Snappy Ceviche’ What a great quick nosh using fresh peices of whitefish fillets, sliced calamari and cut up gulf shrimp soaked in fresh squeezed key lime juices, chopped cilantro, chopped tomato, minced onion, sea salt and hot sauce with a splash of iced Tequila. I like to serve it on crisp Boston lettuce cups. Serve immediatley! Si! thekitchenman.ca
This is what the inside of one of my 45 foot mobile kitchen’s looked like. This one had a huge fridge, several ovens and held a thousand gallons of water made with its own water purification plant, solar panels and butane cooking fuel. This work horse of a unit could be be set up in an isolated area running fully operational for 60 hours before needing off site fuel services or satellite refueling. This is what my boss expected my three kitchen’s to look like every day at start up because you never knew who would drop in to ask for some grub! FYI, if you...
