There are as many types of ceviche as there are kitchens. I have created a few different types and eaten dozens. This version, a shrimp ceviche pulls heavily from the Mexican tradition of aguachiles, but incorporates some unusual ingredients such as ginger and palm hearts. This is best served fresh and chilled. People often serve this with crackers or tortilla chips. Feel free to do that if you would like. I prefer to serve mine with what the Italians call fricos, which

Grits are a Gulf Coast staple and I truly love their versatility. They are essentially a blank slate that can be dressed up for any meal. This post I'm giving you the recipe for my latest iteration of grits. Keep and eye out because in the next couple of weeks I'm going to add a dish that will pair perfectly with these. Ingredients 1/2 cup of quick (not instant) grits 2 cups of water 2 tablespoons of cream cheese 1/4 cup of chopped fresh parsley 2 cloves of garlic, minced