I know you can relate. The privilege of living an adult life means deadlines, taxes, household chores and car maintenance, earning a living, staying fit and never-ending emails! While checking off that list can feel very fulfilling, in Mexico I realized that I've become addicted to "doing" while neglecting just "being." By leaving all the to-do's at home, saying "no" to email and social media and allowing myself to appreciate the clouds and waves, it felt delicious to just "be." You know that soothing feeling of dropping into your body and out of your busy mind as you relax on vacation?
Wouldn't it be great to take a little vacation every day? Since returning home, I've been giving myself permission to do just that. Taking a walk midday, reading a magazine on the back porch, buying dinner rather than cooking now and then (healthy of course) and clipping flowers from my garden are some of the pleasures that are helping me just "be" every day. What helps you unwind?
We can learn from those Mexicans who take life a little slower. One night in Tulum we took a cooking class taught by Lina, a local chef. After making a beautiful array of native foods, we all sat down to dinner under the stars. Between courses, Lina asked us to wait 15 minutes before the next dish, as is her custom. We sipped drinks, told stories and learned about one another. Connection, relaxation, digestion. It was my favorite night of the trip. Here I share her wonderful ceviche recipe. So easy, quick and healthy, it'll allow you more time to sit, enjoy and just be.
This refreshing ceviche recipe comes directly from a chef in Tulum, Mexico where she inherited it from her mother. Serve with tortilla chips or tostadas; organic corn is best.
1/2 lb red snapper, halibut or any white fish
1/2 lb shrimp, peeled and veined
Juice of 10-15 limes
1/4 red or white onion, chopped
1 large tomato, chopped
1 jalapeno pepper, seeded and chopped
1 bunch cilantro, chopped finely
Salt and pepper to taste
3 T olive oil
1 avocado, peeled and cubed
1/2 mango, peeled and cubed
Jicama, peeled and cubed (use about as much jicama as mango)
Slice the shrimps in half lengthwise. Cut into small pieces about 1/2-3/4". Then cut the fish into small pieces about the same size as the shrimp. Juice all of the limes into a ceramic bowl. Place the shrimp and fish pieces into the lime. Add pepper and refrigerate for 30 minutes. Meanwhile chop and cube the other ingredients.
After the fish has marinated for 30 minutes, pour off the excess lime juice. Add salt (start with about 1/4-1/2 teaspoon), and the rest of the ingredients. Mix well.