Mexican Mahi Ceviche

I just returned from the beautiful shores of Puerto Vallarta, a sleepy tourist town in Southwest Mexico with the most beautiful of sites and tastes and people. Reality is slowly (and sadly) setting in during these cooler rainy days in Memphis, and I can still feel the sunny, salty air and taste the addictive, salty guac that seemed to arrive on-demand every few hours of the trip...

Traveling with my boyfriend Alex's family was a dream. Though I missed mine dearly over the Thanksgiving holiday, the Shindler-Hughes-Dufour group of 19 proved to offer the best balance of character: easy-going and wildly entertaining, welcoming and grateful. We spent 7 days swimming with dolphins, touring the town's food scene, boating in the Bay, beaching and fishing. Of course, each bucket list activity was framed with a homemade breakfast and dinner in the open-air kitchen and Harry Potter-esque dining room of our seven-story private casa. And plenty of cinnamon sugar-rolled churro deliveries, per Carey's request.

The ultimate highlight was reeling in a 35-pound Mahi (or Dorado) off the Bay of Banderas. Alex's dad, David, helped me hold onto the fishing rod for dear life as the fish fought the line for what felt like five years. Luckily, Lindsey, Adam and Tiffany were ready with cameras, GoPros, and instant polaroids in one hand (and a Tecate beer in the other).

For my first-ever deep sea fishing trip, it was a delight to witness the process in its entirety, from reeling and catching to filleting and serving. Upon returning to Casa Yvonneka, our chef Melena prepared the most exquisite sashimi-style ceviche. I hope to recreate this recipe at home, though nothing beats a fresh catch!

Makes 6 servings

1 pound mahi fillets, cut lengthwise into 1/4-inch-thick strips
1 1/2 cups fresh lime juice
1 1/2 teaspoons dried Mexican oregano
1/2 red onion, thinly sliced
4 jalapeño chiles, seeded; 2 minced, 2 thinly sliced
3 tablespoons chopped fresh cilantro

1. Combine fish, lime juice, and oregano in large glass bowl. Sprinkle with salt. Chill for approximately 20 minutes.

2. Strain almost all lime juice from fish. Stir in onion, minced and sliced jalapeños, and cilantro. Season with salt. Serve, or chill up to 2 hours.

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Thankful

Happy Thanksgiving to all of my turkey-eatin', tradition-lovin' friends, family and readers. Though I'm currently in Mexico with a distinct and divergent menu of fresh-caught ceviche, I'm equally stuffed with gratitude. This holiday not only marks a time to reflect and cherish the details that matter most, it also marks the third anniversary of Caramelized. It's hard to believe but especially motivating that, after almost 1000 days of writing, I still am surrounded by a sweet, strong presence from all of you. I'm very thankful.

photo by ash peak

Latke Topping Bar

Chanukah begins next week, and, this year, it's perfectly timed between the seasonal bookends of Thanksgiving and New Years. If a gathering is in the back of your mind, I highly recommend this route of celebrating the holiday: a latke topping bar! Extremely versatile and equally appropriate for a small or large group, your only pre-party requirement is latke frying. I recommend prepping the latkes the night beforehand, during which you can cover and refrigerate. To reheat, simply toast in the oven on 425 degrees until crispy. Then, scatter small bowls of creative toppings on a bar cart or buffet!

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SPIRALIZED SWEET POTATO LATKES ingredients

• 3 large sweet potatoes, peeled and spiralized

• 1 scallions, white and light-green parts only, thinly sliced

• 2 large eggs, lightly beaten

• 1/3 cup all-purpose flour

• 1 teaspoons coarse salt

• 1/4 teaspoon ground ginger

• 1/4 teaspoon ground cardamom

• 1/4 teaspoon freshly ground pepper

• Oil, for frying

TRADITIONAL MINI POTATO LATKES ingredients

• 2 large Russet potatoes (about 1 pound), peeled and grated

• 1 large onion, peeled and grated

• 2 large eggs, lightly beaten

• 1/2 cup all-purpose flour

• 1 teaspoon coarse kosher salt

• 1 teaspoon baking powder

• 1/4 easpoon freshly ground black pepper

• Oil, for frying

INSTRUCTIONS

1. Toss all ingredients until combined and evenly coated.

2. Fill a large skillet with about 1/2 inch oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; it should sizzle upon contact.)

3. Working in batches so as not to crowd skillet, carefully spoon one heaping tablespoon of batter into oil for each latke. Lightly tamp down to flatten into 1 1/2 inch cakes. Cook, turning once, until golden on each side, 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel-lined baking sheet. Repeat with remaining batter.

