Look out! I'm becoming brilliant with sauces. A perfectly fine standby sauce for fish is butter with lemon juice and capers, especially sautéed fish because you already have the hot pan going. Oil + acid = vinaigrette, so it works for vegetables too. This sauce is elaborated with surplus liquid from the ceviche. No point in letting that go to waste. The ceviche liquid contains water, lime, ginger, fennel, and onion. About half a cup added to the sauté pan after the fish was removed. A half a lemon was also squeezed into the burnt buttery pan. It was thickened with a scant teaspoon corn starch, thus its alluring attractive glaze. Next time I'll add maybe 1/2 teaspoon of sugar or honey or something, just for another dimension, that'll be like WOW !
The vegetables are my new temporary favorite thing, zucchini with barely warmed tomato. Here, rounded with onion and garlic and presented on a bed of cut Romaine. The lemon, ceviche juice, butter sauce was substituted for dressing. So the plate is unified by the sauce, the fish with the vegetables.
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