Wine of the Week

Last night LL made tuna ceviche that we ate in tacos. This involves marinating sushi-grade tuna cut into little cubes for at least four hours in lime and lemon juices, salt, pepper and sugar. After the tuna

has marinated, you mix it with chopped seeded tomatoes and red onion, slices of pickled jalapeno (and some of the juice), thinly sliced romaine lettu…