I love to make ceviche— it’s summery, great for a dinner party and as a special occasion snack. It’s all chopping, no cooking, tosses together nicely, and can be made with lots of variation; I typically use tuna, avocado, jalapeño, mango, and cucumber, dressed with lime, but you can use whitefish, add summer corn, tomato, or anything else. It’s a good back pocket recipe; easy to pull together to bring to a party, uncommon, and bright tasting.