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ARUGULA, SMOKED SALMON, CRÉME FRAÎCHE AND GREEN ONION: Add a small bunch of crunchy, peppery arugula, a slice of nova, and top with a small spoonful of crème fraîche—store-bought or handmade. The green onion garnish adds an extra punch of color and spice.

GREEK YOGURT AND BRANDIED FIGS Cover chopped figs with just enough brandy to reach halfway up the sides of a small saucepan. Bring to a simmer, stirring and tossing the fruit, then turn off the heat and cover the pot; let sit for an hour. Drain figs and use them to garnish plain and healthy greek yogurt-adorned latkes.

APPLE BUTTER (OR APPLESAUCE) WITH CINNAMON: The most traditionally-styled topping calls for sweet apple and a sprinkle of cinnamon or nutmeg. Homemade apple butter is pure delight, though many find store-bought applesauce perfectly appropriate as a potato topper.

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Special thanks to FIX Magazine and Troy Glasgow.

Introducing the Caramelized Holiday Collection

When special occasions and holidays roll around, I am asked countless times for my recommended food-focused vendors and establishments. This holiday season, in an attempt to culminate the "best of the best" products in my pantry and on my bar cart, I have partnered with a few of my favorites to provide a first-edition Caramelized Holiday Collection.

Each collection ($50*) will be delivered in a metal, burlap-lined basket with a special-edition Caramelized holiday field guide of recipes and seasonal inspiration. It's the perfect ready-to-use package to carry into a holiday party for a host gift, or it's an exceptional centerpiece for date night or happy hour.

Throughout the month of December, I will feature the narratives and recipes of the included items and shops. Each is a spectacular standout on its own that equally serves as an ingredient to the perfect cheese board and/or holiday gathering.

THE CARAMELIZED HOLIDAY COLLECTION

Spice blend by Porcellino's Prodigal Farms goat cheese exclusively from 387 Pantry Olive oil by The Mighty Olive Baguette by Miss Cordelia's Bakery Pepper jelly by Flo's Honey from Nature Nate's

The first five purchased will receive a complimentary card from Amelia Presents (especially appropriate if you choose to gift the collection), as well as a bottle of Cornerstone Rocks! red or white blend.

Dates available for delivery begin December 1 through 24.

To purchase and schedule delivery, contact Cara today.

*tax not included

Holiday Wreathmaking

Upon seeing a display of gorgeous handmade floral wreaths at City & State during a pop-up event last month, I reached out to my floral designer friend Kristin of Everbloom Designs. I have officially entered the first holiday season (since childhood) with my own front door; thus a wreath was a must, of course.

Kristin came by the house earlier in the week with bunches of aromatic herbs and greenery. I loved understanding and first-hand witnessing the creative eye and thoughtfulness required of floral design. The final product looks perfect for Thanksgiving and the Chanukah celebrations, which commence right before we know it.

If you're a bit intimidated by the DIY-esque opportunity, leave it to the expert herself. Kristin's wide range of floral and holiday wreaths are available for purchase online.

Or, make a wreath with Kristin at City & State on December 6 at 6 p.m.! The workshop will provide tools, florals and instruction from start to finish. Sign up here.

Keep scrolling for the step-by-step...

What you'll need:

Spiral eucalyptus Silver dollar eucalyptus Gunni eucalyptus Olive branch Rosemary Grapewine wreath Covered wire Green floral wire Floral shears

1. Begin with a store-bought grapevine wreath. Kristin deconstructs hers and reties with covered cord for a looser look.

2. Create "mini bouquets" of greenery (approx. 1/2 inch in diameter), tied together with green floral wire.

3. Tuck each bouquet at an angle into the wreath, securing with covered wire. Repeat with as many bouquets as desired.

4. Spray with water to protect greenery, and hook onto your front door before your next holiday-hosted event.

See more floral inspiration on Kristin's site.

Holiday Place Settings

Ah, the holiday planning is upon us. Whether Thanksgiving, Chanukah, Christmas, New Years Eve, or New Years brunch, I hope you're stepping up your game this season with a hosted festivity of some sort. Though recipes will run the evening's course, I have always preached the importance of the table upon which plates are served. The presentation of a place setting can elevate a gathering entirely and, simultaneously, offer guests an opportunity to shuffle beyond their comfort zones. Switch up the seat assignments, provide a natural element from either your kitchen or the front yard, and offer a flourish of holiday cheer through florals or colors.

The photos below culminate my mood board for holiday gatherings. I hope they will similarly offer inspiration to your kitchen table.

image via style me pretty

image via alyssa leanne hoppe

image via alt summit

image via minted

image via caramelized -- Napkin available at Falling into Place on Broad Avenue.

image via style me pretty