Cevichelada

I don’t know whether it’s my saucy new haircut or the fact that I’ve been a little homesick lately, but I’m in the mood for something spicy. And with the weather as hot and muggy as it is, that means something light and refreshing, too.

So, when I think about spicy, light, and refreshing, I immediately fantasize about New Mexico. I’m not partial to New Mexican cuisine because I’m from New Mexico but because it’s truly the best version of Mexican fusion (no bias, I swear). There’s always a subtle hint of a smoke in our flavor and during green chile season, it’s all about—you guessed it—chile. Chile can even be found in our ceviche recipes.

Mango Ceviche

Now, who doesn’t like ceviche? It’s just one of those things that I rank up there with baths, wine, and chocolate. And like there’s no such thing as bad chocolate, the same is true of ceviche. Basically, don’t let the exotic name scare you. Ceviche is as easy to make, as it is fun to get creative with. I never make it the same way twice, unless I’m forced to, and this is one variation that is often requested. Try it for yourself, and let me know what you think. As always, I love seeing photos, so please don’t hesitate to send us yours.