Every Table Has a Story

Photography by Nina Curtis

Introducing a culinary journey through food, place, and the art of living well.

Every memorable meal tells a story.

Some stories begin in a family kitchen. Others begin at a farmers market, around a crowded restaurant table, or halfway around the world. Some begin with a single ingredient that finds its way from one culture into another and, over time, becomes something entirely new.

Food has been telling those stories throughout my life. That’s the spirit behind A Chair at the Table.

Each month, I’ll invite you to join me as we explore food through the lens of place, season, culture, wellness, longevity, hospitality, and community. Over time, the table will bring together culinary voices and perspectives from California and beyond, exploring the ways food, culture, agriculture, and the rituals of the table connect us across regions and generations.

Because what we eat matters. But so does where it comes from, who grows it, who prepares it, and who sits beside us when we enjoy it.

When Food Travels

Recipes, like people, travel.

They cross borders, enter new kitchens, encounter different ingredients and climates, and gradually develop a sense of place.

Ceviche is a beautiful example. The preparation has deep roots along the Pacific coast of Latin America, and Peru’s ceviche has become one of the world’s most recognized expressions of the dish. In 2023, UNESCO recognized the preparation and consumption of ceviche as part of Peru’s intangible cultural heritage. Yet the history of ceviche is not confined to a single country or a single recipe. Across Latin America, distinct traditions have evolved from the shared idea of combining fresh ingredients with citrus, chile, and time.

Mexican ceviche takes its own delicious direction, often incorporating tomato, onion, cilantro, chile, and other fresh ingredients. It tends to be vibrant, layered, and made for sharing, often alongside tostadas or tortilla chips.

My plant-based interpretation follows that spirit while making room for my own culinary voice. I use tender hearts of palm, diced red bell pepper, sweet onion, cilantro, habanero, lime, and a touch of dulse seaweed granules for subtle oceanic depth. The hearts of palm offer a delicate, flaky texture that works beautifully with the bright, citrusy flavors.

Tomato is traditional in many Mexican-style preparations, but I chose red bell pepper here for its natural sweetness, crisp texture, and vibrant color.

This is not about recreating a seafood ceviche. It is about understanding a culinary tradition, respecting its character, and allowing it to evolve through a different set of ingredients and hands.

And because August is still giving us plenty of heat, I serve it in cool, crisp cucumber cups.

The cucumber adds another layer of freshness while creating a beautiful little vessel for the ceviche. A sprinkle of paprika adds warmth and color. For a more casual presentation, serve the ceviche with crisp tortilla strips, tortilla chips, plantain chips, avocado, or simply alongside a seasonal salad.

This is the kind of food I love most: vibrant, generous, uncomplicated, and meant to be shared.

It can be an appetizer passed around at a gathering, a light lunch, a refreshing snack, or one component of a larger meal. It doesn’t require much cooking, which means more time to spend around the table.

And perhaps that’s where real nourishment begins.

The Blue Zones, my years in wellness, and my culinary journey have all reinforced something I believe deeply: living well isn’t about finding one perfect food or following one perfect formula. It’s about the cumulative experience of how we nourish ourselves, move through the world, connect with others, find purpose, and make room for pleasure.

Sometimes living well looks as simple as sitting down together with something delicious in front of you.

So, pull up a chair.

There is much more to come.

Photography by Nina Curtis.

Stuffed Cucumber Cups with Hearts of Palm Mexican Ceviche / Serves 4

Bright, crisp, and refreshingly vibrant, these cucumber cups are filled with tender hearts of palm, juicy red bell pepper, sweet onion, fresh cilantro, habanero, and plenty of lime. The result is a lively plant-based ceviche with layers of citrus, gentle heat, subtle oceanic depth, and satisfying texture, nestled into a cool, crisp cucumber cup. Perfect as a summer appetizer, light salad, or snack, it is a celebration of fresh ingredients, Mexican culinary tradition, and the beautiful way food evolves as it travels from one place to another.

Ingredients for the ceviche:

· 1 (14-ounce) can whole hearts of palm, drained and diced

· 1 Vidalia onion, finely chopped

· 1 medium red bell pepper, diced into ¼-inch pieces

· ¼ small habanero pepper, deseeded and minced

· 1 tablespoon fresh cilantro, chopped

· 1 teaspoon dulse seaweed granules

· Juice of 2 limes

· 1 teaspoon sea salt, or to taste

· Freshly ground black pepper, to taste

For the cucumber cups

· 2 English cucumbers

· Sea salt, for drawing out excess moisture

· Paprika, for finishing

Method

Cut the cucumbers into 1-inch rounds. Using a melon baller, carefully scoop out the center of each round, leaving the bottom intact to create a cup. Lightly salt the cucumber cups and let them sit for 15 minutes to draw out excess moisture. Rinse, pat dry, and refrigerate until thoroughly chilled.

In a glass bowl, combine the hearts of palm, red bell pepper, onion, habanero, cilantro, and dulse seaweed granules. Add the lime juice, sea salt, and freshly ground black pepper and gently toss to combine.

Cover and refrigerate the ceviche for at least 1 hour before serving. This resting time allows the hearts of palm to absorb the citrus, chile, herbs, and savory oceanic notes, bringing the flavors together.

For the best experience, keep both the ceviche and cucumber cups well chilled. Just before serving, fill each cucumber cup with the chilled ceviche and finish with a light dusting of paprika.

Serve immediately as an appetizer, salad, or snack. For additional texture, serve with crisp tortilla strips, tortilla chips, plantain chips, avocado, or seasonal vegetables.

Chef’s Note: Traditional Mexican ceviche recipes vary by region and household. Tomato is a common addition, but I chose red bell pepper here for its crisp texture, natural sweetness, and vibrant color. Feel free to use either, depending on what is freshest and what you have on hand.

Storage: Store leftover ceviche in a covered glass container in the refrigerator for up to 4 days.