I like Gordon Ramsey, especially "Kitchen Nightmares". And I have certainly seen the 30 minute books. But a couple of years ago, after eating a divine appetizer recipe in Marshall Field's restaurant called shrimp ceviche, a voyage of self-discovery began, and I have not been the same in the kitchen. I thought as I ate it, "Wouldn't it be great to be able to fix this and eat it whenever I like?" Over a Memorial Day weekend, we went to the library and found the recipe (featured on the cover of the Rick Bayless book "Mexico: One Plate At A Time"). Then the chase ensued, finding all the recipe components, (My God! Avocados are That Much? EACH?????) Testing 3 hot sauces to find the same one used - Bufalo) and chopping - a lot. But, by the end of that long weekend, we had duplicated that recipe - at home.

It is not an easy recipe to make. At the start, it took 2 people 2 hours of effort. But with practice and buying various tools, it got easier. And the delicious result is worth it.

Before ceviche, I didn't cook a lot. But, I cook more now. I try more now. This year I did Mango Guacamole - and enjoyed it. If a 30 minute recipe is preprep and squab, it probably isn't 30 minutes, is it? Yet, as Americans, we hug the fantasy, don't we? I have truly enjoyed the series "Top Chef". But for myself, learning how to make ceviche took this couch potato from a spectator to a doer, from an admirer to a passionate pursuer of quality preparation, and I am now an avocado surgeon (they are not all perfect).

Since, I have tasted other ceviche recipes. The first one is still the best. (Use 2 avocados - people look for the chunks)

:)