Seviche

One of the best seviches I ever had was eaten one morning when, with a massive hangover, I crept into the kitchen at Ventana in Big Sur. Pedro, one of the Mexican cooks, saw my condition and made me a shrimp, lettuce, lime juice, warm salsa, and shrimp stock mixture in a large wineglass. I recovered in half an hour. This seviche is the one I developed for the opening menu of the Santa Fe Bar & Grill.