EAT THE DAMN CEVICHE!

Bloody lovely stuff, Ceviche. Fresh raw fish or other seafood, marinated in citrus and yummy things until exactly the moment the acid has worked its magic and started to transform the fish, in exactly the same way as cooking does. It’s fresh, delicious and the absolutely perfect thing to start a meal with.

It’s one of my favourite things and I almost never pass it by on a menu.

So, much as I’m enjoying the wide-ranging conversation with my dinner guest, the slightly crazy, but rather interesting, Russian lady from the earlier yarn, I’m eying the Ceviche hungrily. I’ve every right to be hungry as I’ve only just finished 90 minutes of getting myself worked over by a highly skilled Dominatrix. Hungry work, that.

But, I had the sort of upbringing where I was taught that to finish before your guest is rude. I’ve helpfully piled the Ceviche onto the artful little taco shells for her, but all she’s done is pick at the bowl of olives.

I wouldn’t mind, but there’s a precisely defined moment for Ceviche; leave it in the citrus too long and it gets over “cooked” and tough. I explain this in the hearing of the waiter, but he takes her side and says that, with prawns, it matters less.

Useless bastard. That’s 5% off his tip!

I’m enjoying her company, and its great to be able to talk openly about the session while it’s still so strongly with me but, for me, her company is not separate from the food. The evening needs these two elements to work together to create a whole, and our shared appreciation of the food is important for my enjoyment.

Or it would be, if only she’s eat the damn Ceviche.

Commenting on an earlier foodie post, the lovely Ferns said this:

“If this is how you show interest and appreciation and care, then anyone who doesn’t see it as such is not a good match for you, so you do you.”

She rather nails the point. Food is important for me: researching, preparing, sharing, talking over.

So, slightly crazy Russian lady, if we go out again, and if I carefully choose expensive little tapas plates that a highly skilled chef has spent years perfecting, for the love of God, please will you EAT THE DAMN CEVICHE!

I almost certainly will write about the session I had. Today I’m just allowing myself to marinade in the delicious “after” feelings. I’ll share it all when I’ve just reached the perfect point between mushy sub-space and distance-induced loss of detail.