that offer a toothsome contrast to the silky softness of the ceviche.


Peruvian ceviche

Peruvian ceviche

Peruvian ceviche


// Ceviche


This is my dad’s original recipe for ceviche, and while I may be biased, it’s the best I’ve ever tasted. It’s super simple to make with minimal ingredients but because of that, it is imperative you use only the freshest fish available. Choose your fish from a local monger you trust! We were lucky to have scored a super fresh one from Whole Foods Market for this recipe. 


Serves 6-8 as an appetizer


1 3/4 pounds fresh firm, white fish like walleye, snapper, seabass; skinned

2 garlic cloves, minced

S + P, to taste


// Cut fish into thin, bite-size pieces and place in a shallow bowl. Toss with garlic and s + p. Cover with plastic wrap so it sits on the surface of the fish and then place a bag of ice on top. Let this sit on the counter for about 30 minutes.


1 medium red onion

4-6 juicy limes

1 serrano chile, seeded and deveined, minced


Thinly slice the red onion and put in a small bowl with cold water. Let this sit for about 20-30 minutes; this helps soften the bite of the red onion.

Add the lime juice and serrano chile to the fish; toss gently. You want enough lime juice so that the fish is submerged. Let this sit for another 20-25 minutes or until the fish is opaque (which means it has been “cooked” from the acid of the lime juice). Taste for seasoning.

To serve, top with red onion slices and open up a cold one! This is the perfect appetizer to kickstart a small get-together!



Peruvian ceviche


// More Peruvian party appetizer foodstuffs


Choros a la chalaca — mussels with jalapeno and corn salsa

Fried wontons stuffed with shrimp and pork

Chicken drumsticks with spicy aji amarillo dipping sauce






Maple sheet cake, Miss Jones Baking Co. + a Bake-it-Better Challenge

Maple sheet cake


There is something about the late, cooler months that reignites my desire to spend afternoons baking. The measured and methodical approach oftentimes associated with baking can be therapeutic and encourages me to slow down and breathe– a very important thing to do as we near the craziness of the holidays. Sifting, whisking, frosting are all great fun but let’s be honest and say our favorite part about baking is licking the batter off the spatula.


As pleasurable and satisfying as it is to bake something from scratch, I often seek ways to streamline recipes not only to make them approachable but also to simplify my life. And that’s where Miss Jones Baking Co. comes in. I was thrilled to find their products and even more so knowing they are from my hometown, The Bay Area.


Miss Jones Baking Co. cake mix and frosting


Miss Jones Baking Co. cake mix and frosting are certified organic, non-GMO, plant-based, responsibly sourced, and contains no artificial colors or flavors. [yusss!!!]

Miss Jones Baking Co. is hosting a Bake-it-Better Challenge this holiday season and will donate $1 to the San Francisco-Marin Food Bank for each entry into the contest. Once you submit your entry, you are eligible for the Grand Prize of over $1,000! Plus, the more treats you showcase, the more chances you have to win. Check out their contest page for the whole scoop.


Maple sheet cake


This maple sheet cake is a little slice of heaven and ridiculously easy to throw together. To the vanilla cake mix, I added cinnamon, nutmeg, and ginger for warmth and spice. Instead of regular milk, I used evaporated milk for delectable richness. I dribbled in some maple extract to the vanilla frosting, spread it lavishly over the cake and scattered chopped chocolate toffee pieces on top. This tastes like a maple doughnut but better because sticky cake and toffee. So good.


Maple sheet cake


// Maple sheet cake


Serves 8-10


1 box of Miss Jones Baking Co. vanilla cake mix

3 extra large eggs

1/2 cup evaporated milk

1/2 cup melted, unsalted butter

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg


1 container of Miss Jones Baking Co. vanilla frosting

1 teaspoon maple extract


Chocolate toffee candy, chopped roughly


// Preheat oven to 350 degrees. Butter a 9×13 rectangular cake pan and put a sheet of parchment paper on the bottom with overhang on the sides.

In a large bowl, combine Miss Jones. Baking Co. vanilla cake mix, eggs, evaporated milk, butter, cinnamon, ginger, and nutmeg. Pour cake batter into pan, smoothing the top. Bake for 23-25 minutes or until toothpick comes out clean. Set to cool in the pan over a wire rack. Carefully place cake on platter.

Put frosting, uncovered, into the microwave for 5-8 seconds to soften. Scoop out into a medium bowl and mix in the maple extract. Once cake has cooled, spread frosting on top. Sprinkle chopped chocolate toffee pieces to finish.


Maple sheet cake


More cake cake cake cake cake cake // 


my grandpa’s orange chiffon cake

peruvian cake roll with dulce de leche




Crispy Parmesan Salmon Fish Sticks + Lemon Aioli



When I was 12, I’d rush home from school to eat fried fish. It was piping hot, flaky, and delicious. And of course, I’d have it with a side of ranch dressing. [feigned surprise]


Maybe it’s the nostalgia of eating crunchy fish that excites me or maybe it’s the simple fact that these are just so good. Using salmon in place of your typical cod works magically in this recipe, resulting in a fish stick that is rich, bold, and full of flavor.


And because I can’t not dip things with things, I made a lovely lemon aioli to go along with. Super satisfying, healthy-ish, and pretty freakin’ awesome.


Baked panko fish sticks with parmesan + lemon aioli


// Crispy parmesan salmon fish sticks


Serves 3-4


Adapted from Giada de Laurentiis 


1 – 20 ounce salmon filet, skinned

1/2 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

3 egg whites

1 cup grated Parmesan cheese

1 cup panko

Olive oil, for drizzling


// Pat salmon dry. Cut salmon into 1/2″ slices lengthwise; if center cut slices look too wide, cut those in half.

Preheat the oven to 450 degrees. Grab a large baking sheet and liberally oil with olive oil.

In a shallow plate, mix the flour with the salt and pepper. In a shallow bowl, whisk egg whites until frothy, about a minute. In another shallow plate, combine the Parmesan cheese and panko, seasoning with some salt and pepper.

Dip each fish stick into the flour until fully coated and then shake excess. Next, swish it into the egg whites; letting excess drip off. Last, dredge in Parmesan and panko mix until totally coated, pressing firmly. Arrange on oiled baking sheet. Drizzle all fish sticks with olive oil. Bake for 15-20 minutes or until crispy. Serve with lemon aioli; recipe below.


// Lemon aioli


1 cup mayonnaise, preferably homemade

Zest of 1 lemon

Juice of 1 lemon

1 small garlic clove


Black pepper


// In a medium bowl, combine the mayonnaise, lemon zest and juice. Roughly chop garlic with a pinch of salt and rub with side of knife to make a paste. Add this and a pinch of black pepper to the mayonnaise. Whisk together.



// other fishy things


panko-crusted catfish

pan-seared fish tacos with tomato-mango salsa + spicy aji amarillo sauce

cod-potato cakes and creamy lemon tarragon sauce