We became acquainted with Casey and the Slideluck crew this past spring when they included us in a public discussion on underground dining in the city. We had the pleasure to not only sit on the panel, but to share a taste of de Porres with the audience and fellow panelists. Without question, Pablo’s fluke ceviche left an impression. In the weeks that followed Jen of Slideluck wrote requesting the recipe. 

Today we joined them at their East Village office. They provided the ingredients—and juiced dozens of limes—while we taught them how to make the dish. With plenty of lime juice leftover I made strawberry ginger limeade, topping it off with Perrier. Jen kindly procured Brooklyn Brewery Pilsner and with that we had the perfect summer afternoon.

Hungry for more? This Sunday our menu will include razor clam ceviche. Believe me when I say it’s divine. There are spaces available still and you’re invited. Details here.