By Marcelle Bienvenu

My Baby Brother Bruce who loves nothing better than cruising the waters in his power boat. I will not, I repeat will not, leave the dock without a stash of several tins of sardines and smoked oysters, a box of Saltine crackers, and a half dozen hard-boiled eggs.

My husband Rock believes that an outing on the water is not complete without many cans of Vienna Sausage, a pound or so of bologna, a box of Ritz Crackers, and plenty of ice-cold ginger ale.

I, on the other hand, am of the opinion that a day on the water should include more delectable victuals, like chilled tomato-based gazpacho, seviche (raw fish marinated in lime juice), marinated garden-fresh vegetables, thin slices of smoked turkey and rare roast beef, assorted rolls, and several kinds of mustard. When we return to the dock, I pull out fresh strawberries packed in mint leaves, a box of homemade cookies, and a couple of bottles of good Champagne! Now that’s what I call dining on the water—with great style and lots of pleasure!

Gazpacho is ideal to include in a summer meal. It can be packed in a large plastic container or in an insulated jar. Just be sure it’s kept well chilled in the ice chest.

TANGY GAZPACHO SOUP

If you choose to make seviche, be sure to use the freshest of fresh fish. Any firm, white-fleshed fish, such as trout, ling (lemon fish), and snapper, will do. When we’re on a fishing trip, we use whatever we catch since we KNOW it’s fresh! You can also make seviche with fresh, fresh (bay or sea) scallops. And, always use fresh lime juice which is what “cooks” the seafood. There are many versions of seviche. Here is mine.

SEVICHE

Filed Under: Food Talk