Summer is here and the heat index in Rome has inched past 100F degrees! Never one to let the heat discourage the pursuit of good food, I’ve been on the search for refreshing dishes that don’t require much heat from the kitchen. When reading through Gonzalo Guzmán and Stacy Adimando’s new book, Nopalito, the Ceviche […]

Shrimp Ceviche from Nayarit from Nopalito by Gonzalo Guzman and Stacy Adimando
Summer is here and the heat index in Rome has inched past 100F degrees! Never one to let the heat discourage the pursuit of good food, I’ve been on the search for refreshing dishes that don’t require much heat from the kitchen. When reading through Gonzalo Guzmán and Stacy Adimando’s new book, Nopalito, the Ceviche Nayarita de Camarón (Shrimp Ceviche from Nayarit) in the first chapter emerged as one of my favorite no-cook recipes. Nopalito is the name of chef Gonzalo Guzmán’s two San Francisco-based restaurants. This ceviche, also on Gonzalo’s Nopalito menu if you’re lucky enough to be in San Francisco, is spicy, crunchy and refreshing. It also pairs wonderfully with whatever cold drinks you’re serving. To hear Gonzalo’s approach to the food he serves at Nopalito and how he and Stacy wrote their cookbook, see their fascinating Talks at Google here. –Kristina Why Gonzalo and Stacy love this recipe: Gonzalo – I like this ceviche because it shows other vegetables from what people are used to seeing ...