I have a hard time cooking in the Summer. It’s too daggum hot. And listen. I know that Tennessee is land-locked so fresh fish is basically impossible. And I know that ceviche should be made with fresh, raw fish that is “cooked” by a good acid. I know these things. And I know that makes this dish not *actually* ceviche. But it’s easy and it’s … Continue reading 10-Minute Ceviche