Improving aesthetics one dish at a time

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.

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