Today is the day! In a few hours I become…. Chef Uy, MD!!
I’ve worked toward this dream my whole life, and it’s a little surreal that I’ve reached it.
B and I flew in a few days ago for our senior gala (aka med school prom). B’s parents flew in from California and we took them around Houston, showing off its attractions and top eats (stay tuned for a Houston Food Adventures roundup). Today my family’s driving in to celebrate as well!
My graduation robe looks huge on me, but I’m so excited to rock the green (fun fact: academic regalia is green for medicine because of bile – very attractive). No puffy hat though; we just get normal graduation cap and a tassel sadly.
Here’s a ceviche (adapted from Food Network) to celebrate graduation – ceviche is very refreshing as it heats up like crazy here for summer. You can make it with a variety of fishes and adjust the heat and spice to taste. I love these festive colors.
And this is my shout out goodbye dish to good Texas / Mexican / Latin cuisine, which I’m sure won’t be matched in the Northeast.
2 pounds tilapia fillets, diced
1 cup lime juice (about 8 large limes)
3/4 cup chopped tomato
1/2 cucumber, peeled, seeded and finely diced
1/4 cup chopped onion
1/4 cup chopped fresh cilantro leaves
Salt and freshly ground black pepper
2 serrano chiles, seeds removed and diced
1 lime, cut into wedges
Tortilla chips, for serving
Put the tilapia in a medium glass bowl. Pour the lime juice over the fish until just covered. Cover with plastic wrap and chill in the refrigerator until the fish is white throughout (about 30 minutes) making sure to turn the fish over halfway.
Remove from the refrigerator and drain off excess lime juice. Add the tomato, cucumber, onion, cilantro, and serrano pepper. Season with salt and pepper, to taste.
Serve chips topped with the ceviche. Garnish with lime slices. Best eaten immediately, but you can keep the ceviche for up to 24 hours in the fridge.