So the molé received mixed reviews from readers due to it having aesthetic qualities resembling the aftermath of a high fiber diet. I went with quality with that one, and achieved that. Frankly, molé doesn't look pretty but it tastes good.
Last night I made a ceviche with shrimp and tilapia. The shrimp was pre-cooked, the fish was not. The recipe called for 4 lemons juiced, tomatoes, jalapeño, cucumber, red onion, garlic, cilantro, and parsely.
I put out some plain melba toast crackers and avocado slices. We then decided the green tabasco would be a great topper. It came together as a very fulfilling and refreshing dish. Only critique of this one is that next time I will use limes instead of lemons and perhaps a heartier fish.