Happy Summer! If you follow me on Instagram, you know that we’ve been staying with my mom and sister in beautiful San Diego, California. Let me take you for a couple of typical days in this laid-back, temperate locale followed by the recipe for fish ceviche that we had in Mykonos (that we all wanted to make at home). No cooking is involved (except for the crispy garlic topping) so it’s great for hot summer days.

Coffee Table Styling

In the morning, while into my second cup of coffee, I decided to cut some flowers from my sister’s garden for a  bouquet…which naturally led to restyling her coffee table in her family room.

This is the look that I get from my sister’s dog when it’s time for a walk…

Then I did a quick “fluff” of their living room (see those skinny leaves in the vase?…those are also from the garden).  This is an example of #thecollectedlook. We incorporated my mom’s antiques with my sister’s more contemporary things when they moved in together 10 years ago. 

A Cool New Shopping Center…One Paseo

We went to check out the new outdoor One Paseo shopping center in Del Mar.

And had lunch at Shake Shack…this is their outdoor ping pong table. Which it’s safe to say, will get used all year round here in San Diego. 

There are several shops and one of my favorites was Pigment (a plant and gift shop)

Al Fresco Dining

I set the table outside to enjoy the mild temperature here in the evening (and near my sister’s fire pit for after the sun goes down). We eat out here most evenings.

Fresh Greek Ceviche with A San Diego Slant

While in Mykonos, one of the chefs, Sotiris Pitsas made a really delicious ceviche appetizer. We all wanted the recipe and he graciously emailed to me. I took this photo at the house/villa we rented. You can see the town of Mykonos in the distance.

Sotiris sent the recipe as an attachment and it was in tiny print with grams, etc.  So, it took a bit of translating. When I made this a few days ago, I forgot to strain the marinade and added it all together (still tasted great though). Here is the perfected recipe. 

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Fresh Fish Ceviche With Crispy Garlic

This is a light and delicious appetizer by Greek private chef, Sotiris Pitsas with San Diego, California influences. Ceviche is a fresh fish dish, where the fish is cured in the acid from citrus juices. It's also a little spicy.

Servings 6

Ingredients

• 1 to 2 lbs. fresh sea bass, filleted and cut into chunks, no skin Or other meaty while fish. We used Black Cod since it was fresh and we couldn't get sea bass.
• 1 bunch cilantro/coriander chopped stems for marinade, leaves for ceviche
• 1 large red onion 1/2 chopped for marinade, 1/2 thinly sliced for ceviche
• 1 cucumber, chopped remove seeds if necessary. (I used one half of an English cucumber that was larger and no seeds).
• 1 red chili sliced, half for the marinade with seeds and half for ceviche or we used a serrano chili since we couldn't get the red chili
• 5 limes, juiced for marinade save zest from one for ceviche
• 1 lemon, juiced for marinade save zest from one for ceviche
• 3 tbsp grated fresh ginger
• 1 shot vodka
• 2 tbsp sugar
• 1/2 cup water
• 10 cloves garlic
• 1 cup sunflower oil

Instructions

Marinade

• Combine lemon and lime juice, with the cilantro stems, half the pepper, half the red onion, ginger, vodka, sugar and water. Let sit for at least 30 minutes or more. Strain the marinade.

Ceviche Mixture

• Pour the marinade over the fish and refrigerate for three minutes (note: the chef recommends three minutes. If you want it more cooked, marinate longer. We did it for about 10 to 15 minutes by the time it was served). Strain, reserving the marinade. Combine the marinated fish, cilantro leaves, half of the red onion, cucumber, half the chopped pepper and the zest from one lemon and lime.

Crispy Garlic Topping

• Blend the oil and garlic in a blender. On medium heat in a pot, cook small amounts until brown (the oil will separate from the garlic). Drain on paper towels,
  

Refrigerate glasses. (We used margarita glasses since this is San Diego!).

• Serve with tortilla chips and a lime wedge if desired.
  

Plating the Ceviche

• Put the fish mixture in chilled glasses, pour some of the marinade over each and top with a bit of crispy garlic and fine sea salt. Serve!
  

I will get to a post about Mykonos i.e. where we stayed and the fabulous food soon.

Spanish Colonial Architecture 

San Diego borders Mexico and the Spanish influence is pleasantly pervasive. I enjoy taking the dogs for walks and looking at the homes and local plants in my sister’s neighborhood.

In fact, on Thursday I will be showing you a glorious backyard in the neighborhood with four separate living spaces. Cindy, Annie and I with three other bloggers will feature Project Design: Outdoor Living Spaces. Be sure to come back!

Hope you are off to a great week.

Mary Ann

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