But Andrew Newman could easily be known as the “Cod Father” for his elevation of the ubiquitous and historically maligned codfish to an unimagined artistic level. Andrew began his career In New York City as a graphic designer, working primarily in the publishing industry (his covers have an international recognition with Danielle Steel, Carl Hiassen, and John Gray, just to name a few). After becoming a Cape Cod Wash-ashore (that’s what we call people who relocate here but were not born here), he continued designing book jackets but moved into branding, corporate & personal logos, display, and web design, but in December 2007 he began his foray into cod designs with his first, “The Christmas Cod.”
He was taken with the dropped “r’s” that peppered the speech of locals, and he also loved the look of the codfish, so, putting these together, he developed Cape Card®, the “Hallmark of Cods”: Capecard.net
Newman’s “cods” are visible throughout the Cape and have been sold throughout the world as cards, prints, posters, apparel, and signage (Marstons Mills Public Library’s sign is “The Library Cod”). He has had one man shows at The Centerville Historical Society and Falmouth Academy as well as having pieces in group shows at the Cotuit Center for the Arts and The Cultural Center of Cape Cod. They are fun, whimsical, personal, and always beautifully executed.
And here is Andrew’s recipe for a Panamanian style Cape Cod Ceviche.
When my wife and I visited Panama recently, one of our favorite spots was the world-famous fish market, Mercado de Mariscos, a short walk from Casco Viejos, where we stayed. The ceviche stalls were enticing and plentiful. It was there that my wife became an obsessed devotee, running even in pouring rain, to get her daily fix of this “food of the gods.” Served in styrofoam cups and costing $1.00 US, she made it her mission to replicate those intoxicating flavors once we returned to the Cape. So, the recipe that follows is her best duplication of Panama’s ceviche. We often use cod since we do not have Corvina here (a particular kind of sea bass). Any saltwater white fish will do, as well as scallops and shrimps.
Juice at least 6 limes and 6 lemons – certainly use more if you are making more fish – this is really according to individual taste. Place into glass container with lid (can be a mason jar or larger), add salt (again to taste but about 2 teaspoons). Chop onion finely and note that you may need 2 of them if you are making a larger amount – add to lemon/lime juice. Chop cilantro finely and add to mixture. Add red pepper to taste. Sample the mixture before adding fish since corrections can be made easily.
The fish should be chopped into smallish, bite-sized pieces and then added to a container. Either stir with long spoon or shake gently once the lid is on and refrigerate. In Panama they do not refrigerate the ceviche as the fish “cooks” but I don’t recommend this. Depending upon the amount of citrus and the size of your fish pieces, this recipe cooks fairly fast. Check throughout the day and usually it is ready by early evening if you made it in the morning. Some people eat this with crackers but we enjoy it unadorned. The ceviche is done when the fish loses transparency and becomes an opaque white.