Ceviche is best when it's served within 5 to 30 minutes after marinating. Use the freshest fish available. Medium shrimp or scallops cut into 1/2-inch chunks can be substituted for fish.

Ingredients

• 1 pound fresh ocean fish such as sea bass, grouper, or striped bass, cut into 1/4-inch slices (see note)
• 1/2 cup lemon, lime, or sour orange juice, or a combination
• 1 small red onion, finely sliced
• 1/4 cup chopped fresh cilantro leaves
• 1 to 2 jalapeño peppers, ribs and seeds removed, rinsed, and finely minced
• Kosher salt and freshly ground black pepper

DIRECTIONS

Combine fish, juice, onion, cilantro, and jalapeño in a large bowl and gently fold with your hands to combine. Season to taste with salt and pepper. Allow to marinate for at least 5 minutes, folding occasionally. Transfer to a serving platter and serve immediately with boiled corn and sweet potatoes, if desired.

Ceviche is best when it's served within 5 to 30 minutes after marinating. Use the freshest fish available. Medium shrimp or scallops cut into 1/2-inch chunks can be substituted for fish.

For best results, use small, raw, shell-on shrimp and peel yourself (shelled shrimp tend to be a little mangled). Avoid par-cooked shrimp, as they will not absorb flavor properly. Traditional Colombian-style coctel is made with straight up mayo, ketchup, and hot sauce. I like adding some extra-virgin olive oil for extra flavor.

INGREDIENTS

• 1 pound peeled small shrimp (see note above)
• Kosher salt
• 1/4 teaspoon baking soda
• 2 tablespoons juice from about 4 limes
• 3 tablespoons mayonnaise
• 2 teaspoons extra-virgin olive oil (see note above)
• 2 tablespoons ketchup
• 1/4 cup finely minced onion
• Hot sauce (such as Tabasco) to taste
• 1 tablespoon minced fresh parsley leaves (optional)
• Freshly ground black pepper
• Saltine crackers for serving

DIRECTIONS

1. Combine shrimp, 1 teaspoon kosher salt, and baking soda in a medium bowl and toss to coat. Place in refrigerator and let rest for 15 minutes.

2. In a medium bowl, combine 1 tablespoon lime juice, mayonnaise, olive oil, ketchup, and onion and stir until homogenous. Add hot sauce to taste and stir to combine. Add parsley and season to taste with salt and black pepper. Set aside.

3. Add shrimp to medium pot and cover with 3 cups cold water. Add remaining 1 tablespoon salt with remaining 1 tablespoon lime juice. Place over medium-high heat and heat until water is barely steaming and registers 170°F on an instant-read thermometer; adjust heat to maintain this temperature for remainder of cooking. Cook shrimp until pink and firm to the touch, about 7 minutes total. Drain carefully, rinse under cold running water, and spin dry in salad spinner. Add shrimp to bowl with sauce and toss to combine. Serve immediately with crackers and extra limes for squeezing.

Use a fine cornmeal that will adequately coat the fish and give it a golden crunch on the outside. Doing so negates the need to dredge the fish in egg before dusting with cornmeal. Trout is ideal for its sweet, mild flesh, but any white fish ought to work well as long as it's not too thick (the cornmeal crust is then in danger of burning). As instructed, I used a heavy cast iron skillet, which seemed like the right tool for the job both practically and aesthetically. But I'm sure a nonstick skillet would also do the trick.

Ingredients

• 4 trout fillets, or two whole trout beheaded, scaled, butterflied, and pinbones removed
• salt and pepper as needed
• 6 tablespoons fine cornmeal
• 1/4 cup all-purpose flour
• 1 tablespoon chopped parsley
• 1/4 cup canola oil
• 1 tablespoon butter
• Lemon wedges, for serving

Directions

1. Season the fish with salt and pepper. In a shallow bowl, combine the cornmeal, flour, parsley, and 1 teaspoon salt. Dip the flesh side of the trout in the cornmeal mixture, pressing to make sure it is fully coated, dusting it by hand to create a good layer of cornmeal.

2. Heat 2 tablespoons of the oil in a hot pan until almost smoking, then add 1 or 2 fillets (as many as will fit comfortably) flesh side down. After 1 minute, add 2 teaspoons of butter to the pan, and watch the skin of the fish: when it begins to curl, about 1 to 2 minutes longer, turn the fish. Cook on the skin side just another 30 seconds or so, then remove to a warm oven while you cook the remaining fish with the rest of the oil and butter. Serve hot with lemon wedges.