Last Saturday we practiced a day of casual hedonism. It was one of those typical rainy and cold ones that drearily says “winter” in San Francisco. Not to be put out by Mother Nature’s uncooperativeness, my work friend, Chris, joined us for an afternoon of wine tasting, then cooking at home, more drinking, and watching re-runs of Star Trek and Star Wars movies over a large platter of last minute nachos until 2AM. Who needs sunshine to have fun?
We started at our favorite wine store, K&L. They were featuring wines from the Rhône in France. The event showcased delicious reds from Châteauneuf to Cornas to Côte Rotie to Hermitage. We had lots of fun and it was easier than an afternoon trip to France 😉 Afterward, we were hungry so went shopping at a couple of places for sardines, clams, French cheese and pasta for an early dinner.
We munched on the cheeses for a while as we sipped some of the K&L treasures we had brought home. Then it was time to get serious in the kitchen. I cleaned and fried the sardines, made linguine with little neck clams in white wine sauce and this kiwi fennel ceviche.
This light, aromatic and very flavorful salad is fish-free, so this is only “ceviche” in the sense that it is marinated in citrus. It was a snap to make, looked lovely and tasted even better.
kiwi fennel ceviche
2 small fennel bulbs, sliced paper thin using a mandolin
½ small white onion, sliced paper thin then rinsed in cold water
5 grape tomatoes, halved
1 lemon, juiced
1 large kiwi, peeled and sliced
kosher salt to taste
freshly ground black pepper to taste
½ tsp sugar
lettuce or endive leaves (to serve)
Toss all ingredients together with exception of kiwi. Let salad macerate at room temperature for about ½ hour. Serve individual portions on top of lettuce leaves and top with slices of kiwi. It is a very refreshing salad.