ANAHEIM, CA - MARCH 05: The ceviche trilogy at The Ranch Restaurant & Saloon in Anaheim includes ceviche in three varieties, from bottom, shrimp and heirloom tomato , crab and coconut curry and lobster and avocado for $19. 


1. Escargot

2. Popovers

3. 36-oz ribeye (This is a $90 steak, so I can't ask them to cook one for the shoot, but if they're cooking one for a customer, I'd love to get a shot of it on the grill, or with the chef, or something like that. And if they volunteer one of these for the shoot, then we need to shoot it in a way that shows the size of this thing in the proper context) 4. PB&J chocolate bar dessert (very pretty) 5. Ceviche trilogy (very, very pretty) 6. Heirloom beet salad


1. Various dining room and bar shots (not the saloon), including a shot across the dining room with kitchen in the background. 

2. Action in the kitchen

3. Sommelier Michael Jordan if he is there

4. Dining room details that show the black-and-white cowboy photography 5. Chefs Michael and David Rossi

 (Photo by Leonard Ortiz/Digital First Media/Orange County Register via Getty Images)
Food - Drink
You Should Try Topping Tostadas With Shrimp Ceviche
Tostadas, a beloved Mexican street food, consists of a toasted or fried corn tortilla that acts as a crispy base for just about any ingredient you can imagine. Common toppings include shredded beef, beans, lettuce, avocado, and cotija cheese, but for a culinary mashup that elevates this delicious snack, use shrimp ceviche as your protein.
Aguachile ceviche de camaron is a kind of ceviche that is made by marinating raw shrimp in lime juice and chiles that have been blended with water; the acidic mixture "cooks" the shrimp without the need for any actual cooking. The citrusy ceviche perfectly cuts through the fattiness and saltiness of the fried tortilla in tostadas.
You’ll know that ceviche is ready when the marinade turns the shrimp into an opaque white color, which means it has “cooked” thoroughly and is ready to be paired with other tasty toppings on a tortilla. There is no truly mess-free way to eat a tostada, but try holding it with both hands and take small bites, eating from left to right.