I made this Red Snapper Ceviche for the Master Chef competition last year. I didn’t make the final cut for the show, but this dish got me through three rounds.

And I’m a lot more savvy for the next audition.

I was given a 3 o’clock “appointment,” as opposed to showing up at 7 a.m. so I felt confident serving ceviche.

But, I’m pretty sure I won’t make ceviche for the next TV competition audition.

I got to the table for the first round a little after 5 pm. Talk about testing my nerves.

Thankfully, the ceviche held up nicely.

I packed ice around it in a container (not the crystal ‘tini glass) and had plenty of gel packs in the insulated carrier. I chopped the fresh herbs in the 3 minute staging prep, folded it gently into the ceviche, spooned it into the glass, took a deep breath, and then smiled.

Now, if I could just remember what I did with the recipe!

When was the last time you made a great dish and forgot to write it down? or do you just wing it each time you cook?