This is a dinner that Jonathan and I kind of cobbled together from various cooking sites. The coconut rice was a cup of rice, 3/4 cup coconut milk, 3/4 cup water, and some salt. We sprinkle some lime zest and toasted coconut on just before serving. Since it was a little bland next time I would use the whole can of coconut milk, no water, and Jon suggested a pinch of sugar.

John cooked the Chilean sea bass and it turned out perfectly.

Jonathan and I also tried to make leche de tigre as a sauce rather than a marinating liquid for ceviche. We started out with 1/2-3/4 cup fresh lime juice, the rest of the can of coconut milk (6oz), a celery stick, a shallot, some cilantro, garlic, 2 tablespoons of ginger, some salt, and a whole Fresno chile. After processing it in the blender it was way too citric. So we tried some oil, more salt, some sugar, and ultimately a handful of shredded coconut. I think it needed some fish sauce for umami but we did not have any.

The dinner was pretty fun and tasty. It was something you would expect on a tropical isle and not in the desert of Utah! We will work on the sauce to make it repeatable.

Our last night here we are just going to get a pizza before we start the long drive home on Sunday. It makes me so happy to spend a vacation with Jonathan and one separately with Sarah. Each of our adult children still want to spend time with us which is a really special gift.