Restaurant and olive oil store pair up

AUSTIN (KXAN) - Isn't it great when things come together perfectly? This weekend, foodies in Austin can experience a perfect pairing. Mexican restaurant Fonda San Miguel will host Con' Olio Oils And Vinegars for a one-time dinner.

The restaurant and retailer will work together to create a special five-course meal. Austinites who attend the $85 a plate dinner will also receive a gift bag of oils from Con' Olio.

If that isn't enough, one of the foremost experts on olive oils will speak at the event. Tom Mueller authored the book "Extra Virginity: The Sublime & Scandalous World of Olive Oil."

The dinner is Aug. 25 at 7:30 p.m. at Fonda San Miguel. You have to register by clicking here .

On Friday, Jeff Conarko from Con' Olio and Chef Ramon Zalerio from Fonda San Miguel showed off some of the dishes they were planning for the dinner.

Whitefish Ceviche 

• 1 pound skinned whitefish, cut into ½ inch cubes
• Juice of 8 large limes (about ½ cup)
• 4-5 pickled jalapeños, drained (or fewer for a milder dish)
• 2 medium tomatoes, seeded and chopped
• ¼ cup olive oil
• ½ teaspoon dried Mexican oregano
• ½ teaspoon sea salt
• ½ teaspoon ground black pepper
• Leaf lettuce for lining dish
• Avocado slices
• Lime wedges

Place fish cubes in a non reactive bowl and pour lime juice over them; toss to coat well. Cover the bowl with plastic wrap and refrigerate for at least 5 hours or overnight.

Stir occasionally with wooden spoon. Chop jalapenos and add them to the fish, along with the tomatoes, oil and seasonings.

Toss well and drain. Serve chilled in a bowl or footed glass linked with lettuce leaves and garnished with avocado slices and lime wedges. Serves 6.