Salmon Ceviche with Tangerine

20201019, "We now need to rethink the workplace, not as a fixed location, but as a hub where people can come together when needed and have the kind of interaction innovation requires." (Source: The Hankyoreh) Largely because of COVID-19, Germany's Federal Ministry of Labour is reportedly preparing legislation to make 24 days a year of remote/work-from-home mandatory, aimed at strengthening workers' rights and preventing work from bleeding into personal life. As the quote suggests, humans are often at their most creative when gathered together, heads bent over a shared problem - so I do worry about how remote work might reshape (or stunt) human creativity. But then again, maybe we'll find "a new path" within those constraints? This is also partly a reflection after recently sitting through some remote classes. #workfromhome #remotework The moment I open my eyes, I set the salmon I'd left in the fridge to marinate in lemon extract, and a few moments later, I add chicory, red onion, tomato, tangerine, olives, and a bit of leftover couscous from yesterday, then finally wake up the marinated salmon and lay it on top, finished with an olive oil, pepper, and salt dressing. #salmonceviche #breakfast #breakfastfood #salad *(Sometimes, making breakfast first thing in the morning, I wonder if I'm secretly filming an episode of #CookingWithoutBorders, but it turns out that show actually ended back in 2019, so anyway,) ceviche (Spanish: cebiche, ceviche) is a raw fish salad eaten throughout Peru and much of Latin America. Fish or seafood is thinly sliced like sashimi, then marinated in lemon or lime juice with cilantro, chili, onion, salt, and more before eating. (Source: Wikipedia)