Years ago when I was in high school some of my closest friends had a homemade sushi party. I was terrified of eating raw fish, but even more than that, I was NOT going to eat seaweed. I imagined the slimy green stuff on the beach with a whole fish sandwiched in between and, well, no thanks. I was quite the picky eater growing up, but nowadays I’ll try pretty much anything. (More later on the fact that I tried tongue – in the form of a taco – the other night for the first time.)
Ironically, sushi has since become one of my all-time favorite meals. Every week, John and I have “sushi night” at our favorite local restaurant. $10 for three rolls? Yes, please. I would eat it multiple times a week if I weren’t nervous about overdosing on mercury. (No really, does anyone know if there’s such a thing as too much sushi? I’m probably borderline.)
To fix my early-week craving (and because I ate so poorly this past weekend), I opted for a light, healthy ceviche dish for dinner.
