|Ceviche with beetroot, avocado and garden herbs|
On Sunday we had the family over for Pops' birthday lunch, and my personal chef, aka Mark, did a great job at catering as always. For entree we had Marlin ceviche with beetroot, avocado and herbs. Ceviche is just a fancy way of saying 'fish cooked in citrus juice', that's right, there is no need to stress about over cooking the fish with this dish. Main course was lamb koftas with polenta chips and lighlty dressed mizuna picked straight from the garden, and after a short rest between courses we enjoyed a homemade lemon tart birthday cake that doubled as a refreshing dessert on a very hot spring day.