By Hairee Lee
Laura got this great ceviche recipe for Dinner 4: Summer Chill from Cooks Illustrated. One of the greatest cooking magazines, websites, and publishers around. We consider ourselves lucky to have them nearby in Brookline.
Fresh seafood and freshly squeezed lime and lemon juice are essential for this dish. Be sure to pat all seafood dry with paper towels so that any moisture does not water down the marinade. Our favorite fish for this dish include salmon, tuna, halibut, sea bass, and sole. Slicing the seafood into pieces no thicker than 1/3 inch is important for even cooking; super-thin fish fillets (such as sole, flounder, or tilapia) are the easiest to use, as they require the least amount of prep. Heat is not used to cook the fish in this dish the acid in the citrus juice firms it and makes it opaque.