Back to Maine

After several days of good ole southern cooking, it’s good to get back to Maine where just out of the water seafood and garden fresh vegetables are plentiful.  The tomatoes are especially good right now, a perfect time to make ceviche, which will be the appetizer for tonight’s dinner. 


3/4 lb. salmon fillet

1/2 lb. bay scallops or large scallops cut into smaller pieces

1/3 white onion, diced

1 c. fresh lime juice

1/2 c. orange juice

4 Roma tomatoes or 1 large tomato, diced

2 jalapeno chiles, minced

1/4 c. cilantro, chopped

3 T. olive oil

sea salt

1 ripe avocado, cubed

 Remove skin from salmon fillet if necessary.  Cut it into 1/2” cubes and place in a large glass or stainless steel bowl.  Add scallops, onion, juices and toss.  Cover and refrigerate until the fish is opaque, about 4 hours.

Just before serving, drain and discard excess juice.  Add tomatoes, chiles, cilantro, olive oil and mix well.  Season with 1/2 t. sea salt.  Add avocado and toss gently.

This makes 6 generous servings, and I like to serve it with baked tortilla chips.

With ceviche  and other southwestern flavors on the menu, my thoughts turn to bright colors for the table starting with my favorite containers filled with flowers from the garden.  What would I do without my collection of bottles which make flower arranging so easy!

Bright colored napkins are tied in a loose knot and the ends are spread wide to create a playful effect.

They are placed on plates of different colors, some from Provence, some Tagg.  The plates  are on copper toned chargers from San Miguel, and all sit on placemats from TJ Maxx.

With very little effort, the table is done and has the elements of color, texture and playfulness that characterize many of my tables.


Let’s Dish

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Thursday Favorite Things

Foodie Friday

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36 thoughts on “Back to Maine

  1. Not a fan of ceviche but I do love Maine

  2. Oh My Goodness – I love ceviche … one of my favorites! It looks delicious 🙂

  3. Maine, the perfect escape from Summers in the southwest. Your table is glorious…I love the mix of plates and the pops of color from the Zinnias in your gorgeous dining room. Thanks for the recipe and for inviting us for a peak. Cherry Kay

  4. Beautiful and colorful table setting! The recipe looks very appetizing. Thanks!

  5. LOVE ceviche! Your table has a lovely, colorful, south-of-the-border feel!

  6. Love your colorful table…I really miss living in New England where delicious fresh seafood is so abundant.

  7. Your colorfully set table goes perfectly with your delicious sounding ceviche.

  8. Love the colorful table, has a Fall flair.
    No salmon for me, a piece of chicken will be fine, or a famous Maine lobster tail would be the best!
    Thanks for linking to Let’s Dish!
    Enjoy the Maine weather!

  9. You had my mouth watering after the first few lines. Love the casual flair of the knotted napkins!

    – The Tablescaper

  10. The knotted napkins are such a fun way to decorate the plates! Lovely, a proper fresh fish too!

  11. this is not only delicious looking, it’s beautiful!!

  12. So pretty and colorful , Lulu. The ceviche sounds so good, I like it really hot….Christine

  13. Thank you for stopping by. It’s nice to.know someone is reading your posts. i love your use of colors and different way of using your napkins.I don’t get to comment a lot but I do visit many blogs.

    1. Thanks very much for your comment here.

  14. I love your casually knotted napkins and colorful blooming bottles at the table! Your ceviche is a perfect and cool dinner solution to beat the heat! I hope it’s a tad cooler in Maine 🙂

    1. Foggy and damp, Mary. Not my favorite kind of weather, but it’s a good reading day.

  15. Hi Linda,

    Your recipie sounds devine. When I make ceviche here in Houston, I use fresh gulf shrimp, which “cooks” beautifully in the lime juice. I fill the cocktail glass with ceviche and then top it with freshly popped popcorn! This is a traditional way to serve the dish, Equadorian style.
    Try it; it is very good.

    Your table looks so enviting, I feel like I’m there. Have a great weekend.


    1. Yep, I use shrimp when I make it in Houston, along with a little crab. This recipe is a tad different but delicious. Popcorn, huhn?

  16. I love your colorful table. So festive and it matches your ceviche perfectly!

  17. What a gorgeous table! Don’t you just love TJ Maxx. That place is a gonga!

    1. Where I am, TJ is referred to as the mother ship!

  18. I think I missed dinner. Drats.. ceviche is my favorite. Must try your recipe with the scallops.. Love your pretty table.. I can just feel how much cooler it is than here.. Your table just makes me smile.. xo marlis

    1. Today is not only cool. It’s foggy and damp like you don’t see in west Texas.

  19. This table is just what I picture you as so cheerful and full of life. I also think about what a good cook you are and always cooking great things. It is funny I cook so seldom it is an occasion to get out the camera. I am loving seeing a beautiful glimpse of some of your home. It looks gorgeous. Bet all those niches are full of your art. Have a great weekend!

    1. You sound like most of my Houston friends when it comes to cooking. Here the story is quite different and I so enjoy sharing those home cooked evenings.

  20. So let me get this right….the fish isn’t cooked??!?!?! I’ve never had ceviche. The table you put together is beautiful! I love all the color!!!!!!!! Love the napkin fold, too! GREAT chargers!!!!!!!

    1. The lime juice cooks the fish and scallops and gives a wonderful flavor.

  21. shirley@housepitalitydesigns August 2, 2012 — 8:01 pm

    Your table looks so bright and happy!…love the way you “knotted” the napkins!…Looks like a wonderful recipe for Ceviche…that recipe is going in my “dinner party” folder…I know it would be a hit with our group!…Thanks…and have a great weekend!

    1. Pas some would say, the ceviche is da bomb!

  22. I love all those vibrant colors on your table. It looks like a fiesta is about to happen. I’ve never made ceviche and your version with salmon is really tempting me. We have great seafood here in the Pacific NW too.

    1. Yes, this is a slightly different ceviche with the salmon and orange juice. With your access to fresh wild salmon, yours will be a sure winner!

  23. Lulu… I’m moving in!! Thank you for sharing your beautiful home with us. and…
    Thank you so much for joining us in Thursdays Favorite Things Blog Hop! With His grace, wishing you peace and many blessings to you and yours… Carla

  24. I love cerviche and have always looked for a good recipe. I’m going to try this, thank you!

    1. Do try it. It has a great flavor, looks beautiful and you won’t be disappointed!

  25. Rosemary Baxter August 2, 2012 — 4:22 pm

    What time is dinner?

    1. Can you get here in an hour?

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