Listen, if I can make ceviche, anyone can make ceviche.

Once described to me as Mexican sushi, I first discovered my love of ceviche on a Mayan resort where I ate it almost daily for lunch. Between that and the fresh salsa and fresh guacamole, I was in heaven. No other food required. Especially not hamburgers and hotdogs. (Come on, people, are you kidding me?!)

I’ve never been one to cook a lot of seafood, mostly because (a) I grew up on the Prairies where the rare, fresh, rainbow trout got stuffed and cooked beyond recognition or digestibility, (b) fish is too easy to overcook and I’m never sure, and (c) I haven’t a clue how to season without overwhelming it. I make a mean Thai green curry chicken, but let’s be kind and say seafood is not my forte.

Then in rides Simply West Coast on a white horse. They have bottled gourmet flavour and combined it with easy, easy prep — so easy even I can’t mess it up. I stopped by the Dundarave Fish Market the other day, took the staff’s recommendations on a mix of fresh seafood, and bought a bottle of the Sun Soaked Ceviche Marinade. Back home a couple of hours later, I had a delicious, restaurant-worthy dinner ready to go.

Now that I’ve discovered how easy it can be, I intend to relive my Mexican vacation and demonstrate my love of ceviche on a very regular basis.

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