Laura & Lee

We absolutely love traveling to different cities photographing weddings for our brides and grooms – and this weekend is taking us to Des Moines, Iowa.   Laura and Lee are celebrating their holiday weekend wedding at the beautiful Rollins Mansion.   This is one of the venues I have been most excited about all year and we can’t wait to capture their day in such a beautiful setting.

Laura and Lee shared with a us a story of their vacation and the amazing meal they shared in Coasta Rica.   Laura and Lee had no idea what to order off the menu, so the amazing, young, talented chef from Peru told them not to worry, he would order for them. He ended up preparing eight amazing small plates for their tasting and the ceviche was one that stood out as their favorite of the evening.  A beautiful country, delicious food, and a tasty Peruvian cocktail are all the right ingredients for an amazing evening and a wonderful story.   Since these two enjoyed sipping on these cocktails, we decided to give it a try.

We can’t wait to see you Friday in Iowa!  We hope you enjoy this tribute to your Coasta Rica vacation.

FULL RECIPE BELOW

Ceviche

2 cups fresh lime juice

1 lb fresh fish tilapia filet

1 medium onion

1/4 cup sliced green olives

1 jalapeno

1 bunch of cilantro

2 avocados

1/4 cup orange juice

Dice 1 medium onion.  Cut fresh tilapia into 1 inch cubes.

Add the fish, onion and 2 cups fresh lime juice into a glass bowl.   Make sure fish is completely submerged.   Cover bowl with plastic wrap and refrigerate for at least four hours.

Pour orange juice over the fish stir in diced jalapeno, chopped cilantro, diced avocado, tomato, and olives.   Add olive oil slowly as needed.

Season with salt and pepper to taste.

Pisco Sour

1 oz fresh lime juice

1 oz simple sugar

2 oz Peru Pisco

Mix lime juice, simple sugar, and pisco over ice in shaker.

Serve chilled over ice in short rocks glass.  Garnish with lime twist.