Toasting the pistachios -- be sure to watch them, they burn quickly!
Fresh verbena smells incredible.
Instead of starting with the verbena and all of the olive oil, we opted to grind the verbena into 2T of the olive oil, and then gradually added the rest of the olive oil. Be sure to put a little elbow grease into the grinding -- you really want to mash it up!
After the verbna, salt, and olive oil mixture sat for an hour, we made the dressing.
The salad is layered, starting with the watermelon, then the goat cheese.
Drizzling on the dressing...
And finishing with the pistachios, salt and pepper.
For the ceviche, we chose to use halibut.
Merrill removed the skin (gently) with her hands.
Rolling citrus gets it extra juicy.
We had a large jalapeno, and ended up using only half of it (and used plastic wrap as mittens to protect Amanda's hands).
The fish, at the beginning of the curing process.
While the fish was curing, we prepared the tomato mixture.
If your chef's knife isn't razor sharp, try using a serrated knife to cut tomatoes.
We combined the tomato mixture and the fish, leaving behind most of the liquid from both bowls. We then added a touch more salt and some fresh lime juice.