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.
It holds the perfect amount of water. You’ll never be parched again if you drink out of a 32 ounce jar. That’s a little under 1 liter for those who grew up using normal and better methods of measurement.
