Social media often introduces us to terms we use without much thought. I catch myself doing this and then questioning my intentions. ‘Accountable’ and ‘responsible’ are often used interchangeably, but they have slightly different meanings. Being accountable means taking ownership of one’s actions and accepting the consequences, while being responsible involves fulfilling one’s duties and obligations. In essence, accountability is about answering for one’s actions, while responsibility is about carrying out tasks and duties effectively. Both qualities are important in personal and professional settings to ensure trust, reliability, and integrity.
In my childhood, Saturday mornings were designated for completing assigned tasks before enjoying afternoon activities. From 8 a.m. to noon, my sibling and I were given specific responsibilities. At midday, our parents conducted a review of our performance, requiring corrections or repetition as needed. This structured approach promoted consistency, accountability, and a sense of responsibility from an early age. Only upon satisfactory completion of these duties were we permitted unrestricted use of our afternoons. The process instilled important lessons in discipline and commitment.
Preparing ceviche for my wife is one of my favorite gifts. Much like those summer jobs I once held, I strive for excellence and take responsibility—always drawing on lessons from past mentors—even if the task seems simple. Many of my friends say they enjoy cooking too, though it’s usually “when they have time.” Time truly makes a difference in cooking great food, and many people either lack it or don’t see its value. When I cook, my goal is to surprise myself with a unique flavor or texture that isn’t overwhelming. My ceviche recipe uses common ingredients and straightforward techniques, yet the preparation itself offers real complexity.
My adult daughters have learned that my cooking is task-oriented, often boring, and always detailed. When I ask to cook together, they smile and say, “No thanks, I don’t have the patience for your cooking.” They respect my solo journey toward culinary excellence, since my brand is attached to it.
This ceviche journey always starts with quality ingredients: diver-caught scallops, freshly picked herbs, and Mother Nature–endorsed vegetables. Touches like tangy, spicy shallots instead of watery onions provide the right bite and a light, soft flavor. Fennel stems are full of water and more tender, less fibrous than the fennel bulb itself. Italian parsley, freshly sliced garlic, and—if available—Thai basil sliced in chiffonade at the last minute complete the herb profile.
Charred red peppers cooked over an open flame give a smoky flavor, rather than baking them, which softens the flesh instead of quickly charring the skin. The shallots, fennel stems, and garlic are sliced thinly (with a mandoline) for a more delicate mouthfeel. Care in the cut allows the acid of the lime juice to infuse more consistently when ingredients are cut to the exact same size. The flesh of the charred peppers changes color during fire-roasting as the sugars caramelize. Jarred red peppers are processed, as are pre-peeled or commercially mashed garlic.
Once the peppers are completely charred, remove them from the fire and cut out the core to release the internal heat so they do not overcook. When peeling the charred skin, don’t rinse them, or you will wash away the rich flavor of the caramelized skin. The often-discarded fennel stems have some of the richest flavors in the vegetable; however, peel them so they are not too fibrous. Their delicate leaves are perfect to pick and add to the preparation.
For sweet heat, use fresh jalapeño flesh with the pith and seeds removed to omit bitterness. As with fennel tops, always peel celery so you get the tender inner stalks rather than the stringy outer husk. Daikon is a unique addition—an underused vegetable that is watery yet spicy, especially the small, young variety. Dice cucumber and leave the peel on for additional texture—your choice.
For the proteins, use dry-packed scallops; lesser-quality scallops are often soaked, leaving a slight ammonia flavor. Fresh small calamari tubes give great texture to the ceviche. Add firm, shiny white shrimp, prepared properly. Individually prepare all ingredients before mixing them together. It is very important that all pieces are uniform in size—too large and the ingredients fall off the fork; too small and the dish tastes muddled.
As Marco Pierre White says, “Sit down and eat your dish so it looks as good from the first bite to the last.”
Continuing in my interpretation, I lightly toast the sliced garlic in olive oil, moving away from some traditions. Limes are freshly squeezed—never bottled—as packaged juices are altered and may contain added chemicals for shelf stabilization. I prefer kosher salt; all producers have different shaving and processing conditions. Cilantro, Italian parsley, and basil are delicate—do not macerate them, but slice them with a large knife. Overworking them releases the depth of the herbs’ natural flavors onto the cutting board instead of into the dish.
For my recipe, I quickly poach the seafood proteins for 45 seconds to warm them, transferring them directly into fresh lime juice. Simply toss all the ingredients together and let marinate for one hour. Season with fenugreek, cracked coriander seed, black pepper, red chili flakes, and kosher salt. It is a simple combination of ingredients, with intense preparation at each phase.
As apprentices at The Greenbrier, we learned that all the complex, seemingly boring tasks shown in this simple ceviche bring nature’s ingredients to perfection. Perhaps we do need to “sweat the small stuff” in our respect for what nature has given us. We must own the consequences of not handling Mother Nature with style and grace.
Club + Resort Chef – February 2026
Lawrence T. McFadden, CMC, ECM is a food and beverage training consultant and search executive with KOPPLIN KUEBLER & WALLACE, a consulting firm providing executive search, strategic planning and data analysis services to the private club and hospitality industries.